Apple Cider Whoopie Pie Cookies with Caramel Recipe
Delight in these Apple Cider Whoopie Pie Cookies with a luscious homemade caramel filling. Soft, spiced cookies infused with apple cider sandwich a rich, creamy caramel, perfect for fall gatherings or any time you crave a cozy treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 degrees Fahrenheit (175 degrees Celsius) to ensure it’s ready when your dough is mixed.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until thoroughly combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the brown sugar using a mixer until the mixture is light and fluffy, about 3-5 minutes.
- Add Eggs and Cider: Mix in the eggs, one at a time, then pour in the apple cider and vanilla extract, blending until well incorporated.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the batter comes together. Avoid overmixing to keep cookies tender.
- Scoop Dough: Drop rounded tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 15 minutes or until the edges are golden and a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Make Caramel Filling: In a saucepan over medium heat, melt the unsalted butter. Stir in the brown sugar and heavy cream, bringing the mixture to a gentle boil. Let it boil for 5 minutes, stirring frequently to prevent burning. Remove from heat and stir in the vanilla extract. Allow the caramel to cool until slightly thickened but still spreadable.
- Assemble: Spread a generous amount of the caramel filling on the flat side of one cookie. Top it with another cookie to create a sandwich. Repeat until all cookies are paired.
Notes
- Make sure the butter is softened to room temperature for easier creaming with sugar.
- Allow cookies to cool fully before assembling to prevent melting the caramel.
- For a firmer caramel, let it cool longer before spreading; for a softer filling, use immediately.
- Store assembled whoopie pies in an airtight container for up to 3 days.
- You can substitute apple cider with apple juice in a pinch, though the flavor may be lighter.
