Irresistible Apple Cider Whoopie Pie Cookies with Caramel
Enjoy these Apple Cider Whoopie Pie Cookies with Caramel, a delightful blend of soft cookies and gooey caramel for a perfect fall treat.
Equipment
- Mixing bowl
- Electric mixer
- Baking sheet
- Cookie scoop
- Saucepan
Ingredients
For the Cookies
- 2 cups all-purpose flour the base of your cookies, creating a soft, cake-like texture.
- 1 teaspoon baking soda this adds that much-needed lift, ensuring your whoopie pies are nice and fluffy.
- 1 teaspoon ground cinnamon brings a warm, comforting flavor that embodies the spirit of autumn.
- 0.5 teaspoon ground nutmeg complements the cinnamon and enhances the overall spiciness of the cookies.
- 0.25 teaspoon salt balances the sweetness, making every bite just right.
- 0.5 cup unsalted butter adds richness and ensures a tender crumb.
- 1 cup brown sugar lends a deep sweetness and moisture to your cookies.
- 2 large eggs acts as a binder and helps with rising.
- 1 cup apple cider the star ingredient, infusing the cookies with that cozy apple flavor!
- 1 teaspoon vanilla extract adds a lovely depth of flavor to the mix.
For the Caramel Filling
- 0.5 cup unsalted butter this creates a creamy texture for the luxurious caramel.
- 1 cup brown sugar gives the caramel its rich sweetness and deep color.
- 0.25 cup heavy cream helps achieve that silky, smooth consistency in your filling.
- 1 teaspoon vanilla extract enhances the overall flavor of the caramel, making it irresistible!
Instructions
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Gather all your ingredients.
- In a large mixing bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, beat softened butter with brown sugar until fluffy, about 3-4 minutes.
- Add eggs one at a time, mix in apple cider and vanilla extract until combined.
- Gradually add dry ingredients to wet ingredients, stirring gently until just combined.
- Drop rounded balls of dough onto a lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes until edges are lightly golden and centers appear set.
- In a saucepan, melt unsalted butter, stir in brown sugar and heavy cream, bring to a gentle boil.
- Remove from heat, stir in vanilla extract for caramel filling.
- Spread caramel filling on the flat side of one cookie, sandwich with another cookie.
Notes
Store cookies in an airtight container for up to 3 days at room temperature. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Nutrition
Serving: 1cookieCalories: 220kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 15gVitamin A: 5IUCalcium: 2mgIron: 4mg
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