Apple 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
Scale
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
