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Apple Cider Whoopie Pie Cookies with Caramel

Apple Cider Whoopie Pie Cookies with Caramel Delight

Delightful Apple Cider Whoopie Pie Cookies with Caramel that capture fall flavors in a soft treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Consider using whole wheat flour for a nuttier flavor.
  • 1 teaspoon Baking Soda Ensure it's fresh for best results.
  • 2 teaspoons Ground Cinnamon Can substitute with pumpkin pie spice.
  • 1 teaspoon Ground Nutmeg Feel free to omit if it's not on hand.
  • 1/2 teaspoon Salt Sea salt can be used for a different flavor punch.
  • 1/2 cup Unsalted Butter Add richness and flavor; for dairy-free, use coconut oil.
  • 1 cup Brown Sugar Light brown can be substituted for dark brown.
  • 2 large Eggs For a vegan option, flax eggs work nicely.
  • 1 cup Apple Cider Store-bought or homemade works great.
  • 1 teaspoon Vanilla Extract Almond extract can be used alternatively.
For the Caramel Filling
  • 1/2 cup Unsalted Butter Brings richness to the filling.
  • 1 cup Brown Sugar Essential for that gooey goodness!
  • 1/4 cup Heavy Cream Coconut cream can be swapped for a dairy-free option.
  • 1 teaspoon Vanilla Extract Enhances the caramel flavor beautifully.

Equipment

  • electric mixer
  • Medium mixing bowl
  • Large Mixing Bowl
  • cookie scoop
  • baking sheets
  • Parchment Paper
  • Small Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
  3. In a large bowl, beat the softened butter and brown sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, then mix in apple cider and vanilla extract until smooth.
  5. Gradually add dry mixture to wet ingredients, stirring gently until just combined.
  6. Scoop rounded balls of dough onto the lined baking sheets, leaving space between each.
  7. Bake for 12-15 minutes until edges are golden; cool slightly before transferring to a wire rack.
  8. Melt butter in a saucepan, stir in brown sugar and heavy cream, boil until thickened, then add vanilla.
  9. Spread caramel on one cookie, top with another to form a sandwich. Enjoy!

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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