Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup apple cider
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- Step 2: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla extract.
- Step 3: Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Step 4: Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until edges are golden brown.
- Step 5: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Step 6: Once cooled, spread a generous amount of caramel sauce onto the flat side of one cookie and top with another cookie to create a "whoopie pie" sandwich.
Notes
- Store these delightful cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- For a warm, gooey caramel center, gently microwave a single whoopie pie for 10-15 seconds.
- Serve these apple cider whoopie pie cookies with a scoop of vanilla ice cream for an extra decadent treat.
- To prevent overmixing and tough cookies, mix the batter until just combined—a few lumps are okay!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American