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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.
Course Dessert
Cuisine American
Keyword caramel, whoopie pie
Prep Time 30 minutes
Cook Time 30 minutes
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

  1. Pre-heat the oven to 350F. Line a couple of baking sheets with parchment paper or silicon mat.

  2. Sift dry ingredients (flour, salt, baking soda, cocoa powder) together. Set aside.

  3. Cream butter for 1 minute with an electric mixer.
  4. Add sugars a little at a time, and continue to cream for another minute, until light and fluffy.
  5. Add the egg, mix to combine.
  6. Add vanilla.
  7. Slowly add half of the milk, while mixing.
  8. Add half of sifted dry ingredients. Mix gently until combined.
  9. Add the other half of the milk. Stir until combined.
  10. Add the remaining dry ingredients. Fold until smooth. Batter should be thick.
  11. Using a cookie scoop, drop spoonfuls of batter on top of the lined baking sheet. Space them about 3 inches away from each other.

  12. Bake one cookie sheet at a time, for about 8-10 minutes. Rotate halfway.
  13. Let pies cool down before filling them.

Salted Caramel Buttercream

  1. Sift powdered sugar. Set aside.
  2. Place butter in the bowl of a mixer. Mix on medium high until creamy, for about 30 seconds.
  3. With the mixer off, add 1 1/2 cups of the powdered sugar. Mix on low until incorporated.
  4. 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.
  5. Add vanilla. Place frosting in a piping bag.

Salted Caramel Sauce

  1. Place sugar in a medium saucepan.
  2. Bring to a boil over medium heat. Stir constantly to help the sugar melt evenly.
  3. As soon as the sugar melts entirely, it will be amber color. At this point, remove it from the heat.

  4. 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.
  5. Whisk until combined.
  6. Add butter. Again, mixture will bubble up, so be careful.
  7. Whisk until combined.
  8. Bring mixture to a quick boil, while constantly whisking.
  9. Let it boil for a few seconds, remove from heat.
  10. Wait a couple of minutes until caramel cools slightly.
  11. Pour into a glass jar. Let it cool completely.

To assemble

  1. 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.


  1. Pies should be stored in the fridge, for up to 4 days.
Nutrition Facts
Salted Caramel Whoopie Pies
Amount Per Serving
Calories 200
* Percent Daily Values are based on a 2000 calorie diet.