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Apple Cider Whoopie Pie Cookies – Easy Caramel Filled Recipe

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Soft, pillowy apple cider cookies sandwiched with a gooey caramel filling, these whoopie pies capture the cozy flavors of autumn in every bite. Perfect for potlucks, holiday gatherings, or a comforting treat any time of year.

Ingredients

Scale
  • 1 cup apple cider
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional)
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • For the Caramel Filling:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/4 cup heavy cream
  • 1/2 tsp salt
  • 1 cup powdered sugar (sifted, if lumpy)
  • 1/2 tsp vanilla extract

Instructions

  1. Pour 1 cup apple cider into a medium saucepan. Simmer over medium heat until reduced to about 1/4 cup, stirring occasionally (about 15-20 minutes). Let cool.
  2. Line a baking sheet with parchment paper or a silicone baking mat. Preheat oven to 350°F.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
  4. In another bowl, beat softened butter, granulated sugar, and brown sugar until fluffy (2-3 minutes).
  5. Beat in egg and vanilla extract until just combined.
  6. Pour in the cooled, reduced apple cider and mix until well blended.
  7. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  8. Using a cookie scoop or spoons, portion dough into 2-inch rounds (about 1.5 tbsp each) onto the prepared baking sheet, spaced 2 inches apart.
  9. Bake at 350°F for 10-12 minutes, until edges are set and tops spring back lightly to the touch.
  10. Let cookies rest on the baking sheet for 5 minutes, then transfer to a cooling rack. Cool completely before filling.
  11. For the caramel filling: In a small saucepan, melt butter over medium heat. Stir in brown sugar and cook for 1 minute. Add heavy cream and salt. Simmer for 2-3 minutes, stirring constantly, until thickened. Remove from heat and cool to room temperature.
  12. Beat the cooled caramel with powdered sugar and vanilla extract until smooth and fluffy.
  13. Spread about 1 tbsp caramel filling onto the flat side of half the cookies. Top each with a second cookie, pressing gently to seal.

Notes

Reduce the apple cider fully for best flavor and texture. Chill dough for 30 minutes if cookies spread too much. Caramel filling can be made ahead and chilled if too runny. For gluten-free or dairy-free adaptations, substitute flour and butter as needed. Cookies freeze well for up to 2 months.

Nutrition

Keywords: apple cider cookies, whoopie pies, caramel filling, autumn dessert, fall baking, easy cookies, holiday treats

Find it online: https://bitematrix.com/apple-cider-whoopie-pie-cookies-easy-caramel-filled-recipe/