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Chewy Caramel Apple Cider Cookies

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These Chewy Caramel Apple Cider Cookies are soft in the center, slightly crisp at the edges, and studded with sticky caramel pieces. The apple cider flavor is subtle but unmistakable, making them the perfect fall treat with simple ingredients and no chilling required.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) apple cider, reduced to ¼ cup
  • 2 ½ cups (312g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • 1 cup (about 20-25) soft caramel candies, unwrapped and quartered
  • 1 tablespoon heavy cream or milk (optional)
  • ¼ cup (50g) granulated sugar mixed with 1 teaspoon cinnamon (for rolling)

Instructions

  1. Reduce the apple cider: Pour ½ cup of apple cider into a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer gently, stirring occasionally, until reduced to about ¼ cup (8-10 minutes). Remove from heat and let cool.
  2. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  3. Cream the butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (2-3 minutes with an electric mixer on medium speed). Scrape down the sides of the bowl halfway through.
  4. Add the wet ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and the cooled reduced apple cider. Mix until just combined.
  5. Combine the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves (if using).
  6. Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or folding with a spatula until just combined. Do not overmix.
  7. Fold in the caramel pieces: Gently fold the quartered caramel candies into the dough. If the caramels are sticking together, toss them with a teaspoon of flour before adding.
  8. Shape the cookies: If using cinnamon sugar coating, mix ¼ cup granulated sugar with 1 teaspoon cinnamon in a small bowl. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and roll into balls. Roll each ball in the cinnamon sugar mixture, then place on prepared baking sheets about 2 inches apart.
  9. Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft and puffy.
  10. Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

Do not skip reducing the cider; it concentrates flavor and removes excess water. Use room temperature ingredients for best results. Cut caramels into small pieces (quarters) to distribute evenly. Watch bake time closely to avoid overbaking. Cookies can be frozen baked or unbaked.

Nutrition

Keywords: chewy caramel apple cider cookies, fall cookies, apple cider cookies, caramel cookies, easy cookie recipe, no chill cookies

Find it online: https://chloeplate.com/chewy-caramel-apple-cider-cookies-easy-best-fall-recipe/