Description
These Apple Cider Caramel Cookies combine the warm, spiced flavors of apple cider with gooey caramel centers for a delightful seasonal treat. Soft, buttery cookies infused with cinnamon, nutmeg, and allspice surround a melting caramel core, perfect for cozy gatherings or a sweet indulgence with a cup of cider or tea.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 package instant apple cider drink mix (7.4 oz box with 10 packets, spiced-cider flavor)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon allspice
Filling
- 1 package soft caramels (approximately 14 oz), unwrapped
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream together the softened butter, granulated sugar, and salt until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Apple Cider Mix: Incorporate the instant apple cider drink mix into the creamed butter and sugar, blending thoroughly to infuse the dough with the spiced cider flavor.
- Mix in Eggs and Vanilla: Beat in the eggs one at a time for even incorporation, then add the vanilla extract, mixing until the batter is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, and allspice. Gradually add these dry ingredients to the wet mixture, stirring gently to combine without overmixing which can toughen the cookies.
- Form Cookies with Caramel: Scoop tablespoons of dough and flatten each slightly. Place one unwrapped caramel candy in the center of each dough piece and carefully wrap the dough around it, sealing all edges to encase the caramel fully.
- Arrange on Baking Sheets: Place the prepared cookie dough balls on the lined baking sheets, making sure there is about 2 inches of space between each cookie to allow for spreading during baking.
- Bake: Bake in the preheated oven for 12-14 minutes or until the cookies are lightly golden around the edges, indicating they are cooked through but still soft inside.
- Cool Cookies: Let the cookies cool on the baking sheet for several minutes after baking to firm up, then transfer them to a wire rack to cool completely without becoming soggy.
- Serve and Enjoy: Enjoy these warm, gooey apple cider caramel cookies fresh out of the oven, ideally paired with a warm cup of apple cider or your favorite hot beverage.
Notes
- Make sure to fully seal the dough around the caramel to prevent leaking during baking.
- For chewier cookies, slightly underbake and allow them to finish baking on the sheet off heat.
- Store cooled cookies in an airtight container to maintain softness for up to 3 days.
- For a dairy-free version, substitute butter with vegan butter and use dairy-free caramel candies.
