Apple Cider Whoopie Pie Cookies with Caramel Recipe
Introduction
These Apple Cider Whoopie Pie Cookies are a delightful twist on the classic treat, featuring warm spices and a rich caramel filling. Perfect for cozy fall afternoons or anytime you crave a sweet, comforting snack.
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
- For the Caramel Filling:
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined.
- Step 3: In a separate bowl, beat the softened butter and brown sugar until the mixture is light and fluffy.
- Step 4: Add the eggs, apple cider, and vanilla extract to the butter mixture, mixing until fully incorporated.
- Step 5: Gradually fold the dry ingredients into the wet ingredients, stirring just until combined.
- Step 6: Drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them evenly.
- Step 7: Bake the cookies for 12 to 15 minutes, or until the edges turn golden brown. Allow them to cool completely.
- Step 8: To make the caramel filling, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, and bring the mixture to a boil. Let it boil gently for 3 to 5 minutes, stirring constantly, then remove from heat and stir in the vanilla extract.
- Step 9: Once the cookies have cooled, spread a generous amount of caramel filling on one cookie and sandwich it with another. Repeat until all cookies are paired.
Tips & Variations
- For a softer filling, cool the caramel to room temperature before assembling the whoopie pies.
- You can substitute maple syrup for the apple cider for a different but equally delicious flavor.
- Sprinkle a pinch of sea salt on the caramel filling for a salted caramel twist.
- Make mini versions of these cookies for bite-sized treats perfect for parties.
Storage
Store the assembled whoopie pie cookies in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for the best texture. You can also freeze the cookies (without filling) for up to 2 months; thaw and fill when ready to enjoy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular milk instead of heavy cream for the caramel filling?
Heavy cream is preferred for its fat content, which helps create a smooth caramel. Using regular milk may result in a thinner, less rich filling.
What type of apple cider works best in the cookies?
Use fresh, unsweetened apple cider to ensure the best flavor and consistency in the cookie dough. Avoid apple juice or sweetened cider, as they can alter the taste and texture.
PrintApple Cider Whoopie Pie Cookies with Caramel Recipe
Delight in these Apple Cider Whoopie Pie Cookies filled with a luscious homemade caramel cream. Soft, spiced cookies infused with apple cider sandwich a rich and creamy caramel filling, perfect for fall gatherings or a cozy treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 18–24 whoopie pie cookies 1x
- 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°F (175°C) to prepare 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 until evenly combined.
- 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 eggs one at a time, then add the apple cider and vanilla extract. Mix until all wet ingredients are thoroughly incorporated.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Scoop Dough: Using a spoon or cookie scoop, 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 and the centers are set. Remove from oven and allow cookies to 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. Bring to a boil and let it boil gently for 3 to 5 minutes, stirring frequently until thickened. Remove from heat and stir in vanilla extract. Allow the caramel to cool slightly until it thickens but is still spreadable.
- Assemble: Spread a generous amount of the caramel filling onto the flat side of one cookie, then sandwich it with another cookie, pressing together gently to create the whoopie pie.
Notes
- For best results, use fresh apple cider for a bright, crisp apple flavor.
- Make sure the cookies are completely cool before assembling to prevent caramel filling from melting.
- The caramel filling can be refrigerated for up to a week; warm slightly before spreading if it hardens.
- You can substitute butternut squash or pumpkin puree for apple cider in a pinch, but reduce liquid slightly.
- This recipe yields approximately 18 to 24 whoopie pie cookies depending on size.
Keywords: apple cider cookies, whoopie pies, caramel filling, fall desserts, spiced cookies, homemade caramel
