Salted Caramel Whoopie Pies

Hello there! Do you love whoopie pies? Have you ever had an whoopie pie? Have you ever even heard of whoopie pies? Well today I bring to you a delicious and easy Whoopie Pie recipe! These gorgeous Salted Caramel Whoopie Pies! Let’s get it!

Salted Caramel Whoopie Pies

Whoopie pies aren’t exactly very pie-ish! Whoopie pies are basically what would happen if a cake married a cookie and had a baby.

Layers of cakey cookies, filled with usually some sort of buttercream, or marshmallow fluff.

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They are soft, they are scrumptious, and they will win your heart!

Salted Caramel Whoopie Pies

My first time even learning what they were was when I worked at a Jewish bakery, years ago. I had no idea what Whoopie pies were, being that I hadn’t been in the USA for that long. And they might not even be that popular of a treat, since my husband, born and raised in the US had never heard of them before either.

And I don’t know why they aren’t very popular, being that they are DELICIOUS and genius!

Salted Caramel Whoopie Pies

For today’s variation, I decided to go with a Salted Caramel Whoopie Pie, because duh, salted caramel! Said enough!

For the salted caramel buttercream in the filling, I use a quick homemade caramel sauce. The only thing that takes time is to let the caramel sauce cool down before proceeding to make the buttercream. But making the sauce itself is super duper easy.

If you don’t want to make your own caramel sauce, you can use store-bought, no biggie.

Salted Caramel Whoopie Pies bite

So we begin with a thick thick batter. Thicker than cake batter, and slightly less thick than cookie dough. Like I said before, whoopie pies are a fine balance between cake and cookie.

Salted Caramel Whoopie Pies batter

So here is the batter. Make sure your consistency looks exactly like this. It will help if you weigh your ingredients instead of measuring them with cups.

This is the scale I use. It might be on the more expensive side of scales, but I have had it for years. Whereas before I would buy a scale every other month cause they would always break. This is a sturdy and reliable scale.

Anyway, you can begin to scoop your batter into your cookie sheets.

Salted Caramel Whoopie Pies batter

I used a heaping cookie scoop’s worth of batter!

Salted Caramel Whoopie Pies batter

And I used about 3 trays to bake them, since they tend to spread out, so you want to space them out in the trays.

Salted Caramel Whoopie Pies batter

The batter comes together quickly, and you can bake one tray at a time. Let your pies cool down before filling them with the buttercream filling.

Salted Caramel Whoopie Pies

And there you have them!

Keep the Salted Caramel Whoopie Pies in the fridge, but take them out about 10 minutes before enjoying, so the buttercream has a chance to soften up slightly.

Salted Caramel Whoopie Pies

If you want to check out some more dessert recipes, you came to the right place! Here are some suggestions you may like, if you love these Salted Caramel Whoopie Pies.

Salted Caramel Whoopie Pies

I hope you liked my Salted Caramel Whoopie Pies, and I hope you have a lovely day! Happy baking to you!

Salted Caramel Whoopie Pies
Salted Caramel Whoopie Pies

Salted Caramel Whoopie Pies

Fluffy and delicious Salted Caramel Whoopie Pies, filled with a delicious salted caramel buttercream. You can make your own caramel sauce, or use store-bought to make the caramel buttercream.
5 from 1 vote
Prep Time 30 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 16 pies
Calories 200 kcal


Whoopie pies
  • 2 cups all-purpose flour 255 grams, 5 oz
  • 1/2 cup unsweetened cocoa powder 50 grams, 1.3 oz
  • 1/4 teaspoon fine sea salt
  • 1 1/4 teaspoon baking soda
  • 1/2 cup unsalted butter room temperature (113 grams, 4 oz)
  • 1/2 cup brown sugar 100 grams, 3.5 oz
  • 1/2 cup granulated sugar 100 grams, 3.5 oz
  • 1 egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup + 2 tablespoons milk
Salted Caramel Buttercream
  • 1/3  cup  salted caramel sauce store bought or homemade recipe below
  • 1 1/2 – 2  cups  powdered sugar
  • 1/2  cup  unsalted butter room temperature
  • 1/4  teaspoon  vanilla
Salted Caramel Sauce
  • 1/2  cup  sugar
  • tablespoons  unsalted butter
  • 1/4  cup  heavy cream
  • 1/2  teaspoon  kosher salt


