Delicious Apple Cider Whoopie Pie Cookies to Fall in Love With

These Apple Cider Whoopie Pie Cookies are delightful, cake-like treats filled with rich caramel, embodying the essence of fall in every bite.

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Prep Time 30

Cook Time 15

Cooling Time 10

Total Time 55

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Batter

2 cups All-Purpose Flour Provides structure; substitute with a gluten-free blend if desired.
1 teaspoon Baking Soda Essential for texture and helps cookies rise; no substitutes.
1 teaspoon Ground Cinnamon Adds warm, spicy flavor typical of fall.
0.5 teaspoon Ground Nutmeg Complements the cinnamon; can be omitted for a milder flavor.
0.5 teaspoon Salt Enhances sweetness; always include for balanced flavor.
0.5 cups Unsalted Butter Imparts richness and moisture; soften before creaming.
1 cups Brown Sugar Provides moisture and a deep caramel flavor.
2 large Eggs Binds ingredients and adds moisture.
1 cups Apple Cider Infuses cookies with fruity flavor; can substitute with apple juice.
1 teaspoon Vanilla Extract Enhances overall flavor; prioritize pure vanilla for the best results.

For the Caramel Filling

0.25 cups Unsalted Butter Critical for making rich caramel.
1 cups Brown Sugar Creates that delicious caramel flavor.
0.25 cups Heavy Cream Adds richness to the caramel filling.

Equipment

mixing bowl
Electric mixer
Baking sheets
Parchment paper
Saucepan
Cookie scoop

Method

Step-by-Step Instructions for Apple Cider Whoopie Pie Cookies

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, and salt.
In a large mixing bowl, beat together softened unsalted butter and brown sugar for about 3-5 minutes until light and fluffy.
Add in the eggs, apple cider, and vanilla extract, mixing until the batter is smooth.
Gradually fold the dry mixture into the wet ingredients until just combined.
Drop rounded balls of dough onto the baking sheets, spaced 2 inches apart.
Bake for 12-15 minutes until golden brown on the edges and slightly soft in the center.
For the caramel filling, melt butter in a saucepan, stir in brown sugar and heavy cream, and boil for 3-5 minutes.
Once cookies are cooled, spread caramel filling between two cookies to assemble.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 15mgIron: 1mg

Notes

Allow cookies to cool completely before adding the caramel filling to prevent melting.

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