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Whoopie pies are not pies at all but a cake-like sandwich cookie. Enjoy this chocolate version that is filled with a delicious salted caramel buttercream.
Combine cake mix, 1/2 cup melted butter, water and eggs in bowl; beat at medium speed until smooth. Let batter rest 30 minutes.
Heat oven to 400°F.
Drop batter by slightly rounded teaspoonfuls, 2 inches apart, onto parchment-lined or lightly greased cookie sheets. Sprinkle each cookie with sea salt. Bake 5-7 minutes or until toothpick inserted in center comes out clean. Transfer to cooling rack.
Place 1 cup butter into bowl. Beat at medium speed until creamy. Add powdered sugar; beat at low speed until well mixed. Add caramel sauce, 1 teaspoon sea salt and vanilla. Beat until well mixed.
Pipe or spread rounded teaspoonful filling onto bottom of 1 cookie; place second cookie, bottom-side down over filling. Repeat with remaining cookies and filling.
Dietary Fiber: 0g
This was super easy as far as Whoopie Pies go. (I have made many variations). I definitely recommend piping both the cookie part and the filling. Put it in a ziplock, clip the corner and you're good to go. (You don't need a fancy pastry bag). The cake part tasted very 'out of a box.' Didn't love it. The filling, however, is great. BUT, make sure your salt is ultra fine or you may have a crunch (which isn't necessarily bad) OR don't serve immediately. That gives the salt a chance to soften in the buttercream. I think I'd make the filling again but make the cake from scratch.
I have made this recipe many times. Great every time. Once I didn't have the cake mix so I substituted a brownie mix to see what would happen. All the "cookie" pieces were flat and kind of connected. I let them cool slightly, covered them with homemade cream cheese frosting and rolled them up. My kids called them chocolate burritos. Thanks for the great recipe.
These are delicious. I took them to a church function and they disappeared very quickly. I'm making them again to serve for Easter dinner. This time I'm going to double the recipe so we can have some leftovers - it's my husband's new favorite dessert!
I just made this recipe and it was a hit! It is so easy and simple anyone can make these! I did use a piping bag to pipe the filling. I used more caramel then the filling called for. I will definitely make these again!!!!!
I made these last year for Christmas and they were a hit. I am making them again this year. They are delicious!!!
I ate 7 of these whoopie pies in one day. The sea salt makes them irresistible!
I made these too large as they didn't make anywhere near 4.5 doz, but still wonderful. I omitted the salt from the cake on purpose because I was afraid it would be overpowering, but they are delicious.
I made these and brought them to work - they were a hit! Everyone wanted the recipe. The combo of the chocolate and sea salt is amazing!
So good! Remember not to put in as much water as the cake mix may ask for, and to substitute butter for oil if the mix calls for oil. I could see adding a tiny more caramel sauce, or going with the dark sauce as the person below suggests. The salt is a great addition.
I have made over a 1,000 of these cookies since Oct, 2011. EVERYBODY loves these cookies. Every time I go somewhere they request I bring these. I follow the recipe, except add 1 tsp. of maple flavoring to the icing. It really seems to give it another dimension to the icing. These were such a hit with my garden club, they asked if I would make them for our annual tea. These ladies are no push overs either.
I have tried several recipes before but this is the best by far
I made these last night and they are delicious and easy to make. I always make my own homemade caramel sauce and anticipating using it for this recipe, I did make an extra dark sauce so the caramel flavor would stand out and it would not be over sweet. I'm sure it will be great with store bought sauce too.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3291
© 2014 Land O'Lakes, Inc.
Every year around this time, I start to panic a little. How am I ever going to decide what cookies to bake for the holiday season?! Do I stick with the classics or try something new? How many can we eat at our house (more than I care to admit…but cookies count as part of a balanced breakfast, right?) Without self-restraint, I could probably make a dozen different kinds!
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