Best 2 Salted Caramel Whoopie Pies Recipes
Indulge in a delightful culinary journey with our Salted Caramel Whoopie Pies recipe, a harmonious blend of sweet and savory flavors that will tantalize your taste buds. These delightful sandwich cookies, hailing from Pennsylvania Dutch Country, are composed of two tender chocolate cookies sandwiching a luscious salted caramel filling, creating a symphony of textures and flavors. The chocolate cookies, with their rich cocoa aroma and a hint of espresso powder for added depth, provide a sturdy base for the velvety smooth caramel filling. Infused with a touch of sea salt, the caramel filling strikes a perfect balance between sweetness and savoriness, leaving you craving more. This recipe also includes variations to cater to different dietary preferences, such as a gluten-free option and a vegan alternative, ensuring everyone can relish in the goodness of these whoopie pies.
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SALTED-CARAMEL WHOOPIE PIES
For the velvety filling in these cinnamon-and-allspice whoopie pies, a caramel sauce is folded into buttercream. A rim of pink rock salt brings it all together so every bite has a delicate balance of sweet and salty. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield About 10
Number Of Ingredients 20
Steps:
- Cookies: Preheat oven to 375 degrees. Whisk together flour, baking powder, kosher salt, cinnamon, and allspice. In another bowl, combine milk and vanilla.
- In a large bowl, beat butter with granulated and brown sugar on high speed until smooth, about 3 minutes. Add egg; beat until pale, about 2 minutes. Reduce speed to low and beat in flour mixture in two batches, alternating with milk mixture. Increase speed to medium-high and beat until just combined, about 10 seconds. Transfer mixture to a pastry bag fitted with a 5/8-inch round tip (such as Ateco #808).
- Pipe 2 1/2-inch-diameter mounds onto 3 parchment-lined baking sheets, spaced about 3 inches apart (no more than 8 per sheet). Bake, rotating sheets halfway through, until cookies spring back when lightly pressed, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely.
- Caramel: In a small high-sided saucepan over medium heat, combine sugar, salt, and 2 tablespoons water, stirring until sugar is dissolved. Continue to cook, without stirring, and washing down sides of pan with a wet pastry brush to prevent crystals from forming, until caramel is a deep amber, 8 to 10 minutes. Remove from heat.
- Carefully whisk in cream (it will spatter), then butter, until combined. Let cool completely, about 45 minutes.
- Buttercream: Meanwhile, in a large bowl, beat butter on medium-high speed until pale and creamy, about 2 minutes. Reduce speed to medium; add sugar, 1/4 cup at a time, beating after each addition, until combined, 1 to 2 minutes. Beat in vanilla.
- Beat caramel into buttercream on medium speed, scraping down sides of bowl as necessary, until smooth, about 3 minutes. Makes 2 cups.
- Put buttercream in a pastry bag fitted with the 5/8-inch round tip. Pipe 2 tablespoons onto flat sides of half of cookies, then sandwich with remaining cookies. Refrigerate until firm, about 30 minutes.
- In a small bowl, stir together rock salt and sanding sugar. Roll edges of sandwiches in sugar-salt mixture. (Whoopie pies can be refrigerated in airtight containers up to 3 days.)
SALTED CARAMEL WHOOPIE PIES
These sophisticated whoopie pies pair devil's food cake cookies with a salty, caramel filling .
Provided by By Bree Hester
Categories Dessert
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line cookie sheets with cooking parchment paper.
- In large bowl, beat cookie ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Drop batter by 2 tablespoonfuls 2 inches apart onto cookie sheets.
- Bake 8 to 10 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat butter, marshmallow creme, caramel topping, salt, and vanilla with electric mixer on medium speed until blended. Slowly add powdered sugar and beat 5 minutes longer.
- For each whoopie pie, spread 2 tablespoons filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
Tips:
- To achieve perfect whoopie pies, make sure to follow the recipe precisely for accurate measurements and baking times.
- Use room temperature ingredients for optimal mixing and combination, promoting a smooth batter.
- Cream the butter and sugar together thoroughly to incorporate air for a light and fluffy texture.
- Gradually add the eggs to the creamed mixture one at a time, allowing each egg to fully incorporate before adding the next.
- Alternately add the dry ingredients and buttermilk to the wet mixture in three additions, beginning and ending with the dry ingredients.
- For a fudgy caramel filling, cook the caramel mixture until it reaches a temperature of 240°F (115°C) on a candy thermometer.
- Allow the caramel filling to cool completely before whipping it with butter to prevent the butter from melting.
- Pipe the caramel filling onto the whoopie pie bottoms evenly for a consistent and visually appealing presentation.
Conclusion:
These salted caramel whoopie pies combine the delightful flavors of sweet caramel and a hint of salt for a delectable treat. The soft and fluffy whoopie pie cookies, filled with a rich and creamy salted caramel filling, create a perfect balance of flavors and textures. Whether enjoyed as a dessert, a snack, or a special occasion treat, these whoopie pies offer a delightful experience that will satisfy any sweet tooth.
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