Go Back
–+ servings
An image of a chocolate salted caramel whoopie pie with a bite taken out of it showcasing the soft texture.
Print Recipe
4.82 from 11 votes

Chocolate Salted Caramel Whoopie Pies

Chocolate Salted Caramel Whoopie Pies are decadent handheld treats that bridge the gap between a cookie and cupcake. The rich chocolate cookie/cakes are offset by the surprising salted caramel filling!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Author: Amy Nash

Equipment

Ingredients

Cookie/Cakes

  • 2 cups all-purpose flour
  • 6 Tablespoons unsweetened cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup salted butter
  • 1 cup light brown sugar
  • 1 large egg room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk room temperature

Salted Caramel Frosting

  • 1 cup salted butter room temperature
  • 4 cups powdered sugar
  • 3/4 cup [caramel sauce] cooled completely
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon coarse sea salt

Instructions

  • Preheat oven to 375°F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
    2 cups all-purpose flour, 6 Tablespoons unsweetened cocoa powder, 1 1/4 teaspoons baking soda, 1/2 teaspoon salt
  • In the bowl of a stand mixer, beat the butter and brown sugar for 2 minutes using the paddle attachment until light. Add egg and vanilla, then beat again.
    1/2 cup salted butter, 1 cup light brown sugar, 1 large egg, 2 teaspoons vanilla extract
  • Alternate adding the flour mixture with the buttermilk, beating after each addition and scraping the sides of the bowl, just until combined.
    1 cup buttermilk
  • Use a small scoop to drop batter onto the parchment-lined baking sheets, spacing them 2-3 inches apart.
  • Bake for 10 to 12 minutes, until just done around the edges and the tops bounce back when lightly touched. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack to cool completely.
  • Prepare the Frosting: Beat the butter in the bowl of an electric stand mixer for 3 to 4 minutes, until light and fluffy. Add powdered sugar, mixing on low speed until combined. Add the caramel sauce, vanilla, and salt, then beat again on medium-high speed for 2 minutes until light and fluffy. Transfer to a piping bag fitted with a round tip.
    1 cup salted butter, 4 cups powdered sugar, 3/4 cup [caramel sauce], 1 teaspoon vanilla extract, 1/2 teaspoon coarse sea salt
  • Assembly: Pipe a layer of frosting onto the flat side of one cookie, then top with another cookie to make a whoopie pie. Roll edges in additional sprinkles, if desired.
  • Store in an airtight container for up to 1 week.

Notes

  • To freeze, lay each assembled whoopie pie on a baking sheet lined with parchment paper and freeze for 2 hours. Then the frozen whoopie pies can be stacked in an airtight container with a square of parchment paper between them and stored for up to 3 months. Just thaw at room temperature for an hour before serving.
  • Store-bought caramel sauce can be used in place of homemade. Just taste and adjust the salt as needed.

Nutrition

Calories: 254kcal | Carbohydrates: 35g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 39mg | Sodium: 293mg | Fiber: 1g | Sugar: 26g

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code