Print

Apple Cider Whoopie Pie Cookies with Caramel Recipe

Apple Cider Whoopie Pie Cookies with Caramel Recipe
Print Recipe

★★★★★

5.2 from 30 reviews

Delight in these Apple Cider Whoopie Pie Cookies with a luscious homemade caramel filling. Soft, spiced apple cider-infused cookies sandwich a rich, buttery caramel cream, perfect for cozy fall gatherings or indulgent treats year-round.

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

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the perfect temperature when your cookies are ready to bake.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. This ensures even distribution of the spices and rising agents.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter with the brown sugar until the mixture is light and fluffy. This step helps create a tender cookie texture.
  4. Add Eggs and Cider: Beat in the eggs one at a time, followed by the apple cider and vanilla extract, mixing well after each addition until fully combined.
  5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined to avoid overworking the dough and keeping the cookies soft.
  6. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow room for spreading.
  7. Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges start to turn a golden brown. Remove from oven and let cool completely on a wire rack.
  8. Make Caramel Filling: In a saucepan, melt the unsalted butter over medium heat. Stir in brown sugar and heavy cream, bringing the mixture to a boil. Let it boil gently for 3-5 minutes while stirring constantly to thicken. Remove from heat and stir in vanilla extract. Allow the caramel to cool slightly until it thickens but is still spreadable.
  9. Assemble: Spread a generous amount of the caramel filling onto the flat side of one cookie, then sandwich with another cookie’s flat side. Repeat with remaining cookies. Serve immediately or refrigerate to set the filling.

Notes

  • For best results, use fresh apple cider rather than concentrate for optimal flavor.
  • You can substitute apple cider with apple juice if unavailable, but adjust sweetness accordingly.
  • The caramel filling can be prepared ahead of time and stored in the refrigerator for up to a week.
  • Let cookies cool completely before assembling to prevent the caramel from melting.
  • Store assembled whoopie pies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: apple cider cookies, whoopie pies, caramel filling, fall desserts, spiced cookies, homemade caramel

Find it online: https://tastybynova.com/apple-cider-whoopie-pie-cookies-with-caramel-recipe/