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Apple Cider Caramel Cookies

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Soft, chewy cookies packed with the cozy flavors of apple cider, cinnamon, and nutmeg, topped with gooey caramel centers. Perfect for fall gatherings or cozy nights in.

Ingredients

Scale
  • 1 cup (240 ml) apple cider
  • 3/4 cup (170 g) unsalted butter, softened
  • 3/4 cup (150 g) brown sugar
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 1/2 cups (315 g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • Pinch of salt
  • 20–24 soft caramel candies, unwrapped

Instructions

  1. Pour 1 cup (240 ml) of apple cider into a medium saucepan and bring it to a boil over medium heat. Reduce the heat and let it simmer until it reduces to about 1/4 cup (60 ml), approximately 20–25 minutes. Let it cool completely.
  2. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  3. In a medium bowl, whisk together 2 1/2 cups (315 g) of all-purpose flour, 1 tsp baking soda, 1 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt. Set aside.
  4. In a large mixing bowl, beat 3/4 cup (170 g) of softened unsalted butter, 3/4 cup (150 g) of brown sugar, and 1/2 cup (100 g) of granulated sugar until smooth and creamy, about 2–3 minutes.
  5. Beat in 2 large eggs, one at a time, followed by 1 tsp vanilla extract and the cooled reduced apple cider.
  6. Gradually add the dry ingredients into the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies soft.
  7. Unwrap 20–24 soft caramel candies. If they’re too large, cut them into smaller pieces using a sharp knife.
  8. Scoop out about 2 tablespoons of dough, flatten slightly, and place a caramel candy in the center. Roll the dough around the caramel and shape it into a ball.
  9. Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches (5 cm) of space between each cookie. Bake for 10–12 minutes or until the edges are golden brown.
  10. Let the cookies cool on the baking sheets for 2 minutes before transferring them to a cooling rack. Handle with care as the caramel will be hot.

Notes

Chill the dough for 20–30 minutes if it feels too sticky to work with. Use parchment paper to prevent caramel from sticking to the baking sheets. Keep an eye on the caramel centers to avoid overbaking.

Nutrition

Keywords: apple cider cookies, caramel cookies, fall dessert, easy cookie recipe, autumn baking

Find it online: https://tempotaste.com/apple-cider-caramel-cookies-recipe-perfect-for-fall/