Name: Caramel Apple Cider Whoopie Pie Cookies: Fall Treat Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
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; ½ cup unsalted butter; 1 cup brown sugar; ¼ cup heavy cream

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

1 teaspoon vanilla extract

½ cup unsalted butter (for caramel filling)

1 cup brown sugar (for caramel filling)

¼ cup heavy cream

Instructions

Step 1: 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. Let it cool completely before using.

Step 2: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

Step 3: In a large mixing bowl, cream the softened butter and 1 cup brown sugar on medium-high speed for 3-5 minutes until light and fluffy. Reduce speed to medium and beat in the eggs one at a time until just combined. Mix in the vanilla extract.

Step 4: With the mixer on low speed, alternately add the flour mixture and the cooled apple cider reduction to the butter mixture, beginning and ending with the flour mixture. Mix until just combined without any streaks of flour. Avoid overmixing.

Step 5: Using a 1.5-tablespoon cookie scoop, drop rounded spoonfuls of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes, until the edges are lightly golden and the centers spring back when touched. Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Step 6: To prepare the caramel filling, melt ½ cup unsalted butter in a saucepan 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 cool completely at room temperature—the caramel will thicken as it cools.

Step 7: Once the cookies and caramel filling are completely cool, pair cookies by size. Spread a generous amount of caramel on the flat bottom of one cookie half, leaving a small border. Place the matching cookie half on top and press gently to spread the filling. Repeat with remaining cookies. Optionally, garnish with a sprinkle of sea salt flakes or cinnamon.

Tips & Variations

For extra spice, add a pinch of ground cloves or ginger to the dry ingredients.

Use a candy thermometer to ensure the caramel filling reaches the perfect consistency if preferred.

Swap apple cider for pear cider for a subtle flavor twist.

Chill the cookies slightly before assembling to make spreading the caramel easier.

FAQs

Can I make the apple cider reduction ahead of time?

Yes, the apple cider reduction can be prepared a day in advance and stored in the refrigerator. Bring it to room temperature before adding to the batter.

How can I tell when the cookies are done baking?

The cookies are ready when their edges are lightly golden and the centers spring back when touched gently. Avoid overbaking to keep them soft and tender.