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Apple Cider Whoopie Pie Cookies with Caramel Filling

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Apple Cider Whoopie Pie Cookies with Caramel Filling are soft, cake-like whoopie pies filled with apple cider buttercream and gooey caramel, making them the perfect fall treat.

Ingredients

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

½ cup unsalted butter, softened

1 cup light brown sugar, packed

1 large egg, room temperature

1 teaspoon vanilla extract

1 cup apple cider (reduced to ¼ cup)

½ cup whole milk

½ cup unsalted butter, softened (for buttercream)

3 cups powdered sugar

¼ cup reduced apple cider (for buttercream)

1 teaspoon vanilla extract (for buttercream)

Pinch of salt (for buttercream)

½ cup store-bought caramel sauce (or homemade)

Pinch of flaky sea salt (optional)

Instructions

  1. Reduce the apple cider: Pour 1 cup of apple cider into a saucepan and simmer over medium heat until it reduces to ¼ cup. This should take about 10-15 minutes. Let it cool.
  2. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  3. Make the whoopie pies: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  4. In a large bowl, beat the softened butter and brown sugar together until light and fluffy.
  5. Add the egg and vanilla extract to the butter-sugar mixture and beat until combined. Gradually mix in the cooled apple cider reduction.
  6. Add the dry ingredients in thirds, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
  7. Use a cookie scoop or tablespoon to drop 2-tablespoon-sized rounds of batter onto the prepared baking sheets, leaving about 2 inches between each.
  8. Bake for 10-12 minutes, or until the cakes are firm to the touch and a toothpick inserted into the center comes out clean. Let the whoopie pie halves cool on a wire rack.
  9. Make the buttercream: In a medium bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, followed by the cooled apple cider reduction, vanilla extract, and salt. Beat until smooth and fluffy.
  10. Assemble the whoopie pies: Pair up the whoopie pie halves by size. Pipe or spoon a generous amount of apple cider buttercream onto the flat side of one whoopie pie half.
  11. Drizzle a spoonful of caramel sauce over the buttercream. If desired, sprinkle some flaky sea salt over the caramel.
  12. Top with the second half of the whoopie pie, pressing gently to create a sandwich. Repeat with the remaining pies.

Notes

For a gluten-free version, use a 1:1 gluten-free flour blend.

Adjust the spices (cinnamon, nutmeg, cloves) to your taste for a more intense flavor.

Use homemade caramel sauce for a more indulgent touch.

If you prefer a thicker buttercream, add an extra cup of powdered sugar.

Nutrition

Find it online: https://chocolatecoveredamy.com/apple-cider-whoopie-pie-cookies-with-caramel-filling/