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Apple Cider Whoopie Pie Cookies with Caramel

Delicious Apple Cider Whoopie Pie Cookies with Gooey Caramel

Enjoy these Apple Cider Whoopie Pie Cookies with Caramel, a delightful autumn treat that blends sweet apple cider and warm spices.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Swap for gluten-free flour mix if needed.
  • 1 tsp Baking Soda Acts as a leavening agent to help cookies rise.
  • 1 tsp Ground Cinnamon Adds warmth and spice.
  • 1/2 tsp Ground Nutmeg Enhances autumn flavors.
  • 1/2 tsp Salt Balances sweetness.
  • 1/2 cup Unsalted Butter Creates tender texture; use vegan butter for dairy-free.
  • 1 cup Brown Sugar Adds moisture and depth.
  • 2 large Eggs Binds ingredients and aids in rising.
  • 1 cup Apple Cider Infuses cookies with flavor; substitute with apple juice if needed.
  • 1 tsp Vanilla Extract Enhances overall flavor.
For the Caramel Filling
  • 1/2 cup Unsalted Butter Provides rich, creamy texture.
  • 1 cup Brown Sugar Adds sweetness.
  • 1/4 cup Heavy Cream Adds richness; coconut cream for non-dairy.
  • 1 tsp Vanilla Extract Complements caramel flavor.

Equipment

  • oven
  • Mixing bowls
  • Baking sheets
  • Parchment paper
  • Electric mixer
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt until smooth.
  3. In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy, about 3-5 minutes.
  4. Add eggs one at a time, mixing well after each. Then add apple cider and vanilla extract, blending until smooth.
  5. Gradually mix the dry ingredients into the wet mixture until just combined. Avoid overmixing.
  6. Drop rounded balls of dough onto prepared baking sheets, spaced about 2 inches apart.
  7. Bake the cookies for 12-15 minutes, until golden brown around the edges. Allow to cool.
  8. In a saucepan, melt butter for the caramel filling, then stir in brown sugar and heavy cream, bringing to a gentle boil for 3-5 minutes.
  9. Remove from heat, stir in vanilla extract and allow to cool slightly before assembling.
  10. Spread caramel filling on one cookie and top with another to create a sandwich. Enjoy!

Nutrition

Serving: 1cookieCalories: 220kcalCarbohydrates: 30gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Ensure butter is softened but not melted for best texture. Check cookies closely while baking, as they firm up while cooling.

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