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Apple Cider Whoopie Pie Cookies with Caramel

Delicious Apple Cider Whoopie Pie Cookies with Caramel Delight

Indulge in Apple Cider Whoopie Pie Cookies with Caramel, a perfect autumn treat that balances warmth and sweetness.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 15 minutes
Total Time 1 hour
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1 teaspoon ground cinnamon Adds warmth to the cookies.
  • 0.5 teaspoon ground nutmeg Enhances autumn spice profile.
  • 0.5 teaspoon salt Balances sweetness.
  • 0.5 cups unsalted butter (softened) Can replace with dairy-free alternative.
  • 1 cup brown sugar Provides sweetness and caramel flavor.
  • 2 large eggs Provides moisture.
  • 1 cup apple cider Distinct apple flavor; unsweetened juice can be used.
  • 1 teaspoon vanilla extract Adds depth of flavor.
For the Caramel Filling
  • 0.5 cups unsalted butter Richness for the caramel.
  • 1 cup brown sugar Provides sweetness for the filling.
  • 0.25 cups heavy cream Can substitute with coconut cream.
  • 1 teaspoon vanilla extract Enhances caramel flavor.

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • baking sheets
  • parchment paper
  • saucepan
  • cookie scoop

Method
 

Instructions
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a large bowl, cream the butter and brown sugar until light and fluffy.
  4. Add the eggs one at a time, then mix in apple cider and vanilla.
  5. Gradually mix in the dry ingredients until just combined.
  6. Scoop rounded balls of dough onto prepared baking sheets, spacing them 2 inches apart.
  7. Bake for 12-15 minutes until edges are golden and centers are soft, then cool on wire racks.
  8. To prepare the caramel, melt butter in a saucepan, stir in brown sugar and cream, boil for 3-5 minutes.
  9. Spread caramel on the flat side of one cookie, sandwich another on top.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

Store in an airtight container for up to 3 days. Refrigerate for up to 5 days and freeze for up to 3 months.

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