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Prep
25
min
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Total
Forty five
min
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Servings
10
These sophisticated whoopie pies pair devil’s food cake cookies with a salty, caramel filling .
By
Bree Hester
Updated Feb 24, 2023
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Warmth oven to 400°F. Line cookie sheets with cooking parchment paper.
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In gargantuan bowl, beat cookie ingredients with electrical mixer on low trail 30 seconds, then on medium trail 2 minutes. Fall batter by 2 tablespoonfuls 2 inches apart onto cookie sheets.
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Bake 8 to 10 minutes or until role. Chilly 5 minutes; steal a ways off from cookie sheets to cooling racks. Chilly entirely, about quarter-hour.
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Meanwhile, in medium bowl, beat butter, marshmallow creme, caramel topping, salt, and vanilla with electrical mixer on medium trail until blended. Slowly add powdered sugar and beat 5 minutes longer.
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For each whoopie pie, unfold 2 tablespoons filling on bottom of 1 cookie. High with 2d cookie, bottom facet down; gently press together. Store covered in refrigerator.
Tips from the Betty Crocker Kitchens
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tip 1
For added salty style, sprinkle sea salt on prime of the cookies sooner than baking.
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tip 2
For selection, lisp varied flavors of cake mix to provide fresh mixtures of whoopie pies.
Vitamin
Vitamin Facts are usually no longer readily available for this recipe
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