Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup apple cider
- For the caramel filling:
- 1 cup caramel sauce (store-bought or homemade)
- 1 cup powdered sugar
- ¼ cup unsalted butter, softened
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy. Beat in the egg and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with apple cider, beginning and ending with dry ingredients. Mix until just combined.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop spoonfuls of batter onto the prepared baking sheets, spacing about 2 inches apart. Bake for 10-12 minutes until edges are golden. Cool completely on wire racks.
- For the filling, beat caramel sauce, powdered sugar, and softened butter until smooth.
- Spread or pipe caramel filling onto flat sides of cookies, then top with another cookie to form sandwiches. Refrigerate for 30 minutes to set before serving.
Notes
- Chill the cookie dough slightly before baking to prevent spreading.
- Use fresh apple cider for the best flavor.
- Adjust sweetness of caramel filling with a pinch of salt for salted caramel flavor.
- Refrigerate assembled pies for optimal filling setting.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pie
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg