Caramel Apple Cider Cookies are soft with a chewy caramel center. These cookies are one of my favorite recipes to bake in the fall.
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APPLE CIDER COOKIES
A long time ago, my friend Kaela sent these cookies to work with her husband. Her husband and my husband played together at the Dolphins. John thought they were so good he saved one for me and brought it home for me to try.
These cookies are full of caramel apple flavor with a surprise of caramel in the middle wrapped in dough. The texture of the cookies is to die for.
You’ll want to give these plenty of room to spread.
It might be from this apple cider mix which goes right in the dough. All ten packages of it.
I like mine heated up in the microwave for about 5 seconds to make sure the caramel is nice and gooey. I think they would be great with a warm cup of hot cocoa.
OTHER APPLE RECIPES
Caramel Apple Cider Cookies
Caramel Apple Cider Cookies are soft with a chewy caramel center. These cookies are one of my favorite recipes to bake in the fall.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1/2 teaspoon salt
- 1 (7.4 oz) box Alpine Spiced Apple Cider Instant Original Drink Mix (all 10 packets – found next to hot chocolate mix)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (14 ounce) bag Kraft chewy caramels
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Preheat oven to 350°. Line cookie sheets with parchment paper (you need this so that the caramel doesn’t stick to the bottom of your cookie sheet).
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In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
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With an electric mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
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Beat in eggs, one at a time. Add vanilla and mix well.
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Gradually add flour mixture to butter/egg mixture. Mix until just combined.
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Scoop out cookie dough ball about the size of a walnut (about 2 tablespoons).
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Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Make sure there’s enough dough on the bottom of the ball to cushion the caramel so it doesn’t stick to the pan.
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Shape the dough into a ball, and place on parchment covered cookie sheets about 3 inches apart.
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Bake 9-12 minutes, or until very lightly browned around the edges. They may not look quite done in the center but that is OK.
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Once the cookies are done, carefully slide the parchment off of the baking sheet right out onto the counter. Allow cookies to cool on the parchment.
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Makes around 2-3 dozen cookies. Eat at room temperature or slightly warmed in the microwave for a few seconds.
