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Apple Cider Whoopie Pie Cookies with Caramel Recipe

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These Apple Cider Whoopie Pie Cookies with Caramel combine soft spiced cookies infused with tangy apple cider and a rich, homemade caramel filling. Perfectly balanced with warm cinnamon and nutmeg flavors, these delightful treats make an irresistible autumn dessert or snack.

Ingredients

Units Scale

Cookie Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup apple cider
  • 1 teaspoon vanilla extract

Caramel Filling Ingredients:

  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined. This ensures even distribution of seasoning and leavening agents.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and brown sugar together using an electric mixer or a whisk until the mixture becomes light and fluffy, creating a smooth base for the cookie dough.
  4. Add Eggs and Cider: Beat in the eggs, then gradually mix in the apple cider and vanilla extract, blending thoroughly to combine all wet ingredients evenly.
  5. Combine Mixtures: Gradually add the dry ingredients mixture to the wet ingredients. Mix gently until just combined to avoid overworking the dough, which can toughen the cookies.
  6. Scoop Dough: Using a spoon or cookie scoop, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them adequately to allow for spreading during baking.
  7. Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes until the edges of the cookies turn golden brown, indicating they are fully cooked.
  8. Make Caramel Filling: While the cookies bake, melt the ½ cup of unsalted butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, bringing the mixture to a boil. Allow it to boil for 3 to 5 minutes while stirring continuously to thicken the caramel, then remove from heat and stir in the vanilla extract.
  9. Assemble: Once the cookies have cooled, spread a generous layer of caramel filling on the flat side of one cookie and sandwich it with another cookie. Repeat with remaining cookies to create whoopie pie style treats.

Notes

  • Allow cookies to cool completely before assembling to prevent caramel from melting and sliding off.
  • For a firmer caramel, let the filling cool slightly before spreading.
  • Store assembled whoopie pies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.
  • For extra flavor, sprinkle a pinch of sea salt on the caramel filling before sandwiching.
  • Apple cider can be reduced by simmering to intensify flavor before using if desired.

Find it online: https://queenrecipe.com/apple-cider-whoopie-pie-cookies-with-caramel-recipe/