Introduction

These Apple Cider Whoopie Pie Cookies bring together soft, spiced cookies filled with rich, homemade caramel. Perfect for fall gatherings or anytime you crave a cozy, sweet treat with a twist.

Two sandwich-like desserts are shown on a black wire rack on a wooden board, with a white marbled texture surface below. Each dessert has three layers: the top and bottom layers are brown sugar and cinnamon-coated soft buns with a grainy texture. The middle layer has thick swirls of smooth creamy white filling, topped with a glossy amber honey or syrup dripped over it. The background is blurred with warm tones, including cinnamon sticks and a honey dipper in the foreground. photo taken with an iphone --ar 4:5 --v 7

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
1 teaspoon vanilla extract (for caramel filling)

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
Step 3: In a separate bowl, beat the softened butter and brown sugar until the mixture is light and fluffy.
Step 4: Add the eggs, apple cider, and vanilla extract to the butter mixture and mix until combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Step 6: Drop rounded balls of dough onto a lined baking sheet, spacing them evenly.
Step 7: Bake for 12 to 15 minutes, or until the edges are golden and the cookies are set.
Step 8: While the cookies bake, prepare the caramel filling: melt the ½ cup of unsalted butter in a saucepan over medium heat.
Step 9: Stir in the 1 cup brown sugar and heavy cream, then bring the mixture to a boil. Let it boil gently for 3 to 5 minutes, stirring frequently.
Step 10: Remove from heat and stir in the teaspoon of vanilla extract. Allow the caramel to cool slightly until thickened but still spreadable.
Step 11: Once the cookies are cool, spread the caramel filling on the flat side of one cookie, then sandwich it with another cookie.

Tips & Variations

For softer cookies, slightly underbake by a minute or two and allow them to finish setting on the baking sheet before transferring.
Substitute apple cider with apple juice for a milder flavor.
Add chopped nuts like pecans or walnuts to the caramel filling for extra texture and flavor.
Use store-bought caramel sauce for a quicker filling option if short on time.

Storage

Store assembled whoopie pies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. Let refrigerated pies come to room temperature before serving for the best texture. Unassembled cookies and caramel can be stored separately in the fridge for up to one week.

How to Serve

Two small sandwich-like treats sit on a black wire rack placed on a wooden board over a white marbled surface. Each has two spongy, sugar and cinnamon-coated round buns with a rough texture, enclosing a thick layer of smooth, white, swirled cream in the middle. Above the cream, there is a sticky, shiny golden-brown honey drizzle that slightly oozes out, adding gloss and contrast. In the foreground, two cinnamon sticks and a honey dipper lay on a light gray cloth, with blurred honey jars and a bowl softly fading into the background. The warm, cozy lighting highlights the textures and colors beautifully. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these whoopie pies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for the best results. Texture may vary slightly.

What is the best way to reheat these whoopie pies?

Warm them gently in the microwave for 10-15 seconds to soften the caramel and refresh the cookies. Avoid overheating to prevent melting or sogginess.

Apple Cider Whoopie Pie Cookies with Caramel Recipe

Print Recipe

★★★★★

4.7 from 212 reviews

Delight in the warm, cozy flavors of Apple Cider Whoopie Pie Cookies with a rich homemade caramel filling. These soft, spiced cookies are infused with apple cider and perfectly complemented by a luscious caramel sandwich, making them an irresistible treat for fall or any time you crave a comforting dessert.

Author: zara
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: About 24 cookies (12 whoopie 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
1 teaspoon vanilla extract

Caramel Filling Ingredients:

½ cup unsalted butter
1 cup brown sugar
¼ cup heavy cream
1 teaspoon vanilla extract

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies.
Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.
Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and brown sugar together using a mixer until the mixture is fluffy and light, about 2-3 minutes.
Add Eggs and Cider: Beat in the eggs one at a time, then add the apple cider and vanilla extract. Mix until everything is fully incorporated.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing, which can toughen the cookies.
Scoop Dough: Using a spoon or cookie scoop, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them evenly to allow for spreading.
Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown. Remove from the oven and allow to cool completely on a wire rack.
Make Caramel Filling: In a saucepan, melt the unsalted butter over medium heat. Stir in the brown sugar and heavy cream, allowing the mixture to come to a boil. Let it boil gently for 3-5 minutes, stirring frequently to prevent burning. Remove from heat and stir in the vanilla extract. Let the caramel cool slightly to thicken.
Assemble Cookies: Spread a generous amount of the caramel filling onto the flat side of one cookie, then sandwich it with another cookie pressing gently to spread the caramel evenly without squeezing it out.

Notes

Ensure cookies are completely cooled before assembling to prevent the caramel from melting.
For a thicker caramel, simmer a little longer but watch closely to avoid burning.
Store assembled whoopie pies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Feel free to substitute apple cider with concentrated apple juice for more intense apple flavor.
For extra texture, sprinkle a pinch of flaky sea salt on the caramel before sandwiching the cookies.

Keywords: apple cider cookies, whoopie pies, caramel filling, fall dessert, spiced cookies, homemade caramel, apple dessert