Apple Cider Whoopie Pie Cookies with Caramel Recipe
Introduction
These Apple Cider Whoopie Pie Cookies with Caramel combine soft, spiced cookies with a rich, buttery caramel filling. They bring the warmth of fall flavors into a delightful treat perfect for sharing or savoring alone.
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
- ½ cup unsalted butter (for caramel filling)
- 1 cup brown sugar (for caramel filling)
- ¼ cup heavy cream
- 1 teaspoon vanilla extract (for caramel filling)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined.
- Step 3: In a separate large bowl, beat the softened butter and brown sugar together until light and fluffy.
- Step 4: Add the eggs, apple cider, and vanilla extract to the butter mixture. Mix until fully combined.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined—do not overmix.
- Step 6: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 7: Bake for 12-15 minutes or until the edges start to turn golden brown. Remove and let cool completely on a wire rack.
- Step 8: To make the caramel filling, melt ½ cup unsalted butter in a saucepan over medium heat. Stir in 1 cup brown sugar and ¼ cup heavy cream. Bring to a boil and let simmer for 3-5 minutes, stirring frequently, then remove from heat and stir in 1 teaspoon vanilla extract. Allow to cool slightly until thickened.
- Step 9: Spread a layer of the caramel filling on the flat side of one cookie and sandwich it with another cookie. Repeat with remaining cookies and caramel.
Tips & Variations
- Use fresh apple cider for a vibrant flavor; if unavailable, substitute with unsweetened apple juice mixed with a teaspoon of apple cider vinegar.
- For extra spice, add a pinch of ground cloves or ginger to the dry ingredients.
- If you prefer a softer caramel, reduce the simmering time slightly and watch carefully to avoid burning.
Storage
Store assembled cookies in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week but bring to room temperature before serving. The caramel filling may firm up when chilled. For the best texture, let refrigerated cookies sit out for 20 minutes before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free baking blend of equal measure. Ensure the blend contains xanthan gum or add it separately to help maintain the texture.
Can I prepare the caramel filling ahead of time?
Absolutely. You can make the caramel filling a day in advance and store it in the refrigerator. Rewarm gently before using to soften it for easy spreading.
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Apple Cider Whoopie Pie Cookies with Caramel Recipe
- Total Time: 35 minutes
- Yield: Approximately 12 whoopie pie cookies (6 sandwich cookies) 1x
Description
These Apple Cider Whoopie Pie Cookies with Caramel combine the warm spices of autumn with a tender cookie and a rich, creamy caramel filling. Perfect for seasonal gatherings or a cozy treat, these cookies offer a delightful balance of soft texture and sweet spice.
Ingredients
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
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
- Cream Butter and Sugar: Using a mixer, beat the softened unsalted butter and brown sugar together until the mixture is fluffy and light.
- Add Eggs and Cider: Mix in the eggs one at a time, followed by the apple cider and vanilla extract, blending until the batter is smooth and uniform.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently just until incorporated to avoid overworking the dough.
- Scoop Dough: Using a spoon or cookie scoop, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them evenly.
- Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies turn golden brown.
- Make Caramel Filling: In a saucepan, melt the butter over medium heat. Stir in the brown sugar and heavy cream, bringing the mixture to a boil. Let it simmer for 3-5 minutes until thickened, then remove from heat and stir in the vanilla extract.
- Assemble: Once the cookies have cooled, spread a generous amount of the caramel filling on the bottom of one cookie and top it with another, creating a sandwich.
Notes
- For best results, ensure butter is softened to room temperature before creaming.
- Use fresh apple cider for the most authentic flavor; avoid apple juice which is more concentrated and sweeter.
- The caramel filling can be cooled and refrigerated; warm slightly before spreading if it thickens too much.
- Store assembled whoopie pies in an airtight container for up to 3 days or freeze for longer storage.
- To enhance texture, chilling the cookie dough for 30 minutes before baking can be helpful but is optional.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: apple cider cookies, whoopie pie, caramel filling, fall desserts, spiced cookies, autumn treats
