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.
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1 (15.25- to 16.50-ounce) package Devil's food cake mix with pudding
1/2 cup Land O Lakes® Butter, melted
1/2 cup water
3 large Land O Lakes® Eggs
1 to 2 teaspoons sea salt
1 cup Land O Lakes® Butter, softened
3 1/2 cups powdered sugar
1/3 cup prepared caramel sauce
1 teaspoon sea salt
1 teaspoon vanilla
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.
- Letting batter rest allows batter to rise and increase volume of whoopie pies.
- To make ahead, bake cookies as directed. Cool completely. Place cooled cookies in single layer in resealable plastic freezer bag. Freeze up to 2 months. Let stand at room temperature until thawed. Prepare filling and fill cookies as directed.
Explore reviews fromour online community
When I found this recipe I was thrilled. My granddaughter wanted a cookie that tasted like Starbucks salted hot chocolate. This has become my signature cookie. When I made them for her I had to make over 1200 which equals 2400. People rave about these. Two things I've added to make it my own cookie is 1 teaspoon of baking powder, let the cookie rest for one hour. For the filling I add 1 to 2 teaspoons maple flavoring which gives it more of a caramel taste. The Grande Dame
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.