Apple Cider Whoopie Pie Cookies with Caramel Recipe
These Apple Cider Whoopie Pie Cookies with Caramel combine soft, spiced apple cider-infused cookies sandwiched with a rich, homemade caramel filling. Perfect for fall gatherings or anytime you crave a cozy, sweet treat with a hint of spice and buttery caramel goodness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12-14 whoopie pie cookies 1x
- Category: Dessert, Snack
- Method: Baking, Saucing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup apple cider
- 1 teaspoon vanilla extract
Caramel Filling Ingredients:
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the cookies.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt to evenly distribute the spices and leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and brown sugar together using a mixer until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Cider: Beat in the two large eggs one at a time, then add the apple cider and vanilla extract, mixing until fully combined to infuse the batter with moisture and flavor.
- Combine Mixtures: Gradually add the dry ingredients into the wet ingredients, gently folding and mixing until just combined to avoid overworking the batter and keeping the cookies soft.
- Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them evenly to allow for spreading.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown. Remove from oven and let cookies cool completely on a wire rack.
- Make Caramel Filling: In a saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and heavy cream, then bring the mixture to a boil. Let it boil gently for 3 to 5 minutes, stirring occasionally, until thickened. Remove from heat and stir in the vanilla extract. Let caramel cool and thicken slightly before assembling.
- Assemble: Spread a generous layer of the caramel filling on the flat side of one cookie, then sandwich it with another cookie. Repeat with remaining cookies to create whoopie pie cookies.
Notes
- For best results, make sure butter is softened but not melted before creaming.
- Allow cookies to cool completely before assembling to prevent caramel from melting.
- The caramel filling can be refrigerated for up to 5 days in an airtight container; warm gently before use.
- Substitute apple cider with spiced apple juice for a sweeter version.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 whoopie pie cookie (cookie sandwich)
- Calories: 320 kcal
- Sugar: 23 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 55 mg
Keywords: Apple cider cookies, whoopie pie, caramel filling, fall dessert, spiced cookies, soft cookies, homemade caramel
