New This Month

Salted-Caramel Whoopie Pies

For the filling in these cinnamon-and-allspice whoopie pies, a caramel sauce is folded into the buttercream. A hint of salt is mixed with sugar that surrounds the edges, to slightly offset the sweetness.

  • Prep:
  • Total Time:
  • Yield: Makes about 10

Source: Martha Stewart Living, December/January December/January 2015



  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon coarse salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 5 tablespoons unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 1 large egg, room temperature


  • 1/3 cup granulated sugar
  • Pinch of coarse salt
  • 3 tablespoons heavy cream
  • 2 teaspoons unsalted butter
  • 1 1/4 cups Basic Buttercream
  • 3/4 teaspoon pink rock salt, such as Himalayan
  • 2 tablespoons coarse sanding sugar


  1. Cookies: Preheat oven to 375 degrees with racks in upper and lower thirds. Line 3 baking sheets with parchment. Whisk together flour, baking powder, salt, cinnamon, and allspice in a bowl. Combine milk and vanilla in another bowl.

  2. Beat butter with sugars on high speed until smooth, about 3 minutes. Add egg; beat until pale, about 2 minutes. Reduce speed to low; add flour mixture in 2 batches, alternating with milk mixture. Beat on medium-high speed until just combined, about 10 seconds. Transfer to a pastry bag fitted with a 5/8-inch plain round tip (such as Ateco #808).

  3. Pipe 2 1/2-inch-diameter mounds onto prepared baking sheets, about 3 inches apart (no more than 8 per sheet). Bake, rotating sheets halfway through, until cookies spring back when lightly pressed in center, 12 to 14 minutes. Let cool completely on sheets on wire racks.

  4. Filling: Combine granulated sugar, salt, and 2 tablespoons water in a small saucepan over medium, 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 has a deep amber color, 8 to 10 minutes. Remove from heat.

  5. Whisk in cream (it will spatter), then butter until combined. Let cool completely, 45 minutes.

  6. Beat together buttercream and caramel sauce on medium speed, scraping down sides of bowl as necessary, until smooth, about 3 minutes.

  7. Transfer filling to a pastry bag fitted with a 5/8-inch plain round tip (such as Ateco #808). Pipe 2 tablespoons onto flat sides of half of cookies, then sandwich with remaining cookies. Refrigerate until firm, 30 minutes.

  8. Stir together rock salt and sanding sugar in a bowl. Roll edges of sandwiches in sugar-salt mixture. Cookies can be stored in an airtight container in refrigerator up to 3 days.


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