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.)
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Mpho Seroba
[email protected]I can't wait to try these whoopie pies. They sound like the perfect treat.
sami mira
[email protected]These whoopie pies are on my must-bake list. They look so good!
nasrullah tareen
[email protected]I love salted caramel, so I know I'll love these whoopie pies.
Elizabeth Wyatt
[email protected]These whoopie pies sound delicious. I'm definitely going to add them to my to-bake list.
RKG SAIF
[email protected]I'm going to make these whoopie pies for my next party. I'm sure they'll be a hit!
cj syd
[email protected]These whoopie pies look amazing! I can't wait to try them.
Raja Cicky
[email protected]I'm not sure what I did wrong, but my whoopie pies turned out dry and crumbly. The filling was also too runny.
Ezriela Fennell
[email protected]These whoopie pies are so decadent and delicious. I can't stop eating them!
Randolph Wilkinson
[email protected]I love the salted caramel filling in these whoopie pies. It's the perfect balance of sweet and salty.
Kelsie Comerford
[email protected]These whoopie pies were easy to make and turned out great! I'm definitely going to make them again.
Adora Mysticor
[email protected]I'm not a big fan of whoopie pies, but these salted caramel ones were really good. The cookies were soft and chewy, and the filling was creamy and flavorful.
Gael Ella
[email protected]These whoopie pies are so cute and delicious! I love the combination of chocolate and salted caramel.
MD Shipon Sarker
[email protected]I made these whoopie pies for a party and they were a huge success! Everyone loved them. I will definitely be making them again.
Siska Smit
[email protected]These whoopie pies were a little too sweet for my taste, but they were still good. The cookies were moist and the filling was creamy.
Elizabeth Martinez
[email protected]The salted caramel filling is what makes these whoopie pies special. It's the perfect balance of sweet and salty, and it pairs perfectly with the chocolate cookies.
Ahmed 213
[email protected]These whoopie pies were easy to make and turned out great! The cookies were chewy and the filling was rich and creamy. I will definitely be making these again.
Kiana Kitsune
[email protected]I love whoopie pies, and these salted caramel ones are my new favorite! The filling is so creamy and flavorful, and the cookies are the perfect texture.
Orionyt214
[email protected]These whoopie pies were a hit! The salted caramel filling was the perfect balance of sweet and salty, and the chocolate cookies were rich and moist. I will definitely be making these again.