Oreo Whoopie Pies

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https://homemadeonawhim.blogspot.com/2020/05/oreo-whoopie-pies.html

Prep time: 30 minutes

Cook time: 8 minutes

Servings: 30 whoopie pies

INGREDIENTS:

Butter Base:

2 ½ sticks (20 Tbsp) unsalted butter (at room temperature)

1 ¾ cup sugar

1 ¼ tsp salt

2 tsp vanilla extract

2 eggs

Dry Ingredients:

325 g all-purpose flour (2 ½ cups)

75 g cocoa (¾ cup)

¼ tsp baking soda

2 tsp baking powder

Filling:

6 Oreo cookies

½ stick (4 Tbsp) butter (at room temperature)

1 cup powdered sugar

1 tsp vanilla extract

4 oz mascarpone cheese or cream cheese

COOKIE INSTRUCTIONS:

Preheat the oven to 350°F.

Combine the butter base ingredients. Using a stand mixer fitted with the paddle attachment (or hand mixer), beat on medium speed for 5 to 10 minutes, until the mixture turns pale yellow and fluffy.

Combine and sift the dry ingredients. Keep in mind the proper way to measure flour is to spoon it into the measuring cup and level off with a straight edge, else you might end up with too much flour and crumbly cookies. I recommend using a food scale to get more precise measurements.

Add the dry ingredients to the butter base and mix on low until well-combined.

Using a cookie dough scoop, scoop 1-inch dough balls onto a baking tray lined with parchment paper. Make sure the dough are at least 2 inches apart because it will spread during baking.

Bake for 8 ½ minutes on the middle rack.

Press the cookies with the bottom of a glass gently as soon as they’re out of the oven.

You must cool the cookies completely before assembling.

FILLING INSTRUCTIONS:

Separate the cream from the Oreo cookies.

Combine the powdered sugar, butter, vanilla extract, and Oreo cream in a clean bowl. Using a stand mixer with paddle attachment, beat the mixture on low until everything is combined (to avoid powdered sugar bombs), then on medium high for 10 to 15 minutes until the buttercream turns very pale and almost doubles in volume.

Cut the cold mascarpone or cream cheese into 4 portions and add them into the buttercream one portion at a time while the mixer is moving. Continue beating until everything is combined. This might seem a bit unconventional, but the cold cheese will solidify the butter just a little and allow the frosting to become extra fluffy.

Crush the Oreo cookies into a fine crumble, and gently fold it into the buttercream with a spatula.

Make sure the cookies are completely at room temperature, then fill the buttercream into a 16-inch piping bag fitted with a Wilton 2A round tip. Fit the piping bag over a tall glass first to prop it up if you’re doing this by yourself. Alternatively, you can use a freezer bag as the pastry bag: fill one side of the bag with the buttercream and make a quarter inch cut at the bottom corner.

Flip half of the cookies up-side-down. Pipe a large dollop of buttercream on these cookies and sandwich it with the other half of the cookies.

bon appetit