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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
Calories: 254kcal
Author: Amy Nash

Ingredients

Cookie/Cakes

  • 2 cups all-purpose flour
  • 6 Tablespoons unsweetened cocoa powder
  • 1 ¼ teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup salted butter
  • 1 cup light brown sugar
  • 1 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
  • ¾ cup [caramel sauce] cooled completely
  • 1 teaspoon vanilla extract
  • ½ teaspoon coarse sea salt

Instructions

  • Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
  • 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.
  • Alternate adding the flour mixture with the buttermilk, beating after each addition and scraping the sides of the bowl, just until combined.
  • 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.
  • 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