There’s something magical about the flavors of fall—crisp apples, warm spices, and the comforting aroma of baked treats filling the kitchen. These Caramel Apple Cider Cookies embody all of that coziness in one delightful bite.
Imagine biting into a soft, chewy cookie infused with apple cider, brown sugar, and cinnamon. The surprise? A gooey caramel center that melts perfectly into each bite. These cookies taste just like a caramel apple but in a warm, comforting cookie form. They’re perfect for cozy afternoons, fall gatherings, or just because you want to treat yourself to something special.
Whether you enjoy them with a cup of tea, a mug of hot apple cider, or a pumpkin spice latte, these cookies are guaranteed to bring the flavors of autumn right to your kitchen.
Why You’ll Love This Recipe
- Full of fall flavors: Apple cider, cinnamon, and caramel combine to create the ultimate seasonal treat.
- Soft and chewy texture: These cookies have the perfect balance of chewiness and warmth.
- Easy to make: No fancy techniques required—just mix, roll, bake, and enjoy!
- Great for sharing: Perfect for fall parties, holiday gatherings, or gifting to friends and family.
Ingredients You’ll Need
For the Cookies
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- ½ cup apple cider (reduced for a stronger flavor)
- 1 teaspoon vanilla extract
For the Caramel Filling
- 20 soft caramel candies
- 2 tablespoons heavy cream
For Rolling
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
How to Make Caramel Apple Cider Cookies
Step 1: Reduce the Apple Cider
For a stronger apple flavor, pour the apple cider into a small saucepan and simmer over medium heat until it reduces to about ¼ cup. This step intensifies the flavor and makes sure it really shines through in the cookies. Let it cool before adding it to the dough.
Step 2: Make the Cookie Dough
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This ensures the dry ingredients are evenly distributed.
In a separate large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. This step is crucial for soft cookies!
Next, mix in the eggs, vanilla extract, and the reduced apple cider until well combined. Slowly add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix, as this can make the cookies tough.
Step 3: Prepare the Caramel Filling
In a microwave-safe bowl, heat the soft caramel candies and heavy cream in 15-second intervals, stirring each time until smooth. This will be the gooey center of your cookies! Let it cool slightly so it thickens a bit.
Step 4: Shape and Fill the Cookies
Scoop about 1 ½ tablespoons of cookie dough and roll it into a ball. Press your thumb into the center to create a small indent, then spoon a little caramel into the center. Gently pinch the dough closed, rolling it back into a smooth ball.
Roll each ball in the cinnamon-sugar mixture for extra flavor and a beautiful finish.
Step 5: Bake to Perfection
Place the cookie dough balls on a lined baking sheet, spacing them about 2 inches apart. Bake in a 350°F (175°C) oven for 10-12 minutes, or until the edges are set and slightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows the caramel to set while keeping the cookies soft.
Helpful Tips
- Reduce the apple cider properly: Simmer it until it’s thick and concentrated for the best flavor.
- Don’t overbake: The cookies will continue to set as they cool, so take them out when they look slightly underdone.
- Seal the caramel well: Make sure to pinch the dough securely around the caramel to prevent leaks.
- Use soft caramels: Hard caramels won’t melt as smoothly. If your caramel thickens too much, reheat it slightly.
- Chill the dough if needed: If your dough feels too soft to handle, pop it in the fridge for 20 minutes before shaping the cookies.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- Apple Cider Reduction: Reducing the apple cider intensifies the flavor, making these cookies taste even more like fall. If you skip this step, the apple taste may be much milder.
- Dough Consistency: If the dough is too sticky to work with, chill it for 20–30 minutes before rolling and stuffing with caramel. This makes shaping much easier.
- Caramel Filling Alternatives: If you don’t have soft caramel candies, you can use caramel sauce (thickened with a little cornstarch) or caramel baking chips instead.
- Preventing Caramel Leaks: Be sure to fully enclose the caramel within the dough. If some caramel does leak out, don’t worry! It will still taste amazing.
- Baking Tip: If you prefer thicker cookies, chill the shaped dough balls for 15 minutes before baking. This prevents them from spreading too much.
- Reheating: If your cookies cool and you want that warm, gooey caramel center again, microwave them for 5-10 seconds before enjoying.
- Flavor Boost: For an extra apple kick, add ½ teaspoon of apple pie spice to the dough.
Storage Instructions
Room Temperature
Store cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to prevent sticking.
Refrigeration
For longer storage, keep them in the fridge for up to a week. Let them come to room temperature before serving for the best texture.
