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two oreo whoopie pies stacked
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Chocolate Oreo Whoopie Pies

Soft chocolate cookies sandwiched around a light and fluffy Oreo frosting.
Prep Time30 mins
Cook Time7 mins
Total Time37 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, oreo
Servings: 16 whoopie pies
Author: Molly

Ingredients

For the cookies

  • ½ cup unsweetened cocoa we used Nestle’s Special Dark
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup vegetable shortening we used Crisco
  • 1 cup sugar
  • 1 egg
  • 1 cup whole milk
  • 2 teaspoons vanilla extract

For the Oreo filling

  • 8 oz marshmallow fluff
  • 1/2 cup shortening
  • 1 1/2 teaspoons vanilla
  • 4 cups powdered sugar
  • 6-7 tablespoons heavy cream or milk
  • 15 Oreo cookies crushed

Instructions

  • Preheat the oven to 450 degrees. Line two cookie sheets with parchment paper and set aside.
  • In a medium bowl, combine cocoa, flour, baking soda, baking powder and salt. Stir to mix. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, cream together the shortening and sugar. Add egg, milk, and vanilla extract and mix well until combined.
  • Slowly add the dry mixture to the wet mixture and mix well.
  • Using a small scoop (about 2 teaspons) scoop, place scoops of the batter onto the prepared cookie sheets (about 12 per sheet).
  • Bake one cookie sheet at a time for 6-7 minutes (they may look underdone on the top, that's okay). With a spatula, remove immediately to cool on a wire cooling rack.
  • While the cookies are cooling, beat together the marshmallow fluff, confectioners' sugar, shortening and vanilla extract in the bowl of a stand mixer or in a large bowl with a hand mixer until completely combined and light and fluffy. Add milk as needed to get to a softer consistency. Beat in the crushed Oreos until combined.
  • Using a scoop, place a dollop of the filling in the center of the flat side of one cake. Place a matching piece of cake against the filling and push to spread the filling evenly between the two halves. Repeat until all of the pies have been filled.