These Salted Caramel Brown Sugar Whoopie Pies are a delightful twist on a classic, offering soft, chewy cookies filled with a rich, creamy caramel frosting. You’ll love creating these irresistible treats that perfectly balance sweet and salty flavors.
Key Ingredients & Substitutions:
- Brown Sugar: Essential for that deep molasses flavor in the Whoopie Pies.
- All-Purpose Flour: Provides structure. You can use a gluten-free all-purpose blend for a gluten-free option.
- Baking Soda: Helps the cookies rise and become soft.
- Buttermilk: Adds tenderness and tang. If you don’t have it, combine regular milk with a tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Salted Caramel Sauce: The star of the filling. You can use store-bought or homemade.
- Powdered Sugar: For the smooth, creamy filling.
Ingredients:
For the Whoopie Pies:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
For the Salted Caramel Filling:
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 cup salted caramel sauce, chilled
- 3-4 cups powdered sugar, sifted
- 2-3 tablespoons milk or heavy cream (as needed)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Servings: 12 Whoopie Pies
- Tools Needed: Baking sheets, parchment paper, electric mixer, piping bag (optional)
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats. This ensures your Whoopie Pies won’t stick.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside for later.
3. Cream Butter and Sugar
In a large bowl, using an electric mixer, cream together the softened butter and brown sugar until light and fluffy. This creates a good base for your Whoopie Pies.
4. Add Wet Ingredients to Creamed Mixture
Beat in the egg and vanilla extract until well combined. Gradually add the buttermilk, mixing until just incorporated.
5. Combine Wet and Dry Ingredients
Slowly add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the batter.
6. Scoop Whoopie Pie Batter
Drop rounded tablespoons of batter onto your prepared baking sheets, leaving about 2 inches between each cookie. You can also use a small ice cream scoop for uniform Whoopie Pies.
7. Bake the Whoopie Pies
Bake for 8-10 minutes, or until the edges are set and the centers spring back when lightly touched. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
8. Prepare the Salted Caramel Filling
In a large bowl, using an electric mixer, beat the softened butter until creamy. Add the vanilla extract and salt, then gradually beat in the chilled salted caramel sauce.
9. Finish the Filling
Slowly add the powdered sugar, one cup at a time, beating until smooth and thick. If the filling is too stiff, add milk or heavy cream one tablespoon at a time until it reaches a spreadable consistency.
10. Assemble the Whoopie Pies
Once the cookie halves are completely cool, spread or pipe a generous amount of filling onto the flat side of one cookie. Top with another cookie half, gently pressing them together to form a sandwich.
Variation Ideas:
- Chocolate Brown Sugar Whoopie Pies: Add 1/4 cup cocoa powder to the dry ingredients for a rich chocolate cookie.
- Pecan Whoopie Pies: Fold in 1/2 cup finely chopped pecans into the batter.
- Spiced Caramel: Add 1/2 teaspoon of ground cinnamon or nutmeg to the cookie batter.
Storage Instructions:
Store your assembled Salted Caramel Brown Sugar Whoopie Pies in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For best results, allow refrigerated Whoopie Pies to come to room temperature for about 15-20 minutes before serving. You can also freeze unfrosted Whoopie Pie cookies for up to 2 months, thawing them before filling.
Frequently Asked Questions (FAQ):
Q: Can I use dark brown sugar instead of light brown sugar?
A: Yes, you can. Dark brown sugar will give your Whoopie Pies a deeper molasses flavor.
Q: Why are my Whoopie Pies flat?
A: This usually happens if your butter was too warm, or if you overmixed the batter, which can lead to too much air.
Q: Can I make the Whoopie Pie cookies ahead of time?
A: Absolutely! You can bake the cookies up to 2 days in advance and store them in an airtight container at room temperature before filling.
Q: What if my caramel filling is too runny?
A: Add more sifted powdered sugar, one tablespoon at a time, until it thickens to your desired consistency.
Q: Can I make smaller Whoopie Pies?
A: Yes, use a smaller scoop (like a teaspoon) for mini Whoopie Pies. Adjust baking time as needed.
Q: How do I get uniform Whoopie Pies?
A: Use a cookie scoop or a piping bag with a round tip to ensure each cookie is the same size.
