Caramel Corn Whoopie Pies
on Sep 03, 2013, Updated Jan 01, 2021
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Summer is nearing it’s end. Well, I hope not for a while but September is upon us. Nonetheless, there are still some stunningly beautiful summer days ahead for the year – for this I feel certain. It is an almost overwhelming time for things that grow in the field to be “done,” or, “ready.” That being said, I’m always up for a challenge, and for this post I looked a couple of ears of peaches and cream sweet corn right in the kernels and said, “Let’s have at it!”
I started to make these whoopie pies at point A of one day, and finished them at point B of the next. I had no intention of not finishing them on the day I started making them, but that is just the point of being at the cottage. Other than the absolute necessities, intentions are optional and indeed discouraged. On Friday, the kids were fed, they were supervised while swimming, there was an ongoing mediation of squirt gun fights and cap gun showdowns, whoopie pies were started, and the entire family went to the county fair.
The cookie dough rested comfortably, sealed and tucked away in the refrigerator while on Friday evening the kids got all of their money’s worth from the midway wristbands, while we made our way through the livestock and poultry barns, and while all eight of us passed out at night’s end from sheer exhaustion. On Saturday, we had caramel corn whoopie pies. They were worth the wait.
Caramel Corn Whoopie Pies
Ingredients
- for the cookies
- 2 ears sweet corn, such a Peaches & Cream variety, cooked and cut off cob
- 1/2 cup buttermilk
- 1 stick, 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- for the filling
- 1 stick, 1/2 cup unsalted butter, softened
- 2 tablespoons purchased caramel topping
- 2 cups powdered sugar
Instructions
- for the cookies
- Preheat oven to 350 degrees F.
- Line baking sheet with parchment paper.
- Puree corn and buttermrilk in a food processor.
- Press puree through a mesh sleeve or food mill to yield one cup liquid; discard solids.
- Cream 1 stick butter and sugars in a bowl with mixer until fluffy.
- Beat in egg and vanilla.
- Sift flour, salt, baking powder, and baking soda.
- Alternately add flour mixture and corn liquid to creamed mixture, mixing after each addition.
- Chill dough until firm, about 1 hour.
- Scoop dough onto baking sheets with a #60 scoop (about 1 tablespoon)
- Bake cookies until set, about 12 minutes.
- Transfer to rack to cool.
- for the filling
- Beat 1 stick butter and caramel with a mixer until smooth.
- Mix in powdered sugar until fluffy and smooth.
- to assemble whoopie pies
- Pipe filling onto half the cookies.
- Sandwich with remaining cookies
- Just before serving, dust top of whoopie pies with powdered sugar.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What a cool and unusual recipe….LOVE it!
These look like a great way to wrap up summer. I feel like I can taste the flavors just reading about it!
Ummm… caramel corn whoopie pies? These are kind of genius. Love the flavor combination! This time of year is great, right? I’m ready for summer to be done though. Bring on fall!
Heather,
Thanks for the comments, and yup – it won’t be long now before the frost is on the pumpkin! Have a great weekend!
I’ve never been inspired to make a chocolate Whoopie Pie but I’m thinking this would be a totally different story. Sounds SO good!
Barb,
I’ve never made a chocolate whoopie pie either, but they do sound good! Thanks for the comment!
These look insanely good! Who doesn’t love caramel? YUM! Great recipe Dan!
Thank you Anne, they were great!!