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Salted Caramel Whoopie Pies

  • Prep 25 min
  • Total 45 min
  • Servings 10
  • Save
    523
  • Pinterest
    61
  • Print
    160
  • Email
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  • Facebook
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These sophisticated whoopie pies pair devil's food cake cookies with a salty, caramel filling . MORE + LESS -

Bree Hester
January 10, 2012

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

Steps

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  • 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.

Nutrition Information

No nutrition information available for this recipe

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