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5
from 1 vote
Caramel Corn Whoopie Pies
This whoopie pie recipe featuring fresh sweet corn and caramel comes from Cuisine at Home
Prep Time
20
minutes
mins
Cook Time
12
minutes
mins
Total Time
32
minutes
mins
Course:
Dessert
Cuisine:
American
Servings:
12
servings
Calories:
246
kcal
Author:
Dan from Platter Talk
Cost:
Under $10
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
Warning: Do not eat hot caramel! (Speaking from experience!)
Nutrition
Calories:
246
kcal
|
Carbohydrates:
56
g
|
Protein:
3
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Cholesterol:
15
mg
|
Sodium:
66
mg
|
Potassium:
104
mg
|
Fiber:
1
g
|
Sugar:
38
g
|
Vitamin A:
64
IU
|
Vitamin C:
1
mg
|
Calcium:
28
mg
|
Iron:
1
mg