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Caramel Apple Cider Cookies

Caramel apple cider cookies wrap a soft caramel in cinnamon-spiced dough flavored with reduced apple cider. They bake until lightly golden at the edges, with a gooey caramel center.
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Prep Time 2 minutes
Cook Time 26 minutes
Chilling and cooling 35 minutes
Total Time 1 hour 3 minutes
Servings: 18 servings
Course: Dessert
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup apple cider
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 2.25 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 18 soft caramel candies unwrapped

Equipment

  • 1 electric mixer
  • 2 large baking sheets
  • 1 heatproof cup

Method
 

  1. Simmer the apple cider in a small saucepan over medium heat for 12–18 minutes, stirring occasionally, until reduced to 1/4 cup.
  2. Pour the cider reduction into a heatproof cup and cool completely.
  3. Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
  5. Beat in the egg and vanilla.
  6. Mix in the cooled cider reduction until combined.
  7. Add the flour mixture and mix on low just until no dry streaks remain.
  8. Cover and chill the dough for 30 minutes.
  9. Heat the oven to 350°F.
  10. Line two large baking sheets with parchment paper.
  11. Scoop the dough into 18 portions, about 1 1/2 tablespoons each.
  12. Flatten each portion and place a caramel in the center.
  13. Wrap the dough around each caramel, sealing completely.
  14. Arrange 9 cookies on each baking sheet, leaving about 2 inches between them.
  15. Bake for 10–12 minutes, rotating the sheets between oven racks halfway through, until the edges are lightly golden and the tops look set.
  16. Cool the cookies on the baking sheets for 5 minutes.
  17. Transfer the cookies to a wire rack to cool.

Notes

Seal the dough completely around each caramel to help prevent leaking. Store in an airtight container at room temperature for up to 3 days; freeze yes. For a dairy-free variation, use dairy-free butter and dairy-free caramels.