Apple Cider Whoopie Pies
Delightful dessert combining soft, spiced cookies with a luscious caramel filling, embodying the flavors of autumn.
Ingredients
For the cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1 large egg
- 1 cup apple cider
- 1 teaspoon vanilla extract
For the caramel filling
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In another bowl, cream together the butter and brown sugar until light and fluffy.
- Beat in the egg, apple cider, and vanilla.
- Gradually add the dry ingredients to the wet ingredients until just combined.
- Drop spoonfuls of the batter onto the prepared baking sheet, spacing them apart.
Baking
- Bake for 10-12 minutes or until cooked through. Let cool.
Making the filling
- For the filling, melt butter in a saucepan, then stir in brown sugar and heavy cream.
- Bring to a boil and cook for 2-3 minutes.
- Remove from heat, stir in vanilla and salt. Allow to cool slightly before using.
Assembly
- Spread caramel filling between two cookies to make a whoopie pie. Enjoy!
Notes
To keep your Apple Cider Whoopie Pies fresh, store them in an airtight container at room temperature for up to three days. Refrigerate for up to a week or freeze for up to a month. Ensure that the caramel filling is not overly warm when assembling.