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Apple Cider Caramel Cookies Recipe
Ash Tyrrell

Apple Cider Caramel Cookies Recipe

The first time I pulled a batch of these out of the oven, my whole kitchen smelled like a county fair in October. I honestly wasn't expecting much from a cookie built around an apple cider mix, but one bite into that molten caramel center and I was hooked.
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Prep Time 15 minutes
Cook Time 13 minutes
Servings: 24
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter nearly melted — this gives the dough a soft, chewy texture instead of a cakey one
  • 1 cup granulated sugar — sweetens the dough and helps the edges turn golden
  • ½ teaspoon salt — balances the sweetness so the cookie doesn't taste flat
  • 1 box about 7.4 oz spiced apple cider instant drink mix, all packets used — this is where all that warm apple-spice flavor comes from
  • 2 large eggs — binds the dough and adds richness
  • 1 teaspoon vanilla extract — rounds out the spiced apple flavor
  • 1 teaspoon baking soda — helps the cookies spread and stay soft
  • ½ teaspoon baking powder — gives just a little extra lift
  • 3 cups all-purpose flour — spoon and level it so your dough doesn't turn out dry
  • 14 oz soft caramel candies unwrapped — go for a soft, chewy caramel or it can turn hard once the cookies cool

Method
 

  1. I start by heating my oven to 350°F and lining my baking sheets with parchment paper.
  2. In my mixer, I beat the softened butter, sugar, salt, and every single packet of the apple cider mix together until it turns light and fluffy. This is where most of the flavor gets built in, so I don't rush it. It usually takes about two minutes at medium speed.
  3. Next, I beat in the eggs and vanilla extract until everything's fully combined. The mixture will look a little glossy at this point, which is exactly what I want. This step only takes a minute or so with a stand mixer running.
  4. I sprinkle in the baking soda and baking powder first, then add the flour and mix just until it comes together. I stop as soon as I don't see streaks of flour anymore. Overmixing here makes the cookies tougher than they should be.
  5. Using a standard cookie scoop, I portion out the dough and flatten each piece slightly in my palm. I press a caramel into the center and work the dough around it, sealing every edge so none of that caramel peeks through. I space the cookies two to three inches apart on the sheet.
  6. I bake mine for 12 to 14 minutes, just until the edges turn golden brown. I keep a close eye around the 12-minute mark because overbaking dries them out fast. The centers will look slightly underdone, and that's exactly right.
  7. Once they're out of the oven, I let the whole tray sit on the counter until the cookies firm up but are still a little warm. I lift them gently and finish cooling them upside down on a rack so the caramel doesn't pool on one side.

Notes

  • I always chill my dough for 20 to 30 minutes if it feels too soft to shape. It makes wrapping the caramel so much easier.
  • I like to flatten my caramel piece slightly before wrapping it in dough, since it spreads more evenly through the cookie instead of pooling in one spot.
  • I flour my hands lightly before shaping each cookie so the dough doesn't stick to my palms.
  • I've started cutting my caramels into smaller chunks and mixing a couple into the dough instead of using one giant piece less risk of a caramel blowout in the oven.
  • When I want a little sparkle on top, I roll the shaped dough balls in sugar before baking