Introduction

These Apple Cider Whoopie Pie Cookies with Caramel are a delightful fall treat combining soft, spiced cookies with a rich, homemade caramel filling. Perfect for cozy afternoons or festive gatherings, they bring a fresh twist to classic whoopie pies.

Two small round sandwich cookies sit on a black wire rack over a wooden board, each with three layers: the top and bottom layers are light brown dough coated in cinnamon sugar with a rough texture, the middle layer is thick, smooth, white cream, and a shiny amber syrup with a sticky texture drips slightly over the cream. The background shows a white marbled surface with a honey dipper and cinnamon sticks nearby, giving a warm and cozy feel. 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 your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt until well combined.
Step 3: In a large bowl, beat the softened butter and brown sugar together until the mixture is light and fluffy.
Step 4: Add the eggs one at a time, then mix in the apple cider and vanilla extract until the batter is smooth.
Step 5: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined—avoid overmixing.
Step 6: Use a spoon or cookie scoop to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Bake for 12-15 minutes or until the edges are golden and the centers are set. Remove from oven and let cool completely on a wire rack.
Step 8: To make the caramel filling, melt the butter in a saucepan over medium heat. Stir in the brown sugar and heavy cream, bringing the mixture to a boil. Let it boil gently for 3-5 minutes, stirring frequently to prevent burning.
Step 9: Remove the caramel from heat and stir in the vanilla extract. Allow it to cool slightly until it thickens but is still spreadable.
Step 10: Spread a generous amount of caramel on the flat side of one cookie and sandwich it with another cookie. Repeat with remaining cookies.

Tips & Variations

For a deeper caramel flavor, use dark brown sugar in the filling.
If apple cider is not available, substitute with apple juice mixed with a teaspoon of lemon juice for acidity.
Chill the cookie dough for 30 minutes before baking to help the cookies hold their shape better.
Add a pinch of ground cloves or allspice to the dry ingredients for extra warmth.
To make the caramel firmer, let the filling cool completely before assembling whoopie pies.

Storage

Store the assembled whoopie pie cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Bring to room temperature before serving or warm slightly in the microwave to soften the caramel. The cookies can also be frozen unassembled; thaw and add filling before serving.

How to Serve

Two layered sandwich cookies are shown on a black wire rack over a wooden board. Each cookie has a sugar and cinnamon-coated top and bottom layer, light brown with a crumbly texture. Between the cookie layers is a thick swirl of smooth white cream and a drizzle of amber-colored honey that glistens and hangs slightly over the edges. In the foreground next to the rack are cinnamon sticks and a wooden honey dipper on a soft gray cloth. The background is a white marbled texture with soft lighting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought caramel instead of making it?

Yes, store-bought caramel can be used as a convenient alternative. Just make sure it is spreadable and not too thick or runny to get the best sandwich texture.

What if I don’t have apple cider on hand?

You can replace apple cider with apple juice mixed with a little lemon juice or white vinegar to mimic the tartness. This will maintain the flavor balance in the cookies.

Apple Cider Whoopie Pie Cookies with Caramel Recipe

Print Recipe

★★★★★

4.7 from 138 reviews

Delight in these Apple Cider Whoopie Pie Cookies filled with a rich, homemade caramel filling. Featuring warm spices like cinnamon and nutmeg combined with the fruity tang of apple cider, these soft, sandwich-style cookies are perfect for cozy autumn gatherings or as a sweet treat any time of year.

Author: Tara
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 prepare for baking the cookies.
Prepare Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined to ensure the spices and leavening agent are well distributed.
Cream Butter and Sugar: In a separate large bowl, beat the softened unsalted butter and brown sugar together using an electric mixer or by hand until the mixture becomes fluffy and light in texture, which helps to create a tender cookie.
Add Eggs and Cider: Mix in the eggs, apple cider, and vanilla extract into the creamed mixture, blending until the mixture is smooth and uniform.
Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies soft and tender.
Scoop Dough: Drop rounded balls of the dough onto a baking sheet lined with parchment paper or a silicone baking mat, spacing them appropriately to allow for spreading.
Bake: Bake the cookies in the preheated oven for 12 to 15 minutes or until the edges turn golden, indicating they are cooked through but still soft inside.
Make Caramel Filling: While the cookies bake, melt the butter for the filling in a saucepan over medium heat. Stir in the brown sugar and heavy cream, bring the mixture to a boil and let it cook for 3 to 5 minutes until thickened. Remove from heat and stir in the vanilla extract.
Assemble: Once cookies have cooled completely, spread a generous amount of caramel filling on the bottom side of one cookie, then sandwich with another cookie on top to create delicious whoopie pies.

Notes

Ensure the cookies are completely cool before assembling to prevent the caramel filling from melting.
If you prefer, the apple cider can be reduced by simmering to intensify the flavor before adding to the batter.
Store assembled whoopie pies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
For a festive touch, sprinkle a tiny pinch of sea salt on the caramel layer before sandwiching the cookies.

Keywords: Apple cider cookies, whoopie pies, caramel filling, spiced cookies, fall dessert, soft cookies, sandwich cookies