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Apple Cider Whoopie Pie Cookies with Caramel

Apple Cider Whoopie Pie Cookies with Caramel Bliss

Delight in the flavors of fall with these Apple Cider Whoopie Pie Cookies with Caramel, a perfect treat for autumn gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups all-purpose flour Substitute with gluten-free flour for gluten-free version.
  • 1 teaspoon baking soda No substitutions recommended.
  • 1 teaspoon ground cinnamon Use pumpkin pie spice for a different flavor.
  • ½ teaspoon ground nutmeg Can substitute with allspice if needed.
  • ½ teaspoon salt No substitutes.
  • ½ cup unsalted butter Can substitute with margarine for dairy-free option.
  • 1 cup brown sugar White sugar can be used but will change the taste.
  • 1 large egg Use flax eggs for a vegan alternative.
  • ½ cup apple cider Can substitute with unsweetened applesauce to reduce sugar.
  • 1 teaspoon vanilla extract Pure vanilla extract is recommended for best flavor.
For the Caramel Filling
  • ½ cup unsalted butter Use dairy-free butter for lactose-free option.
  • 1 cup brown sugar Can replace with white sugar, but flavor will differ.
  • ¼ cup heavy cream Coconut cream is a non-dairy alternative.
  • 1 teaspoon vanilla extract Essential for balance; no substitutes suggested.

Equipment

  • Mixing bowl
  • electric mixer
  • Baking sheet
  • Parchment paper or silicone mat
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Prepare a baking sheet lined with parchment paper or a silicone mat.
  2. In a large bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, beat the butter and brown sugar together until light and fluffy, about 3 to 5 minutes.
  4. Add the egg, apple cider, and vanilla to the butter mixture, and mix until smooth, about 1-2 minutes.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches apart.
  7. Bake for 12–15 minutes, or until the edges are golden and the centers are set but soft.
  8. For the caramel filling, melt the butter in a saucepan, stir in brown sugar and heavy cream, and bring to a boil for 3-5 minutes.
  9. Remove from heat, stir in vanilla, and assemble cookies by spreading caramel on one cookie and topping with another.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 250IUCalcium: 25mgIron: 0.5mg

Notes

Ensure room temperature butter for easier creaming for a fluffy texture. Don't overmix the dough and consider chilling if in a warm kitchen. Store in an airtight container for up to 1 week.

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