Caramel Apple Cider Cookies
These Caramel Apple Cider Cookies are soft and chewy and taste like fall.
These cookies are one of my favorite recipes to bake in the fall.
CARAMEL APPLE CIDER COOKIES
I’ve been avoiding blogging because I’m not sure the last few weeks of a crazy pregnant women should be documented.
You don’t really want to know that instead of craving chocolate I’ve been craving Glade Clean Linen carpet deodorizer. It’s definitely some form of pica.
I have enough non-crazy genes left in me to actually abstain from eating it, but if I could I would. So instead of having dessert I find random reasons to sprinkle this on a 2×2 foot area of carpet and vacuum so that I can at least smell it.
It has the same affect for me. Last pregnancy my pica problem materialized in the form of Lysol lemon disinfecting wipes.
…or do you really want to know that my baby girl has a mullet…in the womb.The one advantage of being high risk is that I get a detailed ultrasound every week.
I asked yesterday if the baby had hair and the tech said, “Yes. In the back.”
Awesome. She’s all set for late nights with daddy watching Swamp People.
…or that the only reason I go to the gym lately is so that I can look at food on Pinterest while I’m stretching. Nope. Didn’t think so.
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.
If you love these Caramel Apple Cider Cookies, you’ll love these apple recipes:
Mini Caramel Apple Cheesecakes
Butterscotch Apple Pecan Cobbler
Caramel Apple Cider Cookies
Apple cider is the quintessential fall drink, so pair them with these caramel apple cider cookies.
Ingredients
- 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 (10 packets - found next to hot chocolate mix)
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 14 ounce bag Kraft chewy caramels
Instructions
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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.
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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.
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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 11-14 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.
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Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down on the parchment or on a cookie rack. If they are not upside down while they cool they may drizzle caramel out the bottom.
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Makes around 2-3 dozen cookies. Eat at room temperature or slightly warmed in the microwave.
Recipe Notes
Source: original recipe The Original Photographer
I’ve been looking for this recipe for almost 2 years!! my mom made them once and ever since I’ve been wanting to make them. there one of my favorite cookies, HIGHLY RECOMMEND!!!
Yay!
Could I use aluminum foil or something else in place of parchment paper?
Yes. I just find that parchment is the best.
If you are struggling with the caramel, use a package of “bits” they are in the chocolate chip aisle and are caramel in chip form. They aren’t going to leak out and add to the flavor. Also. Great Fall Cookie that isn’t pumpkin, not everyone loves pumpkin!
So true! Love these!
Hey im from New Zealand and we dont have apple cider mix sachets here only apple cider in liquid form, does that matter? Does it have to be powdered cider? If i can use liquid how much do i need?
Sorry I’ve never made it with liquid.
My roomies love these cookies! Ensure you use the Kraft or Werthers caramels – the generic kind I bought at Target boiled out of the cookies (I’ve never had that problem before). Generally, my batches make over 30 cookies (today they made 46!). Be sure to warm them back up in the microwave in the days to follow when eating them (less than 10 seconds otherwise it’s molten lava in your mouth!)
Thanks for the feedback!
Giving this recipe a solid 2 stars because the chemistry of the recipe was off overall. The cookie itself was incredibly delicious, but the caramel melted out the bottom and seeped through the grid of the cooling rack. The cookie dough itself went flat and was crispy in a bit of an undesirable way. The idea to put drink mix in the dough is brilliant, I must say. I would suggest adding the drink mix to your favorite sugar cookie recipe.
Sorry you weren’t a fan. We love them.
Substituted half the sugar for light brown sugar, halved the caramel in each cookie and rolled the final 15 balls in cinnamon sugar before baking… Absolute perfection!! Glad I cut the caramel in half otherwise it would’ve been too much…
Yum!! I can’t handle these cookies! Pinned!
I tried these and they went completely flat in the oven.
They are a flatter cookie in general.
Dear Christy,
I love your sense of humor , your sense of smell and your taste in food!!!
I have a preoccupation with women’s and men’s fragrances!! I’m always mixing my own and then falling in love with myself!
Thank you for sharing everything you do and keep us all up-to-date with that little sweet baby on her way!
Haha. You had me laughing out loud!
Hello! I’m super excited to make these, but can anyone let me know how many cookies this recipe makes. Thank you! 🙂
I realized it says it in the recipe lol!
These look amazing….but I have this bag of Kraft caramel “bits” that I’m wanting to use in a carmel-apple-cookie of some sort. Could I substitute those in for the big caramel in the middle do you think?
I think you definitely could!
I made these over at my blog rensinthekitchen.com and I had better luck with werther’s caramels cut in half. I also love them warmed in the microwave 🙂
Holy cow!! Just made these and they are the best thing I’ve had in a while. Thank you for this delicious recipe!
I just made these cookies to take home to my Family for Thanksgiving and they are amazing. They might not last the three hour drive home tonight…I followed the recipe to a tee and they turned out perfectly! Thanks for the recipe!
Tried these today and the flavor was really good, but we had a problem with the caramel leaking out the bottom while it was baking and the cookies were a tad too soft and crumbly. Would adding a little more flour make the cookies chewier and denser?
Oh no. You could try adding more flour. Did you let them sit on the pan after baking to cool for a while? That’s key.
We did let them sit in the pan to cool for about 20 minutes, but the caramels leaked during the baking process and not so much during the cooling.
Tried them again and they turned out great, thanks for the tips!
It helps if they are more towards the top than the bottom. Sorry!
I pinned these several months ago and was so looking forward to the gooey caramel! I made them tonight for tomorrow’s Thanksgiving dinner and was sort of bummed. I love sweet things, but these are really really sweet [1 c of sugar, 10 apple cider packets, and caramel] so I would suggest cutting down on the sugar somewhere in there. Also if you put whole caramels in, make sure you let them cool for like 15-20 mins so the caramel doesn’t come out. I ended up cutting the caramels into 6-7 chunks and mixing them in to the rest of the batter. Ah well, the important thing is that I cooked something!
Wow, these look so good! I don’t have an oven yet, but I’m planning on making these…
Helpful information. Fortunate me I discovered your web site
by accident, and I’m stunned why this twist of fate didn’t took place
earlier! I bookmarked it.
@Hope,
I’ve never had them long enough to see how they last…lol. I think they would freeze well and would keep in an airtight container up to two days for the best results.
these are Absolutely AMAZING! Just got done taking these out of the oven. My new favorite. Love the batter.Never had anything like it. You’re right, Christy. This is definitely better warm. Do you know if they will freeze well? Or how many days can these keep in a sealed container. I am making ahead of time.
Thanks,Hope
I loved this recipe and included it in an apple cider round up on my blog. Thanks for making and sharing this, it sounds fabulous! If you’d like to see the round up it’s here http://amandascookin.com/2012/10/30-apple-cider-recipes-for-fall.html
These are amazing! They will be a staple in my fall baking. Thank you!!
@Steven and Kimberly,
No worries. I’m always hungry and pmsing.
Oh geez, these look heavenly as well! I just told my husband that we’re going to try/make a new pumpkin/apple recipe every weekend because we only have Fall once a year 😉 Hahaha. Currently am pinning almost all of your recipes. Don’t judge… I’m PMSing and hungry, lol! 😛
Oh geez, these look heavenly as well! I just told my husband that we’re going to try/make a new pumpkin/apple recipe every weekend because we only have Fall once a year 😉 Hahaha. Currently am pinning almost all of your recipes. Don’t judge… I’m PMSing and hungry, lol! 😛