These soft and cakey homemade Oreo whoopie pies are filled with espresso Oreo buttercream. This twist on a classic cookie resembles big soft Oreo cookies!
Oreo desserts, like Oreo brookies or crushed Oreo cookies are some of my favorites to make! I knew these Oreo whoopie pies would make a perfect addition to the group.
These whoopie pies are made with two soft and cakey chocolate cookies sandwiched together with an espresso Oreo buttercream. They taste like the grownup version of store-bought Oreo Cakesters and are perfect sandwich cookies to share.
Table of Contents
Why You’ll Love Oreo Whoopie Pies
- This recipe is so easy to make and requires no special equipment!
- Each cookie is soft, chewy, and filled with a fluffy Oreo buttercream frosting.
- These cakey cookies are basically soft homemade Oreos!
Ingredient Notes and Substitutions
Brown sugar: I prefer dark brown sugar for the cookies because it makes them chewier, but you can substitute light brown sugar if needed.
Canola oil: Canola is perfect because it is a flavorless oil, but it can be substituted with vegetable oil instead.
Sour cream: The sour cream should be regular full-fat to keep the cookies soft and moist. You can also substitute it with full-fat plain Greek yogurt!
Cocoa powder: For the richest flavor, I use unsweetened dark cocoa powder in all of my chocolate recipes (try my chocolate ding dong cake, ganache cake, and chocolate and coffee cake for more ideas)
Espresso: For a bolder flavor, use brewed espresso. You can substitute regular brewed coffee if needed.
Full ingredient measurements and instructions can be found in the recipe card below!
Recipe Instructions
STEP ONE: Combine the wet ingredients. In a large bowl whisk together the brown sugar, egg, egg yolk, canola oil, vanilla extract, espresso, and sour cream.
STEP TWO: Mix in the dry ingredients. Fold in the all-purpose flour, cocoa powder, salt, baking powder, and baking soda until just combined.
STEP THREE: Scoop the batter with a standard (two-tablespoon) cookie scoop spaced two inches apart onto the prepared baking sheets. Sprinkle the tops with Oreo crumbs.
Bake the trays one at a time for 7 minutes. Let the tray cool on a wire cooling rack until the cookies are completely cool before filling.
STEP FOUR: Make the Oreo buttercream. In a stand mixing bowl or with an electric hand mixer, cream the softened butter and powdered sugar for one minute on low until combined.
Then increase the speed to high and mix for 3-4 minutes until it looks light and fluffy. Mix in the espresso until combined, then mix in the Oreo cookie crumbs.
STEP FIVE: Fill the whoopie pies. Fill a piping bag with the buttercream. Pipe it onto the bottom of one cookie and sandwich it with another. Enjoy!
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card.
- Use room temperature ingredients. Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Don’t overbake them! These whoopie pies can easily overbake. I recommend baking one cookie first to get an idea of the baking time. For my oven, 7 minutes is perfect!
FAQs
Yes. Store them in a single layer, do not stack them unless there is parchment paper in between them (they will stick together if not).
Store the filled cookies in a single layer in an airtight container for 2-3 days. You can store them in the fridge or at room temperature. They will keep longer in the fridge but will need to warm at room temperature before eating.
If you don’t have a scoop, you can use a tablespoon instead.
Yes! You can fill them with any flavor of buttercream or chocolate ganache!
More Oreo Recipes
Coffee Oreo Whoopie Pies
Equipment
Ingredients
- 3/4 cup dark brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/2 cup canola oil
- 1/2 cup full-fat sour cream, room temperature (can also sub full-fat greek yogurt)
- 1/4 cup brewed espresso or coffee
- 1 tsp vanilla extract
- 1 2/3 cup all-purpose flour
- 1/3 cup dark cocoa powder
- 1/4 tsp fine sea salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 10 tbsp unsalted butter, room temperature
- 1 cup powdered sugar
- 2/3 cup finely crushed oreo cookie crumbs
- 2 tbsp brewed coffee or espresso
Instructions
- Preheat the oven to 375 F/190 C and line two baking sheets with parchment paper.
- In a large bowl, whisk together the brown sugar, egg, egg yolk, oil, sour cream, espresso, and vanilla until well combined.3/4 cup (150 g) dark brown sugar, 1 large (55 g) egg, 1 large (17 g) egg yolk, 1/2 cup (95 g) canola oil, 1/2 cup (120 g) full-fat sour cream, 1/4 cup (40 g) brewed espresso or coffee, 1 tsp vanilla extract
- Fold in the flour, cocoa powder, salt, baking soda, and baking powder until just combined.1 2/3 cup (208 g) all-purpose flour, 1/3 cup (30 g) dark cocoa powder, 1/4 tsp fine sea salt, 1/2 tsp baking soda, 1/2 tsp baking powder
- Scoop the dough with a standard (two tablespoon) cookie scoop onto the prepared baking sheets spaced at least two inches apart. Sprinkle with some of the oreo crumbs.
- Bake for 7-8 minutes. (for my oven, 7 minutes is perfect!)
- Allow them to cool completely on the tray while you make the filling.
- To make the buttercream, mix the butter in a mixing bowl until smooth and lump-free.10 tbsp (140 g) unsalted butter
- Add in the powdered sugar and mix on low until combined, then mix on medium-high speed until it looks white and fluffy.1 cup (100 g) powdered sugar
- Mix in the espresso on low until combined, then mix in the Oreo crumbs.2/3 cup (60 g) finely crushed oreo cookie crumbs, 2 tbsp brewed coffee or espresso
- To assemble, pipe a dollop of the buttercream onto the bottom of one cookie and sandwich it with the other. Enjoy!
Notes
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card.
- Use room temperature ingredients. Using room temperature ingredients creates a smooth, fully blended batter that will result in a uniform texture and even baking.
- Don’t overbake them! These whoopie pies can easily overbake. I recommend baking one cookie first to get an idea of the baking time. For my oven, 7 minutes is perfect!
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
This recipe was originally published in February 2021. It has since been updated with new photos and content, but the recipe is the same!
Really liked this recipe for the cakes. Easy. Moist. Great flavor. And I loved how you added the measurements to the step by step instructions. Always a pain point scrolling back and forth when making a recipe from Pinterest. Thank you 😊 The filling was a little too buttery for my taste so I tried adding a dash of salt, some vanilla extract and a Tbsp of cocoa powder and liked the flavor a little more with those additions. Only down side is I lost the pretty contrasting color between cake and filling. Will definitely make again but will try a different filling I think.
Hi Dawn! I appreciate the feedback, if it’s too buttery for you I recommend adding 1/2 cup extra powdered sugar to the filling and as needed. That should help! 🙂
I love how you put the measurements under each direction. Thank you so much!!!!!
Hi Laura! Absolutely, I know as a user myself it is one of the most helpful things when reading a recipe! Glad you appreciate it, let me know if you make these fun whoopie pies!! 🙂
I love how you put the measurements under each direction. Thank you so much!!!!!
Hi Laura! Absolutely, I know as a user myself it is one of the most helpful things when reading a recipe! Glad you appreciate it, let me know if you make these fun whoopie pies!! 🙂