Caramel Apple Cider Whoopie Pie Cookies: Fall Treat! Recipe
These Caramel Apple Cider Whoopie Pie Cookies are the perfect fall treat, combining soft, spiced apple cider-infused cookies with a luscious homemade salted caramel filling. The cookies are tender and lightly spiced with cinnamon and nutmeg, while the rich caramel adds a sweet and creamy contrast, making them an irresistible seasonal delight.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: Approximately 24 whoopie pie cookies (12 assembled pies) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup apple cider (for reduction)
- 1 teaspoon vanilla extract
Salted Caramel Filling
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream
Instructions
- Prepare Apple Cider Reduction: Pour 1 cup apple cider into a small saucepan. Bring to a gentle boil, then reduce heat to medium-low and simmer, uncovered, for 15-20 minutes until the liquid reduces to approximately ½ cup. Cool completely before use.
- Prepare Cookie Dry Ingredients: Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and ¼ teaspoon salt until fully combined. Set aside.
- Prepare Cookie Wet Ingredients: In a large mixing bowl, cream the softened unsalted butter and 1 cup brown sugar on medium-high speed for 3-5 minutes until light and fluffy. Reduce speed to medium, beat in the 2 large eggs until just combined, then mix in 1 teaspoon pure vanilla extract.
- Combine Cookie Batter: With the mixer on low speed, alternately add the dry ingredients mixture and the cooled ½ cup apple cider reduction to the butter mixture, beginning and ending with the dry ingredients. Mix only until just combined and no streaks of flour remain, avoiding overmixing.
- Bake Cookies: Using a 1.5-tablespoon cookie scoop, drop rounded spoonfuls of batter onto the prepared baking sheets, spacing about 2 inches apart. Bake for 9-11 minutes, or until edges are lightly golden and centers spring back when touched. Avoid overbaking. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare Salted Caramel Filling: In a saucepan, melt ½ cup unsalted butter over medium heat. Stir in 1 cup brown sugar and ¼ cup heavy cream. Bring to a gentle simmer, stirring constantly, and cook for 5-7 minutes until slightly thickened. Remove from heat and let cool completely at room temperature; the caramel will thicken further as it cools.
- Assemble Whoopie Pies: Once both cookies and caramel filling are completely cooled, pair up cookies by size. Spread a generous amount of caramel filling onto the flat bottom of one cookie half, leaving a small border. Gently place the second matching cookie half on top, pressing down lightly until the filling spreads to the edges. Repeat for all remaining cookies. Optionally, garnish with additional sea salt flakes or a dusting of ground cinnamon.
- Storage: Store assembled whoopie pies in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. Best enjoyed at room temperature.
Notes
- Be careful not to overmix the cookie batter as it can result in tough cookies.
- The apple cider reduction intensifies the flavor, so allow it to cool completely before mixing.
- Ensure the caramel filling is fully cooled before assembling to prevent melting the cookies.
- Adding a sprinkle of sea salt on the caramel filling enhances the flavor contrast.
- For best texture, bring refrigerated whoopie pies to room temperature before serving.
- These cookies can be frozen assembled for up to one month; thaw before serving.
Keywords: caramel apple cider, whoopie pie, fall cookies, autumn dessert, spiced cookies, caramel filling, seasonal treat
