Salted Caramel Whoopie Pies Recipes

SALTED CARAMEL WHOOPIE PIES

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.

SALTED-CARAMEL WHOOPIE PIES

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

Steps:

• 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.
• 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.
• 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.
• 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.