There is nothing better than apple cider in the fall. I love it so much. It is even better when it goes into baked goods. So when one of my friends posted this incredible recipe a while back, I saved it immediately to try. Marc is currently starring as Giles Ralston in Agatha Christie’s play The Mousetrap at our local theater group. When either of us are doing a show, I always bake for the cast and crew a lot. It takes a lot of energy to make it through long rehearsals and performances! This week I finally got around to trying that recipe for caramel stuffed apple cider cookies and I was so glad I did. Everyone loved them when I sent them to the theater with him.
I cooled the cookies completely before I tried one or two. It was important to do quality control before I sent them to the theatre. Oh my goodness, the cookies had such incredible flavor from the reduced apple cider and warm spices. Reaching the gooey caramel center was such a treat. Hope you all love this amazing and simple fall treat too! xoxo
These are such amazing and fun caramel stuffed apple cider cookies that are pillowy soft and so warmly spiced! They're the perfect fall cookie.
- 3/4 cup apple cider
- 1 1/2 cups all-purpose flour
- 3 teaspoons cinnamon divided
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick butter softened
- 2/3 cup dark brown sugar
- 1 whole egg
- 1 teaspoon vanilla extract
- 12 whole caramel candies unwrapped
- 2 tablespoons granulated sugar
- First, bring the apple cider to a gentle boil over medium high heat in a small saucepan. Let it cook and reduce until there is only 2 tablespoons left. Set it aside and let it cool. Then whisk the flour, 1 teaspoon of the cinnamon, pumpkin pie spice, baking soda, baking powder and salt together in a medium bowl. Set that aside too. Get out a stand mixer fitted with the paddle attachment and combine the butter and brown sugar in its bowl. Beat them together until fluffy before you add in the egg, reduced and cooled apple cider and vanilla. Once they are mixed in reduce the speed to low and slowly add in the dry ingredients until you have a soft cookie dough.
- Get out a sheet pan and line it with a silicone mat or parchment paper. Stir the two tablespoons of sugar and remaining two teaspoons of cinnamon together in a small bowl for the coating. Then use a 1.5 inch cookie scoop to bring two scoops together into a ball. Flatten it a little into a disc and place one of the caramels in the center. Bring the sides over to completely enrobe the caramel and roll it slightly to smooth it back into a ball. Roll it through the cinnamon sugar to coat it well and place it on the lined sheet tray. Repeat this process to make a dozen total. Put the tray in the freezer to set everything for 20 minutes.
- When the 20 minutes is up, pre-heat the oven to 350. Bake the cookies for about 15 minutes, until they slightly spread and get a little golden around the edges. They will still be a bit soft on top. Let them cool for 6-8 minutes before you transfer them to a rack to finish cooling. Store them in a sealed container until you are ready to serve them! Enjoy!