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Caramel Apple Whoopie Pies

Hello there friends,

It’s that time of year again people, Fall! Loads of delightful squashes, pumpkins, and apples. I’m most excited about it being apple season, as you will see over the course of the next few week… I have several apple recipes planned to share with you, three to be exact. The first of which are these Caramel Apple Whoopie Pies! So, the cookie part has sauteed apples in it and the filling is made with Dulce de Leche and marshmallow creme. Whoa, that is a winning combination people. You are gonna LOVE these Caramel Apple Whoopie Pies.

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Frist, we start with the apples! You will need to peel and chop 1c. of apple, that’s about one apple.

http://epicsweet.com/caramel-apple-whoopie-pies/

Place the apple in a saucepan with brown sugar, cornstarch, salt, and some water, and cinnamon.

http://epicsweet.com/caramel-apple-whoopie-pies/

Bring to a boil stirring often. Boil until thickened.

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Remove from heat and stir in butter, until it is melted. Set aside to cool.

http://epicsweet.com/caramel-apple-whoopie-pies/

In a large bowl whisk together flour, baking powder, and salt. Set aside.

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In the bowl of your electric mixer beat together soft butter, sugar, and brown sugar.

http://epicsweet.com/caramel-apple-whoopie-pies/

Beat in eggs, buttermilk, and 1/2c. of the cooled sauteed apples try to get as many apple bits as possible.

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Beat in the flour mixture.

http://epicsweet.com/caramel-apple-whoopie-pies/

In a small bowl stir together white vinegar and baking soda.

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It’s going to bubble a lot!

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Add this to the dough along with vanilla. Stir well.

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Next, line a couple of pans with parchment and portion the dough onto the pans, I used a number 24 cookie scoop.

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Bake the cookies at 375F for 14 minutes or until just slightly browned. Cool on wire racks.

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Now we get to make the amazing filling! In the bowl of your electric mixer place dulce de leche, marshmallow creme, powdered sugar, vanilla, soft butter, and heavy cream.

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Beat until well combined.

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Lay half your cookie out on your countertop, spread the filling onto them, then top with the remaining half of the cookies.

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These Caramel Apple Whoopie Pies should be stored in an airtight container either in the refrigerator or the freezer. You are really going to enjoy these sandwich cookies. The apple cookies are light and appley, while the filling is dangerously sweet and addictive. Definitely, going to be a hit at your fall get-togethers!

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I would like to know what is your favorite fall flavor?

 

Caramel Apple Whoopie Pies
Author: 
 
Caramel Apple Whoopie Pies: the cookies have sauteed apples in them and the filling is made with dulce de leche and marshmallow creme!
Ingredients
  • For the Sauteed Apples:
  • 1c. apple, peeled cored and chopped
  • ½c. brown sugar
  • ½t. ground cinnamon
  • 2T. cornstarch
  • ⅛t. salt
  • ⅛c. water
  • ½T. butter
  • For the Apple Cookies:
  • 5c. flour
  • 3t. baking powder
  • 1t. salt
  • 2 stick of soft butter
  • 1c. sugar
  • 1c. brown sugar, packed
  • 4 eggs
  • ½c. buttermilk
  • ½c. sauteed apples (mostly apples, less of the sauce)
  • 2t. baking soda
  • 2t. white vinegar
  • 2t. pure vanilla extract
  • For the Caramel Filling:
  • ½c. dulce de leche
  • 7oz. marshmallow creme
  • 2c. powdered sugar
  • 1t. pure vanilla extract
  • 2 sticks soft butter
  • 1T. heavy cream
Method
  1. For the Sauteed Apples:
  2. In a small saucepan bring to a boil chopped apple, ½c. brown sugar, cornstarch, ⅛t. salt, water, and cinnamon.
  3. Boil until thickened, stirring occasionally.
  4. Remove from heat and stir in ½T. butter until it is melted. Set aside to cool.
  5. For the Apple Cookies:
  6. Preheat oven to 375F and line some sheet pans with parchment paper.
  7. In a large bowl whisk together flour, baking powder, and 1t. salt. Set aside.
  8. In the bowl of an electric mixer beat together 2 sticks soft butter, sugar, and 1c. brown sugar.
  9. Beat in eggs, buttermilk, and sauteed apples.
  10. Beat in the flour mixture.
  11. In a small bowl combine baking soda and vinegar. Add this to the dough with the vanilla.
  12. Spoon the dough onto the parchment lined baking sheets by heaping tablespoons.
  13. Bake at 375F for 14 minutes or until just bearly browned.
  14. Cool completely on wire racks.
  15. For the Caramel Filling:
  16. In the bowl of an electric mixer beat together all the filling ingredients until well combined.
  17. Lay out half of the cookies, spread them with filling, top with the remaining half of the cookies.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)

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