Salted Caramel Whoopie Pies

Salted caramel has been the flavor of 2011 for me.  Salted caramel mochas at Starbucks, the salted caramel cupcake at James and the Giant Cupcake, and sea salt caramel candies, which I still haven’t made at home yet.  So when I wanted to do a spin on the traditional whoopie pie, I didn’t try too hard to come up with something new and creative.  I just went with my favorite flavor combination.

salted_caramel_whoopie_pies

This recipe makes little whoopie pies.  You could just as easily get 4-6 large ones out of this, but I like the smaller whoopie pies.  I subscribe to the theory of smaller cookies in general.  A large whoopie pie is a serious commitment, but a small whoopie pie is a perfectly sized treat.

salt_salted_caramel_whoopie_pies

Salted Caramel Whoopie Pies

Just a simple twist on the classic whoopie pie, with salted caramel frosting instead.  This frosting is pretty amazing, if you put it in the fridge it solidifies and comes out nearly like maple candy.  The recipes makes 10-12 small whoopie pies.

Ingredients

for the cookies:

  • 10 tbsp butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup flour
  • 1/2 cup Dutch processed cocoa
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1/4 tsp salt

for the frosting:

  • 1/3 cup brown sugar
  • 6 tbsp butter (divided 2 and 4 tbsp)
  • 1 cup confectionary sugar
  • pinch of salt
  1. Preheat the oven to 375 degrees.
  2. To make the cookie dough, cream together the butter and sugar into a smooth mixture.  Then beat in the eggs.
  3. Sift together the flour, cocoa, baking soda, baking powder and salt.
  4. Add the dry ingredients to the wet ingredients and stir until well mixed.
  5. Form the batter into small balls, about 1.5” in diameter and place these on a cookie sheet.  Gently press them down slightly to flatten.
  6. Bake for 10 minutes.
  7. Meanwhile, brown 2 tbsp of butter in a small skillet on the stove.
  8. Stir in the brown sugar and stir for 2-3 min.  The butter may never fully incorporate, and the caramel may appear to be breaking slightly.  This is fine.  Set the pan off the heat to cool slightly.
  9. In a food processor, mix together 4 tbsp butter and 1 cup of confectionary sugar to form your frosting.  Add in the caramel sauce and a pinch of salt and process until smooth.  (Note: this is a very thick frosting)
  10. Spread the frosting on the flat side of one of your cookies, and place another cookie on top to form the sandwich.  Sprinkle a little sea salt on the top of each whoopie pie if desired.
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3 Responses to Salted Caramel Whoopie Pies

  1. Pingback: Salted Chocolate Cloud Cookies (gluten-free) | Boston to Berkeley

  2. Pingback: Salted Caramel Pretzel Cookies and Whoopie Pies | Boston to Berkeley

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