Apple Cider Whoopie Pie Cookies with Caramel
Soft, chewy cookies filled with rich caramel and spiced with warm flavors of fall, perfect for gatherings and cozy nights.
Equipment
- Mixing Bowls
- Baking Sheets
- Parchment Paper
- 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.
- 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 mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Using a cookie scoop, drop dollops of dough onto prepared baking sheets, spacing them apart.
- Bake for 12-15 minutes or until the edges are golden and centers are set. Let cool on wire racks.
- For the caramel filling, melt butter in a saucepan over medium heat. Stir in brown sugar and heavy cream, cooking until bubbling and thickened, about 3-5 minutes.
- Remove from heat and stir in vanilla extract.
- To assemble, spread caramel filling on the flat side of one cookie and top with another cookie, flat side down.
- Optionally, dust with powdered sugar before serving.
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Notes
Store whoopie pies in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week.