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Apple Cider Whoopie Pie Cookies with Caramel

Decadent Apple Cider Whoopie Pie Cookies with Caramel Bliss

Delightful Apple Cider Whoopie Pie Cookies filled with gooey caramel, perfect for autumn gatherings.
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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: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour A gluten-free flour blend can be a great alternative.
  • 1 teaspoon baking soda No substitutions are recommended.
  • 1 teaspoon ground cinnamon Can be substituted with mixed spice or allspice.
  • 1/2 teaspoon ground nutmeg Omit or reduce cinnamon as a substitute if preferred.
  • 1/4 teaspoon salt No substitutions recommended.
  • 1/2 cup unsalted butter (softened) Margarine or coconut oil are suitable substitutes.
  • 1 cup brown sugar White sugar can replace it, but flavor will be less complex.
  • 2 large eggs Can be substituted with egg replacers if needed.
  • 1 cup apple cider Use fresh apple juice if cider isn’t available.
  • 1 teaspoon vanilla extract Can be swapped with maple syrup for a unique twist.
For the Caramel Filling
  • 1/2 cup unsalted butter Salted butter can provide additional flavor.
  • 1 cup brown sugar Same substitutions as for cookie ingredients.
  • 1/2 cup heavy cream Evaporated milk can be a lighter alternative.
  • 1 teaspoon vanilla extract Substitutions remain the same as above.

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Baking sheets
  • parchment paper
  • saucepan
  • cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
  3. Beat softened unsalted butter and brown sugar until light and fluffy, about 3 to 5 minutes.
  4. Add eggs, apple cider, and vanilla extract to the butter-sugar mixture and blend until smooth.
  5. Gradually mix the dry ingredients into the wet mixture until just incorporated.
  6. Drop rounded balls of dough onto the prepared baking sheet, spaced about 2 inches apart.
  7. Bake for 12 to 15 minutes until edges are golden brown. Allow to cool on the baking sheet.
  8. Melt unsalted butter in a saucepan, then add brown sugar and heavy cream. Bring to a boil and simmer until thickened.
  9. Spread caramel filling on the flat side of one cookie, then top with another cookie to form a whoopie pie.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 250IUCalcium: 30mgIron: 1mg

Notes

Ensure butter is softened to room temperature. Don't overmix the ingredients. Cool cookies completely before filling.

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