Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1/2 cup apple cider
- 1 teaspoon vanilla extract
- For the caramel filling: 1 cup caramel sauce, 1/2 cup cream cheese, softened
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in the egg, apple cider, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden. Let cool on the sheets for 5 minutes, then transfer to a wire rack.
- For the filling: In a bowl, mix the caramel sauce and cream cheese until smooth.
- Once cookies are completely cool, spread the filling on the flat side of half the cookies and top with the remaining cookies.
Notes
Ensure the cookies are fully cooled before adding the filling to prevent it from melting. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 3g