Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ¾ cup apple cider (preferably fresh)
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the salted caramel filling:
- ½ cup granulated sugar
- 2 tablespoons unsalted butter
- ¼ cup heavy cream
- ½ teaspoon sea salt
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, cream together softened butter and brown sugar. Add egg and vanilla, mixing well.
- Gradually add the apple cider, alternating with dry ingredients, stirring until smooth.
- Drop spoonfuls of batter onto prepared baking sheets, spaced 2 inches apart.
- Bake for 12-15 minutes until edges are golden and a toothpick comes out clean.
- Remove from oven and cool completely.
- For caramel, melt granulated sugar over medium heat, stirring until deep amber. Add butter, then cream, whisking until smooth.
- Cool slightly and stir in sea salt before using as filling.
- Spread caramel on the flat side of a cookie, top with another cookie, and chill for an hour before serving.
Notes
- Keep whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Wrap each pie for freezing and feel free to thaw before serving for optimal texture.
- For a vegan version, use coconut cream instead of heavy cream.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 250 Kcal
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg