Caramel Corn Whoopie Pies
Summer means it's time for fresh sweet corn. Combining super-sweet corn with a soft whoopie pie sandwiched with caramel cream is a creative way to use a typically savory vegetable in a dessert.
FOR THE COOKIES, PURÉE:
FOR THE FILLING, BEAT:
Test Kitchen Tip
Peaches & Cream is a bicolor corn variety with two sweet flavors in each bite. Use other sugar-enhanced varieties to maintain the cookie’s sweetness.
Preheat oven to 350°. Line baking sheets with parchment paper.
For the cookies, purée corn and buttermilk in a food processor. Press purée through a mesh sieve to yield 1 cup liquid; discard solids.
Cream 1 stick butter, granulated sugar, and brown sugar in a bowl with a mixer on medium speed until fluffy. Beat in egg and vanilla.
Sift together 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 Tbsp.). Bake cookies until set, about 10 minutes; transfer to a rack and let 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 pies, pipe filling onto half the cookies and sandwich with remaining cookies. Just before serving, dust tops of whoopie pies with powdered sugar.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 6g 30%
Cholesterol 34mg 11%
Sodium 119mg 4%
Carbs 37g 12%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.