Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Salted-Caramel Whoopie Pies By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 30, 2019 Print Share Share Tweet Pin Email Photo: Lennart Weibull Yield: 10 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). Ingredients Cookies 2 ½ cups unbleached all-purpose flour 2 teaspoons baking powder ¾ teaspoon kosher salt 1 teaspoon ground cinnamon ¼ teaspoon ground allspice 1 cup whole milk 1 teaspoon pure vanilla extract 5 tablespoons unsalted butter, room temperature ½ cup granulated sugar ½ cup packed light-brown sugar 1 large egg, room temperature Caramel ⅓ cup granulated sugar Pinch of kosher salt 3 tablespoons heavy cream 2 teaspoons unsalted butter Buttercream 1 ¼ cups confectioners' sugar ¼ teaspoon pure vanilla extract 7 tablespoons unsalted butter, room temperature 2 tablespoons coarse sanding sugar ¾ teaspoon pink rock salt, such as Himalayan Directions 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.) Cook's Notes Recipe reprinted from Martha Stewart’s Cookie Perfection: 100+ Recipes to Take Your Treats to the Next Level, From the Kitchens of Martha Stewart Living. Copyright © 2019 by Martha Stewart Living Omnimedia, Inc. Published by Clarkson Potter/Publishers, an imprint of Random House, a division of Penguin Random House LLC. Print