Description

These Perfect Caramel Stuffed Apple Cider Cookies are soft, flavorful treats with a rich apple cider essence enhanced by a reduced cider infusion, warmly spiced dough, and a gooey caramel center. Rolled in cinnamon sugar and chilled before baking for a plump, tender texture, these cookies combine fall-inspired spices and luscious caramel for an irresistible homemade delight.

Ingredients

Scale

For the cookie dough:

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

For the caramel filling:

12 caramel candies (unwrapped)

For the cinnamon sugar coating:

2 tsp ground cinnamon
2 tbsp white sugar

Instructions

Reduce the Apple Cider: Pour 3/4 cup apple cider into a small saucepan and bring to a gentle boil over medium-high heat. Allow it to reduce while stirring occasionally until only 2 tablespoons remain. Transfer the reduced cider to a small bowl and let it cool completely to concentrate the apple flavor for the cookies.
Prepare the Dry Ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp ground cinnamon, 1/2 tsp pumpkin pie spice, 1/2 tsp baking soda, 1/4 tsp baking powder, and 1/4 tsp salt. Set this mixture aside for later use in the cookie dough.
Make the Cookie Dough: Using a stand mixer fitted with a paddle attachment, beat 1 stick softened unsalted butter and 2/3 cup packed dark brown sugar until light and fluffy. Add 1 large egg, the cooled reduced apple cider, and 1 tsp vanilla extract, mixing until combined. Lower the mixer speed and gradually add the dry ingredients mixture, mixing until a soft dough forms.
Shape and Fill the Cookies: Line a baking sheet with parchment paper or a silicone mat. Combine 2 tbsp white sugar with 2 tsp ground cinnamon in a small bowl for the coating. Using a 1.5-inch cookie scoop, scoop two portions of dough to form a ball, flatten into a disc, place one caramel candy in the center, and fold the dough around it to fully encase the caramel. Roll into a smooth ball, coat evenly in the cinnamon-sugar mixture, and place on the baking sheet. Repeat for all twelve cookies. Freeze the shaped cookies for 20 minutes to help them set and prevent spreading during baking.
Bake and Cool the Cookies: Preheat the oven to 350°F (175°C). Bake the chilled cookies for about 15 minutes until they spread slightly and edges turn lightly golden, keeping the tops soft. Allow the cookies to cool on the baking sheet for 6–8 minutes before transferring to a cooling rack to cool completely. Enjoy them warm to experience the molten caramel center.
Store and Serve: Once fully cooled, store the cookies in an airtight container. These cookies are perfect for sharing with friends and family as a cozy seasonal treat.

Notes

Chilling the cookies before baking helps them hold their shape and keeps the caramel centers contained.
The reduced apple cider intensifies the apple flavor, making these cookies taste like fall in every bite.
Use a silicone baking mat or parchment paper to prevent sticking and ease cleanup.
For best results, use room temperature butter to ensure proper creaming with the sugar.
If you prefer softer cookies, do not overbake; slightly underbaking keeps them tender with a gooey center.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: caramel stuffed cookies, apple cider cookies, fall cookies, caramel filled dessert, cinnamon sugar cookies, soft baked cookies, caramel center cookies