Apple Cider Caramel Cookies Recipe

Join us on Facebook for our latest recipes!I have been on a caramel kick lately.  I thought that these would be the perfect fall cookie, and boy were they good!  They taste just like a caramel apple!

Apple Cider Caramel Cookies Recipe
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Ingredients

  • 1 cup unsalted butter, nearly melted
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix Not sugar free
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 (14 ounce) bag Kraft Caramels

Instructions

  1. Preheat oven to 350 degrees F (190 degrees C). Line cookie sheets with parchment paper. It has to be parchment this time.
  2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.
  3. With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.
  4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.
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http://www.sixsistersstuff.com/recipe/2011/11/apple-cider-caramel-cookies-recipe/

 

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91 Responses to “Apple Cider Caramel Cookies Recipe”

  1. i made these yesterday and they turned out great!
    i was a little worried initially because the cookie flattened out but the caramel didn't melt, but it eventually did. on my second batch i flattened the caramels first and it spread the caramel a little more evenly throughout the cookie.

    yum! thanks! =)
  2. I just made these for a cookie exchange! I already had some Kraft unwrapped caramel bits, so I just folded those in to the mix and it turned out great! Probably not as fun as one big caramel surprise in the middle :), but just wanted to share that it worked!

    Thanks so much for the recipe! I found y'all through Pinterest and I'll DEFINITELY be back!
  3. Let me just say: these were AMAZING!! I will definitely be putting this blog high on my list of favorites. :)

    I did make a couple modifications to my second batch because I didn't like the way the caramel was all in the center and bubbling through the top and squeezing out the bottom. To overcome that problem, I cut the caramels into four smaller pieces which really turned out well. Just for kicks, I also did a little extra apple cider powder (I bought the big container instead of the packets) and did 2.5 cups of flour so they'd be just a teensy bit gooier and a little more tart. Finally, I liked putting a little granulated sugar on top just to give them a little more pop!

    Thank you so much for this amazing recipe!! They will definitely be a keeper!
  4. I tried this recipe a few days ago, and they were amazing!! The cookies came out delicious, and my husband and roomies were giving me hugs for making the house smell so good!

    They also taste much better the next couple of days, if you reheat them for about 4 minutes at 200 degrees. Just enough to melt the caramel without drying the cookie or turning the caramel into molten lava.
  5. I do like the idea of these cookies, but wasn't crazy about the fact that the caramel hardened back up once the cookies were cool and made it very chewy and difficult to eat. Next time I will just make them without the caramel until I can find a different kind of caramel that will be creamy rather than chewy.
  6. These cookies were a hit! I made them for a party and only had a couple left! One thing I would like to say is that i'm going to try a different method of shaping them. I'm going to roll out the dough and the caramels, and cut out the dough with a cutter and make them like a sandwich, because there was too big of a glob of caramel in the middle instead of being spread out like I thought they would. Otherwise.... YUMMY!
  7. Lots to say, lots to say - I tried making these last night. First of all, I didn't use butter because all I had was "butter" (aka vegetable based nastiness that never does well in baking). The batter was very runny, (I'm attributing that to the fake butter), and I couldn't form it around the caramels. I tried to bake them - they really didn't turn out, but the "cookie-like" thing that came out TASTED great, (did I mention I had no parchment paper either?) I decided to put the batter in the fridge and go drink beer with my husband - thankfully I didn't drink too much beer, so this morning I was feeling good and ready to have at it again - my batter became WAY more workable from the time-out I gave it in the fridge. I chopped the little caramels into four piece, (per advice above), and OH - EM - GEE....these are AWESOME! So worth all the extra labor I had to go through...sort of like my daughter. Thanks for the very cool (gooey/delicious) recipe :)
  8. I made these today and they were *so* yummy. I've never tasted a cookie like them before (and I've eaten a *lot* of cookies). The dough needed to be refrigerated for a while because it was too soft to form around the caramels, but other than that the recipe worked great. I think next time I'd roll them in sugar before baking to make them a little sparkly. But definitely a wonderful autumn treat!
  9. Made these for our Supper Club tonight. Theme was apples and the cookies were a huge hit. One member deemed them "best cookies EVER!"

    I did not have the runny dough issue, nor did I find them to be all that time intensive. The dough itself is super fast to make and it really doesn't take that long to unwrap the caramels then wrap them in dough. No cookie scoop here so I just grabbed about a walnut size of dough and smushed it around the caramel.

    NOTE: I did flatten the caramel on about half and not on the other half. The flattened caramel cookies were definitely preferred. It was easy, I just flattened between my palms before grabbing dough.

