Apple Cider Whoopie Pie Cookies with Caramel
These Apple Cider Whoopie Pie Cookies with Caramel are soft, spiced, and filled with luscious caramel—a perfect cozy fall treat you’ll want to bake again and again!
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Baking Sheets
- Parchment paper or silicone baking mats
- Cooling rack
- Small bowl and whisk
Ingredients
- 2 cups all-purpose flour – the base of your soft, chewy cookies
- 1 teaspoon baking powder – for gentle lift
- 1 teaspoon baking soda – helps with browning and texture
- 1 teaspoon ground cinnamon – adds warm, spicy notes
- 0.5 teaspoon ground nutmeg – complements the cinnamon perfectly
- 0.5 teaspoon salt – balances the sweetness
- 0.5 cup unsalted butter softened – for richness and tenderness
- 1 cup brown sugar packed – adds moisture and deep sweetness
- 1 large egg – binds everything together
- 1 teaspoon vanilla extract – enhances flavor complexity
- 0.5 cup apple cider – infuses the batter with fruity, tangy moisture
- 0.5 cup caramel sauce – for the luscious filling
- 1 cup powdered sugar – to sweeten and thicken the caramel filling
- 1 tablespoon milk – adjusts the filling’s consistency
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats to ensure your whoopie pie cookies don’t stick and bake evenly.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. This evenly distributes the leavening agents and spices to create a balanced flavor and texture.
- In a large bowl, use an electric mixer to cream the softened unsalted butter and brown sugar until light and fluffy, about 3-4 minutes. This process helps incorporate air for a tender crumb.
- Beat in the large egg and vanilla extract until fully combined. These ingredients add moisture and richness to the batter.
- Add the flour mixture in three parts, alternating with the apple cider, beginning and ending with the flour. Mix gently after each addition until just combined. Overmixing can cause tough cookies, so be careful to stop once the batter is smooth and uniform.
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the tops spring back when lightly pressed.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack. Cooling completely is essential before assembling whoopie pies to prevent the filling from melting.
- In a small bowl, whisk together the caramel sauce, powdered sugar, and milk until smooth and spreadable. Adjust with more milk or powdered sugar as needed to achieve a creamy but thick consistency perfect for sandwiching.
- Pair cookies of similar size. Spread about a tablespoon of the caramel filling onto the flat side of one cookie, then gently sandwich with its match. Press just enough to spread the filling to the edges without squeezing it out.
- Your Apple Cider Whoopie Pie Cookies with Caramel are best enjoyed fresh but can be stored for later indulgence.
Notes
- Make sure the butter is softened, not melted, to achieve the right cookie texture.
- Cool cookies completely before filling to prevent the caramel from melting and oozing out.
- Store assembled cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.