Caramel Apple Cider Cookies

Caramel Apple Cider Cookies are soft, spiced cookies stuffed with gooey caramel for the ultimate fall treat. Perfect for Thanksgiving!

These Caramel Apple Cider Cookies are everything I want in a fall cookie: soft, warmly spiced, and filled with a gooey caramel centre. Apple cider drink mix gives the cookies their unmistakable apple cider flavour, while cinnamon and vanilla round everything out.

They are especially fun to bake when the weather turns chilly, and the caramel surprise in the middle makes them a favourite for cookie trays, fall gatherings, and holiday baking. If you love the combination of apples, cinnamon, and caramel, these cookies are definitely worth adding to your baking list.

Tips for the Best Caramel Apple Cider Cookies

• Use softened butter: Let the butter soften at room temperature so it creams properly with the sugar and cider mix. Avoid melting it, which can cause the cookies to spread too much.
• Use the full amount of cider mix: The apple cider drink mix is what gives these cookies their signature flavour, so use all 10 packets called for in the recipe.
• Seal the dough completely: Make sure the cookie dough completely surrounds each caramel. Any exposed caramel can leak out during baking.
• Keep the cookies evenly sized: Using approximately 2 tablespoons of dough per cookie helps them bake evenly and gives you enough dough to fully enclose the caramel.
• Leave plenty of space: These cookies spread as they bake, so place them about 2–3 inches apart on the baking sheet.
• Don’t overbake: Take the cookies out when the edges are just lightly browned. They will continue to firm up as they cool.
• Let them cool on the parchment: The caramel is extremely hot when the cookies come out of the oven. Let them cool until they are firm enough to handle before moving them.
• Use parchment or a silicone baking mat: This makes it much easier to remove the cookies, especially if a little caramel escapes during baking.

Ingredients & Substitutions

• Butter: Softened butter creates a rich, tender cookie dough. Salted or unsalted butter can be used.
• Sugar: Granulated sugar provides sweetness and helps give the cookies their lightly crisp edges.
• Salt: A small amount balances the sweetness and enhances the apple cider and caramel flavours.
• Spiced apple cider drink mix: This is the key to the apple cider flavour. Use the powdered instant drink mix called for in the recipe. If using a different brand, check that the packets are similar in size and strength.
• Eggs: Use large eggs at room temperature if possible for the smoothest dough.
• Vanilla: Vanilla extract rounds out the spices and adds depth.
• Cinnamon: Adds warm spice that pairs beautifully with the apple cider and caramel.
• Baking soda and baking powder: These help the cookies rise and develop their tender texture.
• All-purpose flour: Spoon and level the flour when measuring to avoid adding too much.
• Caramels: Individually wrapped soft caramels are placed inside each cookie. Kraft caramels are what the original recipe calls for, but a similar soft caramel candy can be substituted.

How to Store Caramel Apple Cider Cookies

Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers if needed to keep them from sticking together.

For longer storage, the baked cookies can be frozen in an airtight freezer-safe container for up to 3 months. Allow them to thaw at room temperature before serving.

Because the caramel centre firms up as the cookies cool, you can warm an individual cookie for a few seconds in the microwave if you’d like the centre to become soft and gooey again. Keep an eye on it because the caramel can get very hot.

Frequently Asked Questions

More Apple and Caramel Recipes to Try

If you love the combination of apples, warm spices, and caramel, try these recipes next:

Apple Pie Cookies are bite-sized treats made with pie crust, apple pie filling, and caramel for all the flavours of classic apple pie.

Cinnamon Apple Oatmeal Cookies combine tender oatmeal cookies with diced apples, cinnamon, and nutmeg for another delicious fall cookie.

Apple Pie Fries turn apple pie into a fun finger food made for dipping into caramel sauce.

Caramel Apple Baked Donuts bring together baked apple donuts, caramel, and crunchy nuts for another fun fall dessert.

Caramel Apple Cider Cookies

Yield: About 40 cookies | Prep Time: 25 minutes | Cook Time: 12–14 minutes

Ingredients

• 1 cup (227 g) butter, softened
• ¾ cup (150 g) granulated sugar
• ¼ teaspoon salt
• 1 box (10 packets) spiced apple cider instant drink mix
• 2 large eggs
• ½ tablespoon (7.5 ml) vanilla extract
• ½ teaspoon ground cinnamon
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 3 cups (375 g) all-purpose flour
• 11 oz (312 g) soft caramels, about 40

Directions

1. Prepare the baking sheets.
   Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream the butter, sugar, and cider mix.
   In a large bowl, beat the softened butter, sugar, salt, and all 10 packets of apple cider drink mix until light and fluffy.
3. Add the eggs and flavourings.
   Beat in the eggs, cinnamon, and vanilla until well combined.
4. Combine the dry ingredients.
   In a separate bowl, whisk together the flour, baking soda, and baking powder.

1. Make the cookie dough.
   Gradually add the dry ingredients to the butter mixture, mixing just until combined. Do not overmix.

1. Fill the cookies with caramel.
   Scoop about 2 tablespoons of dough and roll it into a ball. Flatten the dough slightly and place one caramel in the centre. Carefully wrap the dough around the caramel, pinching the edges together to seal it completely.
2. Arrange on the baking sheets.
   Place the filled dough balls on the prepared baking sheets, leaving about 2–3 inches between each cookie.
3. Bake.
   Bake for 12–14 minutes, or until the edges are lightly browned. The centres should still look soft.
4. Cool.
   Carefully slide the parchment paper with the cookies onto the counter. Allow the cookies to cool until they have firmed up but are still slightly warm.
5. Finish cooling.
   Gently twist each cookie to loosen it from the parchment, then flip it over and allow it to finish cooling upside down on the parchment.