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Apple Cider Whoopie Pie Cookies with Caramel

Apple Cider Whoopie Pie Cookies with Caramel for a Cozy Fall Treat

Delight in these Apple Cider Whoopie Pie Cookies with Caramel, the perfect fall treat bursting with flavors of autumn.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a GF option.
  • 1 teaspoon Baking Soda Acts as a leavening agent to help cookies rise.
  • 1 teaspoon Ground Cinnamon Can be swapped with ground cloves for a spicier kick.
  • 1/2 teaspoon Ground Nutmeg Omit if unavailable.
  • 1/2 teaspoon Salt Balances sweetness, essential for flavor enhancement.
  • 1/2 cup Unsalted Butter Use margarine or coconut oil for a dairy-free option.
  • 1 cup Brown Sugar Can substitute with white sugar mixed with molasses.
  • 2 large Large Eggs Use flax eggs for a vegan alternative.
  • 1 cup Apple Cider Use store-bought or homemade cider.
  • 1 teaspoon Vanilla Extract Can substitute with almond extract.
For the Caramel Filling
  • 1/2 cup Unsalted Butter Can be replaced with vegan butter.
  • 1 cup Brown Sugar Integral to caramel flavor.
  • 1/2 cup Heavy Cream Substitute with coconut cream for a dairy-free option.
  • 1 teaspoon Vanilla Extract

Equipment

  • mixing bowl
  • Electric Mixer
  • Baking sheets
  • Parchment paper

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets lined with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, beat the butter and brown sugar until light and fluffy, about 3 to 5 minutes.
  4. Add eggs, apple cider, and vanilla extract to the butter mixture, mixing until smooth.
  5. Slowly mix dry ingredients into the wet ingredients until just combined.
  6. Drop rounded balls of dough onto prepared baking sheets, spacing about 2 inches apart.
  7. Bake for 12 to 15 minutes until edges are light golden; cool on wire racks after 5 minutes.
  8. Make the caramel filling by melting butter, stirring in brown sugar and cream, and boiling until thick.
  9. Spread caramel on one cookie, sandwich with another cookie, and repeat until all are filled.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 5IUCalcium: 2mgIron: 6mg

Notes

For best results, cream the butter and sugar until fluffy and ensure cookies are completely cool before adding caramel.

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