Apple Cider Whoopie Pie Cookies with Caramel
Warm, spiced cookies filled with a luscious layer of caramel that perfectly capture the essence of fall.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup apple cider
Filling
- 1 cup caramel sauce
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Slowly mix in the apple cider until the batter is smooth.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Drop spoonfuls of batter onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes until the edges are golden brown and the centers look slightly underbaked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Assembly
- Once the cookies are cool, spread 1 tablespoon of caramel sauce between two cookies to create a sandwich.
Notes
For variations, consider adding nuts, trying different spices, or using flavored caramel sauces. Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for a week.