Go Back
–+ servings
Apple Cider Whoopie Pie Cookies with Caramel

Apple Cider Whoopie Pie Cookies with Caramel for Fall Bliss

Delicious Apple Cider Whoopie Pie Cookies with Caramel bring the warm flavors of fall in each bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-purpose flour Gluten-free flour blend can be used as a substitute.
  • 1 teaspoon Baking soda Acts as a leavening agent.
  • 1 teaspoon Ground cinnamon Can swap with pumpkin pie spice.
  • 1/2 teaspoon Ground nutmeg Enhances flavor profile.
  • 1 pinch Salt Balances sweetness.
  • 1/2 cup Unsalted butter Softened; dairy-free option available.
  • 1 cup Brown sugar Light or dark can be used.
  • 2 large Eggs Bind ingredients.
  • 1/2 cup Apple cider Key ingredient for flavor.
  • 1 teaspoon Vanilla extract
For the Caramel Filling
  • 1/4 cup Unsalted butter For caramel filling.
  • 1 cup Brown sugar Use light or dark as preferred.
  • 1/2 cup Heavy cream Adds creaminess to caramel.
  • 1 teaspoon Vanilla extract Enhances flavor; optional sea salt.

Equipment

  • Oven
  • Mixing bowls
  • Cookie scoop
  • Parchment paper
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and a pinch of salt.
  3. In a large mixing bowl, beat 1/2 cup of softened unsalted butter and 1 cup of brown sugar on medium speed for about 3-5 minutes.
  4. Incorporate 2 large eggs one at a time, followed by 1/2 cup of apple cider and 1 teaspoon of vanilla extract until smooth.
  5. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  6. Using a cookie scoop, drop rounded balls of dough onto the lined baking sheet, spacing about 2 inches apart.
  7. Bake the cookies for 12-15 minutes until edges are lightly golden and centers are soft.
  8. Prepare the caramel filling by melting 1/4 cup of unsalted butter, stirring in 1 cup of brown sugar and 1/2 cup of heavy cream in a saucepan.
  9. Bring to a boil and simmer for 3-5 minutes until thickened; stir in 1 teaspoon of vanilla extract.
  10. Once cookies are cooled, spread caramel on one cookie and sandwich with another.

Nutrition

Serving: 1cookieCalories: 250kcalCarbohydrates: 35gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 5IUCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate while keeping filling separate until serving.

Tried this recipe?

Let us know how it was!