Skip Navigation
Close
Search recipes, ingredients, articles, products...
Mini Chocolate Whoopie Pies with Salted Caramel Filling (Gluten-Free Recipe)

Mini Chocolate Whoopie Pies with Salted Caramel Filling (Gluten-Free Recipe)

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.

Read the Story Behind the Recipe


What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

40 min
Prep Time
02 hrs 10 min
Total Time
54
cookies

Ingredients

Whoopie Pies

1 (21-ounce) package gluten and wheat-free chocolate cake mix

1/2 cup Land O Lakes® Butter, melted

1/2 cup water

3 large Land O Lakes® Eggs

1 to 2 teaspoons sea salt

Filling

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 extract

How to make

  1. STEP 1

    Combine cake mix, 1/2 cup melted butter, water and eggs in bowl; stir gently to combine. Let batter rest 30 minutes.

  2. STEP 2

    Heat oven to 400°F.

  3. STEP 3

    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.

  4. STEP 4

    Place 1 cup butter into bowl. Beat at medium speed until creamy. Add powdered sugar gradually, beating at low speed until well mixed. Add caramel sauce, 1 teaspoon sea salt and vanilla. Beat until well mixed.

  5. STEP 5

    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.

Read the Story Behind the Recipe

Tip #1

- Letting batter rest allows batter to rise and increase volume of whoopie pies.

Tip #2

- 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.

Tip #3

This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking.

Nutrition (1 sandwich cookie)

130 Calories
6 Fat (g)
25 Cholesterol (mg)
220 Sodium (mg)
18 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.