Apple Cider Whoopie Pie Cookies with Caramel
Soft and pillowy cookies with robust apple cider flavor, filled with a luscious caramel filling, perfect for fall gatherings.
Equipment
- Oven
- Mixing Bowls:
- Baking Sheets
- Saucepan
Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Unsalted Butter softened
- 1 cup Brown Sugar
- 2 large Eggs
- 1 cup Apple Cider
- 1 teaspoon Vanilla Extract
- 0.5 cup Unsalted Butter for caramel filling
- 1 cup Brown Sugar for caramel filling
- 0.25 cup Heavy Cream for caramel filling
- 1 teaspoon Vanilla Extract for caramel filling
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in apple cider and vanilla extract until combined.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Using a scoop, drop dough onto prepared baking sheets, leaving space between each.
- Bake for 12-15 minutes, until edges are golden and centers are set. Cool completely on a wire rack.
- For the caramel filling, melt butter in a saucepan over medium heat. Stir in brown sugar and heavy cream, bringing to a gentle boil.
- Cook for 3-5 minutes, allowing it to thicken. Remove from heat and stir in vanilla extract.
- Once cookies are cool, spread warm caramel filling on the flat side of one cookie and sandwich with another cookie.
- Dust with powdered sugar if desired before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store assembled whoopie pies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.