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Original video by @carolinagelen — all credit to the creator.

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Caramel Apple Cider Whoopie Pies

Soft, spiced apple cookies rolled in cinnamon sugar and sandwiched around tangy cream cheese filling with a pool of apple cider caramel in the center. A showstopping baking project for the first cool days of fall.

⏱ 10 min16 cookies (8 whoopie pies)Americanwhoopie piescaramelapple ciderfall bakingcookies

Ingredients

Cookies (makes 16)

  • 1 stickunsalted butter · softened
  • 1/2 cup 1 tablespoondark brown sugar · 125g
  • 1/4 cupsugar · 50g
  • 3 tablespoonssour cream · 50g
  • 5 tablespoonsapplesauce · 75g
  • 1large egg
  • 1/2 teaspoonsalt
  • 1/2 teaspoonground ginger
  • 1 teaspooncinnamon
  • 2 teaspoonsvanilla extract
  • 1/2 teaspoonbaking soda
  • 1 teaspoonbaking powder
  • 1 3/4 cupsall-purpose flour · 245g

Topping

  • 1 tablespoonunsalted butter · 15g, melted
  • 1/4 cupsugar · 50g, mixed with 1/4 teaspoon cinnamon
  • 1/4 teaspooncinnamon

Filling

  • 2 cupssugar · 400g
  • 1/2 cupapple cider · 120g
  • 1 tablespoonapple cider vinegar · 13g
  • 2 tablespoonsbutter · 30g
  • 3/4 cup plus 1 tablespoonsour cream · 210g, heated in the microwave for 2 to 3 minutes until hot
  • 1/2 teaspoonsalt
  • 12 ozcream cheese
  • 1/2 cuppowdered sugar · 52g

Steps

  1. 1

    Heat the oven to 375°F.

  2. 2

    In a stand mixer with the paddle attachment, mix the butter and sugars for 3 minutes until fluffy.

  3. 3

    Add the sour cream, applesauce, egg, salt, ginger, cinnamon and vanilla, and stir to combine. Expect the mixture to curdle.

  4. 4

    In a small bowl, whisk together the baking soda, baking powder and flour.

  5. 5

    Add the dry ingredients to the stand mixer and mix until there are no dry flour spots and everything is combined.

  6. 6

    With a 1-oz ice cream scoop, scoop the batter onto a nonstick sheet pan, leaving 2 inches between each scoop. Gently flatten the tops.

  7. 7

    Bake for 9 to 10 minutes. Repeat with the remaining batter.

  8. 8

    Lightly brush each cookie with the melted butter, then dip in the cinnamon sugar mixture to coat and set aside.

  9. 9

    For the filling, add the sugar, cider and vinegar to a large saucepan over medium-high heat and cover with a lid. Cook without stirring, shaking the pan occasionally, until the caramel reaches a deep amber color, adjusting the heat as needed.

  10. 10

    Add the hot sour cream, butter and salt, and stir vigorously to combine. Cool to room temperature.

  11. 11

    In a stand mixer with the paddle attachment, combine the cream cheese, powdered sugar and 1/2 cup of the room-temperature caramel sauce. Mix until combined and smooth.

  12. 12

    Pipe the cream cheese filling onto the flat side of a cookie, leaving a dent in the middle. Fill the dent with caramel sauce, top with another cookie and press to sandwich. Repeat with the remaining cookies.

Creator's notes

Expect the cookie batter to curdle after adding the sour cream and applesauce — that's normal. Cook the caramel without stirring, shaking the pan occasionally, and heat the sour cream before adding it so the caramel doesn't seize.

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