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Salted Caramel Whoopie Pies

Blogger Bree Hester of Baked Bree shares a sophisticated whoopie pie featuring the perfect combination of salty and sweet.

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  • Prep Time 25 min
  • Total Time 45 min
  • Servings 10

Ingredients

Cookies

1
box Betty Crocker™ SuperMoist™ devil’s food cake mix
3
eggs
1/2
cup water
1/2
cup vegetable oil

Filling

3/4
cup butter, softened
1
jar (7 oz) marshmallow creme
1/2
cup caramel topping
1
teaspoon coarse sea salt
1
teaspoon vanilla
3/4
cup powdered sugar

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LOCATION

Directions

  • 1 Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
  • 2 In large bowl, beat cookie ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Drop batter by 2 tablespoonfuls 2 inches apart onto cookie sheets.
  • 3 Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4 Meanwhile, in medium bowl, beat butter, marshmallow creme, caramel topping, salt, and vanilla with electric mixer on medium speed until blended. Slowly add powdered sugar and beat 5 minutes longer.
  • 5 For each whoopie pie, spread 2 tablespoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in refrigerator.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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