Caramel Apple Cider Cookies


Apples are one of my favorite fruits. I love Granny Smith apples with peanut butter and I eat Honeycrisp apples like they are candy (which is a good thing, I suppose, as they are super healthy). But let’s be real: this is a baking blog. Healthy flies out the window on a daily basis ’round here. Let’s add caramel! Caramel apples are delicious and a staple of fall. These cookies were easy to make — but are best served warm, so the caramel within the cookie can melt and remain oooey gooey!

Caramel Apple Cider Cookies
Recipe source: Gimme Some Oven
Print Recipe

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon salt
1 (7.4 oz) box Alpine Apple Cider Instant Original Drink Mix (do NOT buy sugar-free!)
2 eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
3 cups all-purpose flour
1 (14 oz) bag Kraft caramels, unwrapped

1. Preheat oven to 350F. Line cookie sheets with parchment paper. (note: these cookies can and will likely ooze caramel – be sure to use parchment so that the caramel doesn’t stick to the baking sheet!)
2. In a small bowl, whisk together flour, baking soda, baking powder, and cinnamon. With an electric mixer, cream together butter, sugar, salt, and all 10 packages of apple cider drink mix powder, until light and fluffy.
3. Beat in eggs, one at a time. Add  vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
4. Scoop out cookie dough ball about the size of 2 Tablespoons. Flatten the ball of dough in the palm of your hand and press an unwrapped caramel into the center of the dough; seal the dough around it, covering it completely. Shape the dough into a ball and place on the cookie sheet about 3 inches apart.
5. Bake 12-14 minutes or until very lightly browned around the edges. Don’t over bake!!  Once the cookies are done, carefully slide the parchment off the baking sheet onto the counter. Allow cookies to partially cool on the parchment and then carefully twist off parchment and allow to finish cooling upside down.

Yield: About 4 dozen; likely less if you make large balls of dough/caramel.

Note:  Be sure to cool these cookies upside down — they will leak and ooze out caramel if you don’t!

  • Maggie @ A Bitchin' Kitchen - November 17, 2011 - 3:03 pm

    These sound amazing! I love anything with caramel in it!

    I just tried Honeycrisp apples myself for the first time yesterday after seeing so many bloggers talk about them! So delicious!ReplyCancel

  • Annie - November 18, 2011 - 12:46 am

    Aren’t Honeycrisp the best?! Thanks for the comment :)ReplyCancel

  • Kelly - December 11, 2011 - 6:17 pm

    This year, I have been unable to find any regular Kraft Caramel Squares, they are all the caramel chips. How many of those would you put in the middle of each cookie and do you think with the caramel being smaller pieces that it would still need to cool upside down? Thanks!ReplyCancel

    • Annie - December 11, 2011 - 6:34 pm

      I don’t know how caramel chips would work. Are you looking for the caramel squares in the candy aisle? I’ve seen them in every store I’ve been in — but never in the baking section!ReplyCancel

  • Sara Pearsall - September 27, 2012 - 8:14 pm

    I made these today : ) They turned out amazing! Such a great texture. We had those caramel bits so I used them instead of cubed caramel. It seemed to work really well. I put 5 or 6 in each on the first sheet, then more on the next few. There was no running out on the bottoms – the bits seemed to melt perfect! Just sharing! Thanks so much for the spectacular recipe!!ReplyCancel

    • Annie - September 27, 2012 - 9:12 pm

      Awesome! I’m so glad to hear that you liked the cookies. :) And great idea to add caramel chips!ReplyCancel

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