Salted Caramel Whoopie Pies

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

Save and Share

false

( 1 Rating)

1 Ratings

5 Stars 100%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 1 )

f223ef63-a97c-4b60-9ac3-a5b3d78bece2

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Save $$$ on your favorite brands

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.