Name: Perfect Caramel Stuffed Apple Cider Cookies Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour (King Arthur recommended); 2/3 cup packed dark brown sugar; 1/2 tsp pumpkin pie spice; 3/4 cup apple cider (to be reduced); 1 stick unsalted butter (room temperature, about 70°F); 1 tsp vanilla extract; 1/2 tsp baking soda; 1/4 tsp baking powder; 1 large egg; 1/4 tsp salt; 1 tsp ground cinnamon; 12 caramel candies (unwrapped); 2 tsp ground cinnamon; 2 tbsp white sugar

Ingredients

1 1/2 cups all-purpose flour

2/3 cup packed dark brown sugar

1/2 tsp pumpkin pie spice

3/4 cup apple cider (plus extra for reducing)

1 stick unsalted butter (room temperature)

1 tsp vanilla extract

1/2 tsp baking soda

1/4 tsp baking powder

1 large egg

1/4 tsp salt

1 tsp ground cinnamon

12 caramel candies (unwrapped)

2 tsp ground cinnamon (for coating)

2 tbsp white sugar (for coating)

Instructions

Step 1: Pour 3/4 cup apple cider into a small saucepan and bring it to a gentle boil over medium-high heat. Let it reduce until about 2 tablespoons remain, stirring occasionally. Transfer to a small bowl and allow to cool.

Step 2: In a medium bowl, whisk together the flour, 1 teaspoon ground cinnamon, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.

Step 3: In a stand mixer fitted with the paddle attachment, beat the softened butter and brown sugar until light and fluffy. Add the egg, cooled reduced apple cider, and vanilla extract, mixing until combined. Gradually add the dry ingredients on low speed until a soft dough forms.

Step 4: Prepare the cinnamon sugar coating by mixing white sugar and 2 teaspoons ground cinnamon in a small bowl. Using a 1.5-inch cookie scoop, scoop two portions of dough and combine into a ball. Flatten into a disc, place a caramel candy in the center, and wrap the dough around it, rolling gently to form a smooth ball. Roll each ball in the cinnamon sugar mixture and place on a lined baking sheet. Repeat to make 12 cookies. Chill the cookies in the freezer for 20 minutes.

Step 5: Preheat the oven to 350°F (175°C). Bake the chilled cookies for about 15 minutes until edges are slightly golden but tops remain soft. Let cool on the baking sheet for 6–8 minutes, then transfer to a wire rack to cool completely.

Step 6: Once cooled, store cookies in a sealed container. Enjoy warm to savor the gooey caramel center!

Tips & Variations

Chilling the cookie dough balls before baking helps keep the cookies thick and prevents the caramel from leaking out.

Substitute pumpkin pie spice with a mix of cinnamon, nutmeg, and cloves if you prefer a custom spice blend.

Use soft caramel squares or chocolate caramels for a different twist on the filling.

FAQs

Can I use fresh apple cider instead of reducing it?

Reducing the cider concentrates the flavor and prevents the dough from becoming too wet. Using fresh, unreduced cider could affect the dough texture and taste.

What can I substitute for caramel candies?

You can use soft chocolate squares, butterscotch candies, or even Nutella for the filling. Keep in mind that baking times and melting behavior may vary.