Whoopie Pies
  • Pre-heat the oven to 350F. Line a couple of baking sheets with parchment paper or silicon mat.
  • Sift dry ingredients (flour, salt, baking soda, cocoa powder) together. Set aside.
  • Cream butter for 1 minute with an electric mixer.
  • Add sugars a little at a time, and continue to cream for another minute, until light and fluffy.
  • Add the egg, mix to combine.
  • Add vanilla.
  • Slowly add half of the milk, while mixing.
  • Add half of sifted dry ingredients. Mix gently until combined.
  • Add the other half of the milk. Stir until combined.
  • Add the remaining dry ingredients. Fold until smooth. Batter should be thick.
  • Using a cookie scoop, drop spoonfuls of batter on top of the lined baking sheet. Space them about 3 inches away from each other.
  • Bake one cookie sheet at a time, for about 8-10 minutes. Rotate halfway.
  • Let pies cool down before filling them.
Salted Caramel Buttercream
  • Sift powdered sugar. Set aside.
  • Place butter in the bowl of a mixer. Mix on medium high until creamy, for about 30 seconds.
  • With the mixer off, add 1 1/2 cups of the powdered sugar. Mix on low until incorporated.
  • Slowly add the caramel sauce, and start to raise speed to medium high. Cream for 1 minute until fluffy and smooth. Scrape the sides of the bowl. If necessary add more sugar, if the mixture is too runny.
  • Add vanilla. Place frosting in a piping bag.
Salted Caramel Sauce
  • Place sugar in a medium saucepan.
  • Bring to a boil over medium heat. Stir constantly to help the sugar melt evenly.
  • As soon as the sugar melts entirely, it will be amber color. At this point, remove it from the heat.
  • Add cream and salt. Be careful. The mixture is going to come to the top, so be careful not to get burnt. After a second, it will subside, and you can whisk mixture.
  • Whisk until combined.
  • Add butter. Again, mixture will bubble up, so be careful.
  • Whisk until combined.
  • Bring mixture to a quick boil, while constantly whisking.
  • Let it boil for a few seconds, remove from heat.
  • Wait a couple of minutes until caramel cools slightly.
  • Pour into a glass jar. Let it cool completely.
To assemble
  • Pipe some of the salted caramel filling in one whoopie pie. Top with another pie. Drizzle some caramel frosting on top. Sprinkle sea salt if desired.
  • Pies should be stored in the fridge, for up to 4 days.
Keyword caramel, whoopie pie

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  1. Is it correct in the directions that one is supposed to bring just sugar to boil? It seems like it would just burn without any liquid?

    1. It is correct. The sugar won’t burn, it will just start to melt. Keep stirring constantly as it melts so it melts evenly, and then as soon as it melts entirely, it will be amber color, like a caramel color, so you remove from the heat and add the cream and butter. I changed the directions slightly just now because it gave the impression that you had to keep boiling the sugar, and if you do that the caramel will get bitter, so the way I worded it was misleading, now I’ve fixed it, so as soon as the sugar melts remove from the heat and add the cream and butter. I’ve made this caramel so many times lately for the book I am writing, and I even experimented with a couple of other methods of making caramel for the book, and this one won by far.
      Thank you Chelsea!

  2. I am a huge Whoopie pie baker. I have to try this recipe. My family will love them.. You can’t go wrong with salted caramel and chocolate in any dessert!

  3. I have many different sized cookie scoops. Can you tell me what size you used?
    This recipe looks delicious and I am eager to try it!

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