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Apple Cider Whoopie Pie

Cozy Apple Cider Whoopie Pie Cookies with Caramel Bliss

Delight in these Apple Cider Whoopie Pie cookies, a cozy dessert that captures the essence of autumn with rich flavors and a homemade caramel filling.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 12 cookies
Course: Desserts
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 gluten-free option.
  • 1 teaspoon baking soda Acts as a leavening agent.
  • 1 teaspoon ground cinnamon Try pumpkin pie spice for a twist.
  • 1/2 teaspoon ground nutmeg Can be replaced with extra cinnamon or omitted.
  • 1/2 teaspoon salt Essential for all baking recipes.
  • 1/2 cup unsalted butter Swap with margarine or plant-based butter for dairy-free.
  • 1 cup brown sugar Granulated sugar can be used but will alter the taste.
  • 2 large eggs Flax eggs are a great vegan alternative.
  • 1 cup apple cider Apple juice can be used in a pinch.
  • 1 teaspoon vanilla extract Almond extract is a delightful swap.
For the Caramel Filling
  • 1/4 cup unsalted butter Margarine can serve as a substitute.
  • 1 cup brown sugar Granulated sugar won't be as rich.
  • 1/2 cup heavy cream Coconut cream is a fantastic dairy-free replacement.
  • 1 teaspoon vanilla extract Maple syrup could add a unique twist.

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • Cookie scoop
  • parchment paper
  • saucepan

Method
 

Step-by-Step Instructions for Apple Cider Whoopie Pie
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
  3. In a large mixing bowl, cream the softened unsalted butter and brown sugar together until light and fluffy, about 3-5 minutes.
  4. Add in the eggs, apple cider, and vanilla extract to the butter and sugar mixture. Beat on medium speed until thoroughly combined, about 1-2 minutes.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
  6. Using a cookie scoop or two tablespoons, drop rounded balls of dough onto the lined baking sheets, spacing them about 2 inches apart.
  7. Bake for 12-15 minutes or until the edges are golden brown and centers appear set but soft.
  8. In a saucepan, melt the unsalted butter for the caramel filling over medium heat. Stir in brown sugar and heavy cream, bringing to a gentle boil.
  9. Allow the caramel filling to boil for 3-5 minutes, stirring constantly, until thickened. Mix in the vanilla extract before removing from heat.
  10. Spread caramel filling on the flat side of one cookie, topping it with another cookie to form a sandwich.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 250IUCalcium: 30mgIron: 1mg

Notes

For the best results, use room temperature butter and avoid overmixing the cookie dough.

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