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Salted Caramel Whoopie Pies

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Salted Caramel Whoopie Pies
  • Prep 25 min
  • Total 45 min
  • Servings 10
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These sophisticated whoopie pies pair devil's food cake cookies with a salty, caramel filling .
By Bree Hester
Created Jan 10, 2012

Ingredients

Cookies

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    For extra salty flavor, sprinkle sea salt on top of the cookies before baking.
  • tip 2
    For variety, use different flavors of cake mix to make new combinations of whoopie pies.

Nutrition

Nutrition Facts are not available for this recipe
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