Freezing
- Unbaked dough: Freeze the cookie dough balls (without rolling them in sugar) on a baking sheet. Once frozen, transfer them to a freezer-safe bag and store for up to 3 months. When ready to bake, let them thaw slightly, then roll in cinnamon sugar and bake as directed.
- Baked cookies: Freeze in an airtight container with parchment paper between layers. Thaw at room temperature when ready to enjoy.
Frequently Asked Questions
Can I use store-bought apple cider?
Yes! Just make sure it’s not apple juice—you want real apple cider for the best flavor.
What if my caramel leaks out?
If you notice caramel leaking, try sealing the dough better or chilling the dough before baking. You can also use caramel baking chips as an alternative to stuffing the cookies.
Can I make these cookies ahead of time?
Yes! You can prepare the dough and keep it refrigerated for up to 24 hours before baking.
Do I have to reduce the apple cider?
Reducing it makes the flavor more concentrated, but if you’re in a rush, you can use regular apple cider—just know the flavor will be a little milder.
Related Recipes
If you love these Caramel Apple Cider Cookies, try these other cozy fall treats:
- Levain Bakery-Style Rocky Road Cookies
- Peanut Butter Cup Cookies
- Peanut Butter Cup Cookies
- Strawberry Cheesecake Cookies
Conclusion
These Caramel Apple Cider Cookies bring all the best flavors of fall into one irresistible treat. The chewy texture, warm cinnamon sugar coating, and gooey caramel center make them a must-bake for the season. Whether you’re making them for a fall gathering or just because you love a good cookie, they’re sure to become a new favorite.
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Caramel Apple Cider Cookies
Description
There’s something magical about the flavors of fall—crisp apples, warm spices, and the comforting aroma of baked treats filling the kitchen. These Caramel Apple Cider Cookies embody all of that coziness in one delightful bite.
Imagine biting into a soft, chewy cookie infused with apple cider, brown sugar, and cinnamon. The surprise? A gooey caramel center that melts perfectly into each bite. These cookies taste just like a caramel apple but in a warm, comforting cookie form. They’re perfect for cozy afternoons, fall gatherings, or just because you want to treat yourself to something special.
Whether you enjoy them with a cup of tea, a mug of hot apple cider, or a pumpkin spice latte, these cookies are guaranteed to bring the flavors of autumn right to your kitchen.
Ingredients
For the Cookies
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- ½ cup apple cider (reduced for a stronger flavor)
- 1 teaspoon vanilla extract
For the Caramel Filling
- 20 soft caramel candies
- 2 tablespoons heavy cream
For Rolling
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
For a stronger apple flavor, pour the apple cider into a small saucepan and simmer over medium heat until it reduces to about ¼ cup. This step intensifies the flavor and makes sure it really shines through in the cookies. Let it cool before adding it to the dough.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. This ensures the dry ingredients are evenly distributed.
In a separate large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. This step is crucial for soft cookies!
Next, mix in the eggs, vanilla extract, and the reduced apple cider until well combined. Slowly add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix, as this can make the cookies tough.
In a microwave-safe bowl, heat the soft caramel candies and heavy cream in 15-second intervals, stirring each time until smooth. This will be the gooey center of your cookies! Let it cool slightly so it thickens a bit.
Scoop about 1 ½ tablespoons of cookie dough and roll it into a ball. Press your thumb into the center to create a small indent, then spoon a little caramel into the center. Gently pinch the dough closed, rolling it back into a smooth ball.
Roll each ball in the cinnamon-sugar mixture for extra flavor and a beautiful finish.
Place the cookie dough balls on a lined baking sheet, spacing them about 2 inches apart. Bake in a 350°F (175°C) oven for 10-12 minutes, or until the edges are set and slightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This allows the caramel to set while keeping the cookies soft.
Notes
- Apple Cider Reduction: Reducing the apple cider intensifies the flavor, making these cookies taste even more like fall. If you skip this step, the apple taste may be much milder.
- Dough Consistency: If the dough is too sticky to work with, chill it for 20–30 minutes before rolling and stuffing with caramel. This makes shaping much easier.
- Caramel Filling Alternatives: If you don’t have soft caramel candies, you can use caramel sauce (thickened with a little cornstarch) or caramel baking chips instead.
- Preventing Caramel Leaks: Be sure to fully enclose the caramel within the dough. If some caramel does leak out, don’t worry! It will still taste amazing.
- Baking Tip: If you prefer thicker cookies, chill the shaped dough balls for 15 minutes before baking. This prevents them from spreading too much.
- Reheating: If your cookies cool and you want that warm, gooey caramel center again, microwave them for 5-10 seconds before enjoying.
- Flavor Boost: For an extra apple kick, add ½ teaspoon of apple pie spice to the dough.