Chocolate Whoopie Pies with a Dulce De Leche Filling

Remember a few years ago when whoopie pies were all the rage? I remember ripping out quite a few recipes from different magazines. Now, they didn’t go away, people just moved on to another rage. In fact, whoopie pies have been around for quite some time. Traditionally found in the New England area – they are considered the official state treat (who knew that was a thing!?!) of Maine and a Pennsylvania Amish tradition – you can find them in all parts of the country. I am sure depending on the region and season the flavors can vary greatly. Imagine a blueberry version from Maine made with fresh blueberries… YUM!

All this talk about them, let’s get to the bottom of what they are. They can be considered a cake, a cookie or a pie. How awesome is that!?! Traditionally they are made with 2 small round mounds of chocolate cake that are then filled with frosting or a filling made with marshmallow creme or fluff. These I’m sharing with you today are filled with a dulce de leche filling… Double YUM!

The cake part is made with a Devil’s food box cake mix (I used Pillsbury) and the filling is made with canned dulce de leche. I normally find it in the Hispanic food aisle in my supermarket. If you can’t find it by you, or just want to make it yourself, you can simmer a can of sweetened condensed milk. Here’s a great recipe for doing just that. It’s then mixed with cream cheese, butter and some other ingredients to make it the perfect consistency to pipe onto the chocolate cakes.

Chocolate Whoopie Pies with a Dulce De Leche Filling

  • Servings: Makes About 20
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Whoopie Pies

1 box of Devil’s food cake mix

1/2 cup unsalted butter, melted

1/2 cup water

3 large eggs


1/2 cup dulce de leche

4 ounces cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature

1 teaspoon vanilla extract

1/2 teaspoon salt

3 1/2 cups confectioners’ sugar


Combine the cake mix, butter, water and eggs in a large bowl and beat at medium speed until smooth. Let the batter rest for 30 minutes.

Preheat the oven to 400 F and line a baking sheet with parchment paper.

Using a cookie scoop, drop the batter onto the parchment line baking sheet and bake for 5 to 7 minutes. Until a cake tester inserted in the middle comes out clean.  Cool completely on a wire rack.

In another large bowl beat the cream cheese and unsalted butter on medium speed until creamy. Reduce the speed to low and gradually add in the confectioners’ sugar and beat until well combined. Add the dulce de leche, vanilla extract and salt and beat until well combined.

Pipe or spread the filling onto half of the cookies, place the second cookie on top.

Recipe adapted from Land O Lakes

Cookie Palooza: Dulce De Leche Thumbprint Cookies

Cookie Palooza continues today with these Dulce De Leche Thumbprint Cookies. Thumbprint cookies offer a delicious double-punch… The cookie itself is great and the filling adds additional flavor to it. Not a fan of dulce de leche, try these with your favorite jam or a chocolate filling.

Dulce De Leche Thumbprint Cookies

  • Servings: 36 cookies
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1 cup (2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/2 teaspoon kosher salt

6 oz. dulce de leche



Preheat the oven to 375 F. Line two baking sheets with parchment paper.

Beat together the butter and sugar until light and fluffy, on medium-high speed. Beat in the egg yolk and vanilla extract. Add in the flour and salt and mix until well-blended and dough comes together in a ball.

Form the dough into 1-inch balls and arrange on the prepared baking sheet. Flatten the balls with the palm of your hand and then using a 1/2 teaspoon or your thumb make an indentation in the center of each cookie. Bake for 8 to 10 minutes.

Remove the pan from the oven and gently press the indentation once again to redefine it. Fill each indentation with about 1/2 teaspoon of dulce de leche and return to the oven for 3 minutes. Transfer the cookies to a wire rack to cool completely.

Recipe from Love and Olive Oil