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Apple Cider Whoopie Pie Cookies with Caramel Recipe

Apple Cider Whoopie Pie Cookies with Caramel Recipe
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★★★★★

5.2 from 17 reviews

These Apple Cider Whoopie Pie Cookies with Caramel combine the warm spices of fall with a rich, homemade caramel filling sandwiched between soft, tender cookies. Perfect for cozy gatherings or as a delightful seasonal treat, this recipe marries the flavors of cinnamon, nutmeg, and apple cider in a uniquely satisfying way.

Ingredients

Scale

Cookie Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup brown sugar
  • 2 large eggs
  • 1 cup apple cider
  • 1 teaspoon vanilla extract

Caramel Filling Ingredients:

  • ½ cup unsalted butter
  • 1 cup brown sugar
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the optimal temperature for baking these soft cookies.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. This ensures even distribution of the leavening agents and spices.
  3. Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and brown sugar together until the mixture is fluffy and light in texture, which helps create tender cookies.
  4. Add Eggs and Cider: Mix in the eggs one at a time, followed by the apple cider and vanilla extract. Combine well to create a smooth wet mixture.
  5. Combine Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing which can make cookies tough.
  6. Scoop Dough: Using a cookie scoop or spoon, drop rounded balls of dough onto a baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart.
  7. Bake: Bake the cookies in the preheated oven for 12-15 minutes until the edges are golden and the centers are set but still soft. Remove and let cool on a wire rack.
  8. Make Caramel Filling: In a small saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, then bring the mixture to a boil for 3-5 minutes until thickened. Remove from heat and stir in the vanilla extract. Let cool slightly to thicken further.
  9. Assemble: Spread a generous layer of the warm caramel filling onto the bottom of one cookie, then sandwich with another cookie on top. Repeat until all cookies are paired.

Notes

  • Ensure the butter is softened but not melted for the creaming step to work properly.
  • Do not overbake; cookies will firm up as they cool and should remain soft inside.
  • The caramel filling should be thick but spreadable; allow it to cool slightly before assembling to avoid melting the cookies.
  • Store assembled whoopie pies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • For a spicier kick, consider adding a pinch of ground cloves or ginger to the dry ingredients.
  • Apple cider can be concentrated by simmering to intensify flavor if desired.

Nutrition

Keywords: apple cider cookies, whoopie pies, caramel filling, fall desserts, spiced cookies, homemade whoopie pies

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