Description
Delight in these Caramel Apple Cider Whoopie Pie Cookies, a perfect fall treat combining tender spiced cookies with a luscious homemade salted caramel filling infused with apple cider reduction. These delightful sandwich cookies capture the essence of autumn flavors and offer a chewy, buttery bite with a sweet and creamy surprise inside.
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 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 all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and ¼ teaspoon salt until combined. Set aside.
- Prepare Cookie Wet Ingredients: In a large mixing bowl, cream 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 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. Do not overmix.
- Bake Cookies: Using a 1.5-tablespoon cookie scoop, drop rounded spoonfuls of batter onto the prepared baking sheets, leaving about 2 inches between each. Bake for 9-11 minutes, or until edges are lightly golden and centers spring back. Do not overbake. 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; it 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
- Make sure the apple cider reduction is completely cooled before mixing it into the batter to prevent altering the butter’s texture.
- Do not overmix the cookie batter to keep cookies tender and soft.
- Watch closely while baking as cookies can go from perfectly baked to overdone quickly.
- The caramel filling will thicken more as it cools—ensure it is cool before assembling the whoopie pies to prevent the filling from running.
- For an extra fall touch, sprinkle sea salt or a dusting of cinnamon on the assembled cookies before serving.
- Store at room temperature for best texture but refrigeration will prolong shelf life.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: caramel, apple cider, whoopie pie, fall dessert, cookies, autumn treats, spiced cookies, salted caramel
