Caramel Whoopie Pies

These tasty Caramel Whoopie Pies have two soft, cake-like caramel cookies sandwiched with salted caramel buttercream frosting in the middle! They're scrumptious, fun, and full of great flavor.

Caramel Whoopie Pies are a delicious dessert treat that combines fluffy, soft cake-like cookies sandwiched with a creamy salted caramel buttercream filling.

This recipe is a great way to make a classic favorite in your own kitchen. The sweet salted caramel makes this dessert irresistible!

The recipe comes together quickly, and the results are sure to please everyone. Enjoy your homemade Caramel Whoopie Pies!

If you love tasty desserts, be sure to also try Marshmallow Chocolate Cake, No Bake Cornflake Cookies, and Peach Upside Down Cake.

Why This Recipe Works

• These salted caramel whoopie pies are ready in under 40 minutes.
• They are a delicious treat for any occasion.
• Whoopie pies are a fun and easy dessert to make.
• They make a great gift for friends and neighbors.
• The caramel cookies are soft and tender.
• Caramel buttercream is rich and fluffy.
• They are a fun activity to do with kids in the kitchen.

Ingredients

Here are the ingredients for the caramel whoopie pies. It looks like a long list, but many of the ingredients are duplicated in the cookies and buttercream.

For the caramel cookies:

• Flour - regular all-purpose flour.
• Yogurt - you'll need thick, plain Greek yogurt.
• Brown sugar - adds a caramelly sweetness.
• Caramel sauce - store-bought or homemade caramel sauce.
• Vegetable oil - use vegetable oil, sunflower, canola etc...
• Egg - 1 large egg.
• Vanilla - I like pure vanilla extract for a great flavor.
• Baking powder - to help the caramel cookies rise and become light.
• Ground cinnamon - gives a warming flavor.
• Salt - I like to use flaky kosher salt for the salted caramel flavor.

For the salted caramel buttercream filling:

• Confectioner's sugar - powdered icing sugar gives sweetness and bulk to the buttercream.
• Caramel sauce - store-bought or homemade caramel sauce.
• Butter - you'll need it to be at room temperature. If using salted butter, reduce the amount of salt you add.
• Vanilla - pure vanilla extract.
• Salt - A pinch of kosher salt brings out the flavor of the caramel.

See the recipe card for the full method and quantities.

Instructions

If you're wondering how to make this caramel whoopie pie recipe, don't worry, it's easy!

Just follow this step-by-step photo tutorial. Then scroll down to the recipe card for the full ingredients list and recipe method.

Preheat the oven to 350°F. Line two baking sheets with silicone baking mats or baking parchment paper.

For the salted caramel cookies:

• Add the yogurt, brown sugar, caramel, oil, egg, and vanilla to a large bowl and beat well to combine.
• In a separate bowl, whisk the flour, baking powder and salt together to combine.
• Add the flour mixture to the wet mixture and gently mix to combine.

• Spoon the mixture into a piping bag with a ⅝-inch round tip (or into a ziplog bag and cut off the corner). Pipe 2-inch rounds onto the lined baking sheets, ensuring they are 2 inches apart (they will expand when cooking).
• TIP: Alternatively, use a medium cookie scoop or 1.5 tablespoons per cookie. 
• Bake for 12 minutes or until the centre springs back when lightly pressed. Allow the cookies to cool on the baking sheets for a few minutes, then gently transfer to a wire rack to cool completely.

For the salted caramel buttercream:

• While the cookies are cooling, make the filling.
• Add the powdered sugar and butter to a bowl and beat until smooth.
• Add the caramel, vanilla and salt and beat again.

To assemble:

• Pipe or spoon the buttercream onto the underside of half of the cookies.
• Place the remaining cookies on top to create a ‘sandwich’.

Storage

Store your salted caramel whoopie pies in an airtight container (use parchment paper between layers), in the fridge for up to 3 days.

For best taste, allow the whoopie pies to come up to room temperature on the counter for approximately 30 minutes before serving.

Variations

• Switch up the flavors by using a different flavor of buttercream. Try chocolate buttercream or vanilla buttercream.
• Roll the finished caramel whoopie pies in crushed pecans, flaked coconut, or sprinkles.
• Add a bright colored food coloring to the buttercream for a fun look.
• Stir some chocolate chips or toffee bits into the buttercream.

FAQ

📖 Recipe

Caramel Whoopie Pies

These tasty Caramel Whoopie Pies have two soft, cake-like caramel cookies sandwiched with salted caramel buttercream frosting in the middle!

5 from 8 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: caramel whoopie pies, whoopie pie recipe

Prep Time: 20 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 32 minutes minutes

Servings: 6

Calories: 625kcal

Author: Kate | You Say Potatoes

Cook ModePrevent your screen from going dark

Equipment

• Baking Sheet
• Piping bag
• Mixing Bowl

Ingredients

For the cookies:

• ½ cup plain Greek yogurt
• ½ cup brown sugar packed
• ¼ cup caramel sauce
• ½ cup vegetable oil
• 1 egg
• 1 teaspoon vanilla
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon flaky kosher salt

For the salted caramel buttercream filling:

• ½ cup butter at room temperature
• 3 tablespoons caramel sauce
• 1 teaspoon vanilla extract
• 1 cup powdered confectioner’s sugar
• Pinch of kosher salt

Instructions

• Preheat the oven to 350°F. Line two baking sheets with silicone baking mats or baking parchment paper.

For the salted caramel cookies:

• Add the yogurt, brown sugar, caramel, oil, egg and vanilla to a large bowl and beat well to combine.
• In a separate bowl, whisk the flour, baking powder and salt together to combine.
• Add the flour mixture to the wet mixture and gently mix to combine.
• Spoon the mixture into a piping bag with a ⅝-inch round tip (or into a ziplog bag and cut off the corner). Pipe 2-inch rounds onto the lined baking sheets, ensuring they are 2 inches apart (they will expand when cooking).
• TIP: Alternatively, use a medium cookie scoop or 1.5 tablespoons per cookie.
• Bake for 12 minutes or until the centre springs back when lightly pressed. Allow the cookies to cool on the baking sheets for a few minutes, then gently transfer to a wire rack to cool completely.

For the salted caramel buttercream:

• While the cookies are cooling, make the filling.
• Add the powdered sugar and butter to a bowl and beat until smooth.
• Add the caramel, vanilla and salt and beat again.

To assemble:

• Pipe or spoon the buttercream onto the underside of half of the cookies. Place the remaining cookies on top to create a ‘sandwich’.

Tried this recipe?Head down to the comments and give it a star rating!

Notes

Store your salted caramel whoopie pies in an airtight container (use parchment paper between layers), in the fridge for up to 3 days.

For best taste, allow the whoopie pies to come up to room temperature on the counter for approximately 30 minutes before serving.

Nutrition

Calories: 625kcal | Carbohydrates: 74g | Protein: 6g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 281mg | Potassium: 113mg | Fiber: 1g | Sugar: 49g | Vitamin A: 531IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.