Description
Whip up these delightful apple cider whoopie pie cookies with caramel for a sweet seasonal treat that brings fall right to your kitchen table. Sandwiched with creamy caramel filling, these tender cookies pack a delicious punch of apple-spiced comfort that your friends and family will absolutely adore.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 cup apple cider
- 2 large eggs
- ½ cup unsalted butter
Supporting Ingredients:
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Caramel Filling:
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Warm your oven to 350°F and line two baking sheets with parchment paper for easy cookie removal.
- Sift 2 cups of flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon salt into a medium bowl.
- Cream ½ cup softened butter with 1 cup brown sugar in a large mixer until the mixture looks light and fluffy.
- Crack 2 large eggs into the butter mixture, then pour in 1 cup apple cider and 1 teaspoon vanilla extract. Mix until smooth.
- Gradually fold your dry ingredients into the wet mixture, stirring carefully to prevent overmixing.
- Use a tablespoon to drop rounded dough portions onto prepared baking sheets, spacing them 2 inches apart.
- Slide sheets into the 350°F oven and bake for 13-15 minutes until edges turn golden brown and centers look set.
- For caramel, melt ½ cup butter in a saucepan over medium heat, then stir in 1 cup brown sugar and ¼ cup heavy cream.
- Simmer your caramel mixture for 4 minutes, stirring constantly until it thickens and becomes glossy.
- Remove caramel from heat, stir in 1 teaspoon vanilla, and let cool for 10 minutes until slightly thickened.
- Spread 1 tablespoon caramel on the flat side of one cookie, then gently press a second cookie on top to create a sandwich.
- Allow your whoopie pies to cool completely so the caramel sets perfectly between the cookies.
Notes
- Always use room temperature butter and eggs to ensure smooth, even mixing of the batter.
- Chill the dough for 30 minutes before baking to prevent spreading and create a more uniform cookie shape.
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
- When making the caramel filling, watch carefully to prevent burning and stir constantly for a smooth, creamy texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 237 kcal
- Sugar: 23 g
- Sodium: 101 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 1.2 g
- Protein: 3 g
- Cholesterol: 46 mg