Ingredients
Equipment
Method
Step‑by‑Step Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
- Beat the softened unsalted butter and brown sugar until light and fluffy.
- Incorporate the large eggs, apple cider, and vanilla extract into the butter-sugar mixture and blend until smooth.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop rounded balls of dough onto the lined baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes until the edges are golden brown. Cool on the sheet for 5 minutes.
- Melt butter and mix with brown sugar and heavy cream over medium heat to make the caramel filling.
- Spread caramel filling on the flat side of one cookie and top with another cookie to assemble.
Nutrition
Notes
Store assembled cookies in an airtight container in the fridge for up to 3 days. For best results, enjoy within a few days.