Whoopie Pie
Easy whoopie pie recipe made with boxed brownie mix and a 3 ingredient cream cheese filling. Bakes in 10 minutes.
Whoopie pies were one of those desserts I never thought I’d actually make from scratch until I realized how ridiculously easy they are to make with a box of brownie mix. The brownie mix keeps the chocolate cookies simple, and the filling? Just cream cheese, powdered sugar, and vanilla, 3 ingredients that make up the cream center. These whoopie pies disappear fast in my house, usually before I can even stack them neatly on a plate.
How to make Whoopie Pie Cookies
For detailed step-by-step instructions, be sure to check out the full recipe in the recipe card at the bottom of the page.
Step 1: In a medium bowl add the brownie mix, flour, eggs, and oil.
Step 2: Using a rubber spatula, mix the brownie batter until completely combined.
Step 3: Use a small cookie scoop to create even sized cookie dough balls on your prepared baking sheet.
Step 4: Bake for 9 -10 minutes. Let them cool before transferring them to a cooling rack.
Step 5: In another medium bowl, using a hand mixer at medium speed, cream together the room temperature cream cheese, vanilla, and powdered sugar.
Step 6: Whip until combined. Cover with plastic wrap and let chill until the cookies are cooled enough to fill.
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Step 7: Fill a piping bag or use a knife to spread a ½ inch layer of the cream cheese mixture on the underside of a cookie.
Step 8: Use another cookie to sandwich the frosting.
Whoopie Pie Recipe
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Equipment
Ingredients
- 1 box brownie mix 18-20 ounces
- 2 large eggs room temperature
- ⅓ cup salted butter melted, or oil
- ½ cup all-purpose flour sifted
- 8 ounces cream cheese softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium mixing bowl, combine 1 box brownie mix, ½ cup sifted all-purpose flour, 2 large eggs, and ⅓ cup melted butter. Using a rubber spatula, mix until the brownie dough is thick and fully combined.
- Use a small cookie scoop (about 1 tablespoon of dough) to portion even-sized cookie dough balls onto the prepared baking sheet, leaving about 2 inches of space between each one.
- Bake for 9 to 10 minutes, or until the tops are set but still slightly soft in the center. Let the cookies cool on the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- In another medium bowl, add 8 ounces softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract. Using a hand mixer on medium speed, beat the mixture until smooth and fluffy, about 2 minutes. Cover the bowl with plastic wrap and refrigerate while the cookies finish cooling.
- Once the cookies are completely cool, fill a piping bag (or use a small knife or offset spatula) with the cream cheese mixture. Spread about ½ inch of filling onto the underside of one cookie, then press another cookie on top to create a sandwich.
- Repeat with the remaining cookies and filling. Serve immediately, or refrigerate until ready to enjoy for the best texture.
Notes
- Fridge Storage (recommended): Because of the cream cheese swirl, I always keep these in an airtight container in the fridge. They’ll stay fresh for up to 5 days. Let them sit at room temp for 10–15 minutes before serving so the texture softens a bit. Or eat them cold if you’re into that cheesecake-chill vibe.
- Room temp Storage (short term only): If your kitchen isn’t too warm and you’re planning to finish them within 1–2 days, you can keep them in a tightly sealed container on the counter. Just know the cream cheese swirl makes them a little more delicate than your average cookie.
- Freezer-friendly: Yep, you can freeze them! Just place cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag. They’ll keep for up to 2 months. Thaw in the fridge or on the counter when the craving hits.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Quick Recipe Help and Common Questions
Can I use any brownie mix?
Pretty much! Just make sure it’s a standard box size (around 18–20 oz). Fudge-style mixes work best for that rich, chewy texture. Avoid the “family size” or anything weirdly labeled unless you’re ready to play ingredient detective.
My dough is super sticky what do I do?
Stick it in the fridge for 20–30 minutes. Chilling the dough makes it easier to scoop and helps the cookies keep their shape instead of turning into chocolate pancakes.
Can I skip the cream cheese?
Technically yes, but then you’re just making brownie cookies—and while still delicious, that creamy swirl is kind of the whole point here. If you’re out of cream cheese, maybe save this one for later and go full brownie mode instead.
