Whoopie Pies with Salted Dulce de Leche

 

Before going to school, my little one told me -  : today I want you make a meat ball (Mie Bakso)soup for dinner , whoopie pies for snack (*again ???*) and I need hand nail polish too - WHAT ???

She said, every girl in her class room (she is just 1st grade) having a pretty nail polish .. OMG .. in 7 she might asking for leg shaving ? LOL - no one know what on her mind ..

Ok, since I'm still in good mood of baking I agree with her request , here is another batch of whoopie pies... wuhuuuuu ....  And Happy Weekend everyone, thank you for stopping by .  I really appreciate of your nice comments :)

Whoopie Pies with Salted Dulce de Leche
Recipe from : William Sonoma Blog

For the cookies:
6 Tbs. unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
1 large egg
1 tsp. pure vanilla extract
3/4 cup all-purpose flour
1/2 cup natural cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt

For the filling:
4 Tbs. unsalted butter, at room temperature
3/4 cup confectioners’ sugar
2 Tbs. heavy cream
1/4 to 1/2 tsp. kosher salt
1/3 cup dulce de leche (caramel condense milk)

Directions :

To make the cookies, in the bowl of a mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until combined. Add the egg and vanilla and beat until blended. Sift the flour, cocoa, baking soda and salt into the bowl and beat just until blended. Cover the bowl and refrigerate the dough until firm, about 2 hours.
Space 2 racks evenly in the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment.

With dampened hands, shape tablespoonfuls of the dough into balls. Place them firmly on the prepared pans, spacing them slightly apart and squishing them a little. You should have about 20 balls. Bake until the cookies are puffed and slightly firm, 8 to 10 minutes, rotating the pans about halfway through. Let the cookies cool on the pans for 5 minutes, then transfer to wire racks to cool completely.

While the cookies are cooling, make the filling: In the bowl of a mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar on medium-high speed until lightened. Stir in the cream and salt, to taste, on low speed, then stir in the dulce de leche until the filling is smooth.

Spread the flat side of half the cookies with a big dollop of the filling. Top each with a second cookie, placing the flat side on the filling. (You’ll probably have a bit more filling than you need, but if you’re like us, you’ll find a good use for it and will sneak spoonfuls here and there.) Refrigerate until the filling is set, at least 1 hour. Whoopie!

 

Makes 10-12 whoopie pies.