Apple Cider Whoopie Pie Cookies with Caramel Recipe
These Apple Cider Whoopie Pie Cookies with Caramel are a delightful twist on classic whoopie pies, combining warm spices, tender cake-like cookies infused with apple cider, and a rich homemade caramel filling. Perfect for fall gatherings or anytime you crave a sweet, cozy treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 18 whoopie pie cookies (9 sandwiches)
- 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 ensure it reaches the perfect temperature for baking the cookies evenly.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined to distribute the spices and leavening evenly.
- Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and brown sugar together until the mixture becomes light, fluffy, and creamy, which helps create a tender cookie texture.
- Add Eggs and Cider: Mix in the eggs one at a time, then add the apple cider and vanilla extract, blending everything until the wet ingredients are fully incorporated and smooth.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture, folding or mixing gently until just combined to avoid overworking the batter and keep the cookies tender.
- Scoop Dough: Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them adequately to prevent sticking as they bake.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cookie edges are golden and the tops are set but still soft to the touch.
- Make Caramel Filling: While the cookies bake, in a saucepan over medium heat, melt the butter, then stir in the brown sugar and heavy cream. Bring the mixture to a boil and let it boil gently for 3-5 minutes until it thickens slightly. Remove from heat and stir in vanilla extract. Allow to cool slightly to thicken further.
- Assemble: Once cookies have cooled, spread a generous layer of the caramel filling on the flat side of one cookie and sandwich it with another to form whoopie pie cookies. Enjoy immediately or store for later.
Notes
- Use fresh apple cider for the best flavor impact; avoid processed juice concentrates.
- For softer caramel, allow the filling to cool slightly but remain spreadable before assembling.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- To make it gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend.
- Ensure butter is softened but not melted for best creaming results.
