Carmel Apple Cider Cookies
Indulge in the cozy flavors of fall with these irresistible Caramel Apple Cider Cookies, a perfect blend of warm spices, sweet caramel, and apple cider goodness! Each soft and chewy cookie features a hidden caramel center that melts into gooey perfection with every bite. Infused with apple cider drink mix and a touch of cinnamon, these treats capture the essence of a crisp autumn day. Ideal for holiday gatherings, bake sales, or simply enjoying with a cup of cider, these cookies are a seasonal must-try. Warm them slightly before serving for that extra ooze of caramel magic!
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Recipe Information
Ingredients
- 170 grams Butter, unsalted
- 200 grams Granulated sugar
- 50 grams Brown sugar, packed
- 4 packets Apple cider drink mix packets
- 2 large Eggs
- 2 teaspoons Vanilla extract
- 320 grams All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoons Salt
- 25 pieces Caramel candies
- 1 teaspoon Milk (optional, for softening caramel)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the apple cider drink mix packets and continue mixing until fully incorporated.
Beat in the eggs one at a time, followed by the vanilla extract, until the mixture is smooth.
In a separate bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
Unwrap the caramel candies. If they are too firm, soften them slightly in the microwave for about 5-10 seconds with 1 teaspoon of milk, if needed. Flatten each caramel slightly with your fingers.
Scoop out about 1 1/2 tablespoons of cookie dough and flatten it slightly in your palm. Place a piece of caramel in the center and wrap the dough around it, ensuring the caramel is completely covered.
Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still look slightly underbaked but will set as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Warm them slightly before serving to soften the caramel core, if desired.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 28.1 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 66 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
