Caramel Apple Cookies
Soft and Chewy Caramel Apple Cookies combine the best fall flavors. These apple cookies are thick, chewy and easy to freeze. Learn our tip for getting them to taste like caramel apple cider!
Servings: 24 cookies
Ingredients
- 3 cups (360g) all purpose flour
- 2 packets instant apple cider drink mix 0.74 oz each, not sugar free
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup (226g) unsalted butter 2 sticks, room temperature
- ¾ cup granulated sugar
- ¾ cup (149g) brown sugar
- 1 large egg
- Soft caramel squares like Kraft or Werther’s
For Rolling the cookies
- 1 packet instant apple cider drink mix
- ¼ cup (50g) granulated sugar
Instructions
- In a mixing small bowl combine the flour, apple cider drink mix, baking soda, cinnamon, nutmeg and salt. Set aside.3 cups (360g) all purpose flour, 2 packets instant apple cider drink mix, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt
- In a mixing bowl, beat the butter, sugar, and brown sugar with an electric mixer for 1-2 minutes.1 cup (226g) unsalted butter, 3/4 cup granulated sugar, 3/4 cup (149g) brown sugar
- Add in the egg, beat again to combine.1 large egg
- Gradually add in the dry ingredients, mixing on low or by hand with a spatula until combined. The dough will be thick.
- Use a cookie scoop to form balls. My dough balls were about 3 tbsp, which is large. Place a caramel in the center of each dough ball, rolling between your hands to cover the caramel and form a round ball. Repeat until all dough is rolled. Place the dough balls on a silicone or parchment paper lined baking sheet and refrigerate for 30 minutesSoft caramel squares like Kraft or Werther’s
- Pre-heat the oven to 350ºF. Place 1/4 cup sugar and 1 packet of apple cider mix in a bowl for rolling the cookies.1 packet instant apple cider drink mix, 1/4 cup (50g) granulated sugar
- Roll each ball in the sugar. Place the cookies 2 inches apart on a silicone lined baking sheet - I fit about 8 cookies per sheet. Bake for 16-17 minutes or until the edges have a faint golden color. Keep the remaining dough balls in the fridge while baking in batches.
- Allow the cookies to cool on the baking sheet for 15 minutes, then move to a cooling rack to cool completely. Reheat for 10-15 seconds for a gooey caramel center as needed.
Notes
Refrigerating the cookie dough will help produce cookies that are chewier and thicker because they won’t spread as much. If you can fit it in, refrigerate the dough, even for 15 minutes. If not, at least refrigerate the dough between baking batches. For example, if you can fit 8 cookies on one baking sheet, bake those and put the dough in the fridge while you’re waiting.
This recipe turned out great using gluten free flour too! We love King Arthur Gluten Free Measure for Measure Flour.
Nutrition
Calories: 193kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 101mg | Potassium: 47mg | Fiber: 1g | Sugar: 17g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg