Caramel Apple Cider Cookies: The Best Chewy Fall Treat
Caramel Apple Cider Cookies use apple cider mix and caramel bits to create a soft and chewy fall-flavored cookie.
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1/2 cup (113 g) unsalted butter, room temperature
1/2 cup (100 g) granulated sugar
5 packets (105 g) Alpine spiced apple cider mix, NOT sugar free
1 large egg
1/2 tsp vanilla extract
1 1/2 cups (180 g) all-purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup (192 g) Kraft Caramel Bits
Instructions
1. Preheat oven to 350℉. Line half sheet trays with parchment paper or a silicone baking mat. Set aside.
2. In a large bowl, cream the butter, sugar, and apple cider mix together with an electric mixer. Add the egg and vanilla. Mix well.
3. In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon, and salt. Add the dry ingredients to the butter mixture and mix until just combined.
4. Mix or fold in the caramel bits. Use a medium, #40 scoop (about 1.5 tablespoons) to scoop the cookie dough into balls. Place onto prepared trays about 3 inches apart (8 cookies per tray).
5. Bake at 350℉ for 11-12 minutes. Do not over-bake. Use a spatula or round cookie cutter to press the edges inward while still warm if caramel has melted at the edges.
6. Allow cookies to cool on the tray until firm enough to transfer to a wire rack to cool completely.
7. Store cookies in an airtight container at room temperature for 3-4 days or freeze the dough balls for later baking.
Notes
To freeze dough: scoop cookie dough balls onto a lined tray and freeze until firm, then transfer to a freezer bag. Bake from frozen by adding 3-5 minutes to the baking time.
Find it online: https://cookingwithramsay.com/caramel-apple-cider-cookies/