Looking for an awesome Fall cookie recipe? These Caramel Stuffed Apple Cider Cookies have a distinct apple flavor with a soft, cheyw caramel hidden inside.
So… did you gain weight during the lockdown? I put on about five pounds that I still haven’t been able to shake, despite getting back into the habit of running three times a week. I had all this extra time to test recipes and cook and shoot for the blog. It was great.
The only problem is, there was no one to share all that food with safely. I managed to give away a few things to some friends who happened to be coming through my neighborhood. I walked things out to their cars instead of inviting them up for tea. It was weird, but at least we didn’t end up eating all the cookies ourselves.
Now that I’m back at work, we’re still technically not allowed to share food. Do you think I could smuggle in a cookie tin and make people promise to wash their hands and wear a mask before opening it up and only touching their cookie with a paper towel? How much worse could that be than having 30 different teenagers breathing on you every hour?
What makes these cookies so awesome?
My British colleagues would probably never have tasted anything like these Caramel Stuffed Apple Cider Cookies, but my American readers will know exactly what I’m describing. In fact, I had to special order two of the main ingredients from Amazon just to make these, which made them a little bit expensive. As far as I know, it’s the only way to get Kraft Caramels and Hot Apple Cider Mix in Scotland. But it was worth it. The world needs these cookies.
They have a sweet and tart hot apple cider flavor with a hint of cinnamon. My favorite part is the chewy caramel embedded inside each cookie. These cookies are crisp and chewy. They’re sort of irresistible.
How to make Caramel Stuffed Apple Cider Cookies
To make these cookies, you’ll need some packets of hot apple cider mix. An entire box, in fact, if you’re going to make the whole recipe. I halved it this time, but do what you like. That gets mixed in with the butter and sugar to start things off. Then the egg and vanilla goes in, followed by the dry ingredients, including some ground cinnamon. Pretty standard cookie making so far.
You definitely need to chill this dough for at least an hour, otherwise it will be too soft to hold the caramel. Once it’s chilled, you’ll grab a scoopful of dough and press your thumb into the center of the ball to make a pocket for your caramel cube. Pop that in and form the dough around it so that it’s completely covered. Place this on your cookie sheet, and keep doing this until the cookie sheet is full. You’ll need to leave a good bit of space between each cookie, since they spread quite thin.
The only tricky part can be getting them off the baking pan. The caramel might be peeking through on the bottom. It’s no big deal. You’ll definitely want to use parchment of a silicone baking mat. I find the best thing to do is to actually let them cool completely on the silicone mat, then a little twist should help them come loose. If a little bit of the caramel sticks though, it’s not the end of the world.
This cookie is unique and lovely, just like you. Make yourself some Caramel Stuffed Apple Cider Cookies this Fall. It’s gonna be awesome.
Looking for more awesome cookie recipes? Try these Peanut Butter Button Cookies.
Caramel Stuffed Apple Cider Cookies
A tart apple flavored cookie stuffed with chewy caramel.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 36 1x
- Category: Cookies
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3 cups flour
- 1 cup (2 sticks) softened butter
- 1 cup sugar
- 1/2 teaspoon salt
- 1 box (10 packets) instant hot apple cider mix
- 2 eggs
- 1 teaspoon vanilla
- 1 bag caramels
- In a small bowl, gently whisk together baking soda, baking powder, cinnamon, and flour until combined. Set aside
- With a mixer, cream together butter, sugar, salt, and apple cider mix until fluffy.
- Mix in eggs one at a time, followed by vanilla.
- Slowly add dry ingredients to the butter mixture and mix on low until just combined. Make sure you give everything one last stir with a spatula to be sure that it’s mixed all the way through and there’s no flour on the bottom of the bowl.
- Refrigerate the dough for at least an hour.
- Preheat your oven to 350 F (175C) and line your baking sheet with parchment paper or a silicone baking mat. You’ll definitely need it.
- Unwrap your caramels, and resist the urge to eat them. I use my cookie scoop, which is about a tablespoon to scoop out the dough. Press your thumb into the center of the ball to make some space, then press a caramel right into the center and mold your dough around the caramel to seal it in.
- Place your cookie dough encased caramel on your cookie sheet, and just keep creating these little beauties until you fill it up. Place the cookies about two inches apart. They’ll spread quite a bit. Store the dough in the fridge between batches.
- Bake at 350 for about 13 minutes or until light brown around the edges.
- When you pull the cookies out of the oven, pull your parchment paper or silicone mat off the cookie sheet right away. Allow the cookies to cool completely, then give them a gentle twist to pull them off the mat or parchment.
Keywords: Caramel, Apple, Cookies