    This made 32 large cookies for me.
  10. Hi, I made these cookies today after seeing the post on Pinterest by my niece. Here are my comments. First, they are yummy and everyone who has tasted them so far has agreed that this is one fine cookie. Second, I made them exactly as the recipe stated, with no changes to the ingredients. I found the Alpine Cider mix at my local Food Lion for about $2.50 for the box of 10 packages. Third, chilling the dough for about 30 minutes makes it easier to wrap it around the caramels, and fourth, flouring your hands prevents the cookies from sticking to them. I used a #70 cookie scoop and then added just a little more dough. Once I got the dough around the caramel I rolled them between my palms to smooth them out and spread the dough out evenly around the caramel. No need to flatten the caramels...by the time they come out of the oven they are melted and nice and flat. My yield was about 60 cookies...good thing I bought 2 packages of caramels! Would recommend these to anyone.
  11. Hi, I made these cookies today after seeing the post on Pinterest by my niece. Here are my comments. First, they are yummy and everyone who has tasted them so far has agreed that this is one fine cookie. Second, I made them exactly as the recipe stated, with no changes to the ingredients. I found the Alpine Cider mix at my local Food Lion for about $2.50 for the box of 10 packages. Third, chilling the dough for about 30 minutes makes it easier to wrap it around the caramels, and fourth, flouring your hands prevents the cookies from sticking to them. I used a #70 cookie scoop and then added just a little more dough. Once I got the dough around the caramel I rolled them between my palms to smooth them out and spread the dough out evenly around the caramel. No need to flatten the caramels...by the time they come out of the oven they are melted and nice and flat. My yield was about 60 cookies...good thing I bought 2 packages of caramels! Would recommend these to anyone.
  12. I am new to baking and had a couple of technical difficulties. I'm hoping someone here can help! :) I made the cookies according to the recipe. I did flatten the caramels as i had seen mentioned in some of the comments. The taste of the cookies is great! However, the bottoms of my cookies burned to black before the top/edges looked golden. On some the cookies, they weren't even done all the way and the bottoms were still burnt. I don't think it's the recipe at all; it's me being a novice in the kitchen. I'd love to learn how to improve if anyone has any ideas/suggestions about where I went wrong. Thanks!
    • Hello- I would first try moving your rack up in the oven. Sometimes the heat is stronger on the bottom. Also, you can lower the temp of the oven a little- maybe 25 to 50 degrees and bake a little longer. Everyone's oven is different.

      I also made the cookies, and they burned on the bottom. I think it was just that they did not need to be in my oven as long as its recommended in the recipe here.

      Good luck with your baking :)
  13. Loved these cookies :) I accidently bought the sugar free packets... which also weigh a lot less than the 7.4 ounces recommended (probably because they have no sugar). However, I used 20 packets which was only about 3 ounces and added 1/2 cup of sugar.It came out perfectly! Strong flavor and sweet!
  14. I think I am going to try to make these for a bake sale next week. I am going to also make another batch using cinnamon chips I bought at the grocery store - instead of the caramel. I love apple and cinnamon together as well. Curious which will be better. I will have to let you know. :)
  15. I made these and they turned out great! The only thing I did differently was used caramel bits (you can find them in the baking aisle with the choc. chips and such)..so much easier than unwrapping caramels and flattening them. I just put about 5-6 little "bits" in each dough ball.
  16. I pinned this recipe awhile back and have been waiting for the perfect opportunity to make them. I finally did for a Halloween party last night. I think I may have died and gone to cookie heaven!!! These may be the best and most unique cookies I have made. They belong in a gourmet bakery! Thank you so much for the recipe!
  17. These cookies are DELICIOUS! They're pretty easy to make and turn out great. One thing I found while making them is if you put the caramels in the microwave for about 15 seconds and sort of flatten them before you fold the dough around them helps a lot. I didn't have any bumps or anything. Thanks for the great recipe!!
  18. I made these for a pot luck at work and they were the first thing gone! I am now volunteered to make these for all of the parties coming up for the rest of the year, . Haha! Thank you so much for this delicious recipe!!! I'm making some right now to celebrate the first day of fall.
  19. I made these tonight using the Carmel bits. They are wonderful. I used the whole bag of bits and dipped them in sugar before baking. My dough was very stiff, can't figure out why people said the dough was runny? I used butter that was just soft not melted. I will be making them again.
  20. After a few fresh, warm bites of these, I decided they are a new favorite cookie! However, trying them again the next day, they were not at all pleasant because the carmels hardened right back up to almost rock hard. I'm going to make them with a soft caramel next time--hoping that makes them good even after they cool. Great recipe!
  21. I am wondering what spice blends you could use to substitute the Apple Cider Powder - and if you would have to add extra sugar if you used something home mate? I am guessing, cinammon, apple pie seasoning... chai seasoning ,maybe even? Your suggestions will be helpful
  22. Jennifer
    I followed the recipe with a few modifications - I flattened the caramels and used a different brand of apple cider mix - and the result was fantastic! I was fairly generous with the amount of dough I used to wrap the caramels - I didn't want the caramel to spill out. I'm not much of a baker but this recipe was easy and I can't believe how great it turned out!
  23. I've made these in the past and they're super amazing. The only issue is that they have to be warm otherwise the caramel is too chewy to really be enjoyable in my opinion. I want to make these for a party but have to make them ahead. I wonder if anyone has tried making these with home made caramel. It hardens in the fridge but softens nicely when left out.

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