So I found a new recipe for my fall baking and thought I would share with you! This Caramel Apple Cider Cookie recipe is the epitome of fall. Literally everything about it is perfect. It’s soft, chewy and full of apple cider flavor infused with caramel. They actually remind me a lot of those apple suckers covered in sticky caramel. Know which ones I’m talking about? So good!
These cookies are yummiest when they’re warm so that the caramel is soft and gooey. I’d highly recommend warming up your cookie in the microwave for literally a few seconds before eating it. And they’re great with a steaming cup of coffee or tea!
The only change I would make to this recipe is to use the caramel bits instead of the individually wrapped caramels. If you like big chunks of caramel in the middle of your cookie then the wrapped caramels are the way to go but I prefer my caramel spread throughout my cookie so next time I’ll use the bits. I really hope you give this recipe a try!
- Whisk together flour, baking soda, baking powder and cinnamon.
- Cream together butter, sugar, salt and apple cider mix, until light and fluffy.
- Beat in eggs, one at a time then add vanilla and mix well.
- Gradually add flour mixture to the butter/egg mixture. Mix until just combined.
- Refrigerate for an hour.
- When you're ready to bake, preheat oven to 350 and line cookie sheets with parchment paper.
- Unwrap the caramels.
- Scoop out some cookie dough then flatten in the middle using your thumb. Place a caramel in the hole then cover with cookie dough and roll back into a ball. Flatten the bottom and top slightly and place on the prepared cookie sheet 2 inches apart (the cookies will spread slightly).
- Bake 12-14 minutes, or until lightly browned around the edges.
- Once the cookies are done, slide the parchment off of the baking sheet onto the counter and allow cookies to partially cool on the parchment. When cookies are just slightly warm, carefully twist them off of the parchment and finish cooling upside down. Enjoy!