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Apple Cider Whoopie Pie Cookies with Caramel

Decadent Apple Cider Whoopie Pie Cookies with Caramel Bliss

A delightful treat featuring soft, spiced cookies filled with rich caramel, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups all-purpose flour Essential for the structure of these cookies.
  • 1 teaspoon baking soda Helps the cookies rise for that perfect texture.
  • 1 teaspoon ground cinnamon Adds warmth and a comforting spice flavor.
  • ½ teaspoon ground nutmeg A subtle hint of nutty sweetness elevates the flavor profile.
  • ¼ teaspoon salt Balances the sweetness and enhances overall flavor.
  • ½ cup unsalted butter, softened Creates a rich, tender cookie base.
  • 1 cup brown sugar Provides moisture and a deeper sweetness.
  • 2 large eggs Binds the ingredients and contributes to the cookies’ richness.
  • 1 cup apple cider Infuses a delightful fruity flavor into the cookies.
  • 1 teaspoon vanilla extract Enhances the overall flavor, making each bite memorable.
For the Caramel Filling
  • ½ cup unsalted butter Richness and creaminess come from this key ingredient.
  • 1 cup brown sugar Brings a rich, deep sweetness to the caramel filling.
  • ¼ cup heavy cream Adds a smooth and luscious texture to the caramel.
  • 1 teaspoon vanilla extract Complements the caramel's flavor beautifully.

Equipment

  • Mixing Bowl
  • Whisk
  • Baking Sheet
  • Parchment Paper
  • Saucepan
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  3. Cream the softened butter with brown sugar until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs one at a time, then add apple cider and vanilla extract.
  5. Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
  6. Drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.
  7. Bake for 12-15 minutes, or until the edges are lightly golden. Let cool for a few minutes.
  8. Melt the butter for the caramel filling, stir in brown sugar and heavy cream. Bring to a gentle boil.
  9. Once thickened, remove from heat and stir in vanilla extract. Let cool slightly.
  10. Spread caramel filling on the flat side of one cookie and top with another cookie.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

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

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