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Salted Caramel Whoopie Pies

  • Prep 25 min
  • Total 45 min
  • Servings 10

These sophisticated whoopie pies pair devil's food cake cookies with a salty, caramel filling . MORE + LESS -

Baked Bree
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

Hide Images
  • 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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