Salted Caramel Whoopie Pies

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

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

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

  • 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.

Expert Tips

For extra salty flavor, sprinkle sea salt on top of the cookies before baking.

For variety, use different flavors of cake mix to make new combinations of whoopie pies.