Caramel Stuffed Cider Cookies

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There’s something magical about the moment you break open a warm cookie and caramel stretches out like a golden ribbon. These Caramel Stuffed Cider Cookies capture that moment in every bite. They bring together the nostalgic flavors of apple cider donuts with a chewy cookie twist, and a luscious caramel surprise in the center.

This recipe is pure autumn comfort baked into a golden disc. But don’t let the seasonal vibe stop you—they taste just as good in the middle of summer. The dough is infused with apple cider concentrate, warm spices like cinnamon and nutmeg, and brown sugar to deliver deep, cozy flavor. Hidden inside each cookie is a soft caramel that melts into gooey perfection during baking.

These cookies aren’t just for your average dessert lineup. They stand out at potlucks, bake sales, holiday trays, or even as a homemade gift. When people bite in and find the caramel center, they always light up. It’s a small surprise that makes a big impact.

The texture is unbeatable: a crisp, sugary crust gives way to a soft, chewy center, and then you hit that warm, melty caramel. You get layers of flavor and contrast in each bite. It’s indulgent, but not overly sweet, with just enough salt to balance the richness.

Apple cider cookies are already rare enough to pique interest, but stuffing them with caramel elevates them to an entirely different level. It takes a little more effort, but the payoff is huge. These are the kind of cookies that get requested again and again.

Another reason to love this recipe? You don’t need any fancy equipment. A basic mixer and a baking sheet are all it takes. And while the dough needs to chill, that just means you can prep ahead of time and bake when you’re ready.

We use apple cider concentrate here, not regular cider. That means intense, true apple flavor packed into a small amount. It’s worth the extra step to reduce cider on the stove or grab the concentrated version at the store. It makes all the difference.

You can also customize these cookies. Prefer a hint of tang? Add a touch of lemon zest. Want to swap out the caramel for something different? A square of chocolate or a spoonful of apple butter would be fun alternatives.

These cookies are also freezer-friendly. You can freeze the dough balls stuffed with caramel and bake them straight from the freezer when the craving hits. Fresh-baked cookies in minutes.

Serve them warm for the ultimate experience. The gooey center is what sets them apart. Add a scoop of vanilla ice cream and they practically become a plated dessert.

They also travel well. Whether you’re mailing them to a friend or bringing them to a gathering, they hold their shape and flavor beautifully. No mess, no crumbling—just chewy, dreamy perfection.

Once you make these, expect them to become a seasonal favorite—or a year-round request. They’re different, delicious, and always a crowd-pleaser.

Servings

Makes about 20 cookies

Time

• Prep time: 30 minutes
• Chill time: 1 hour
• Bake time: 10-12 minutes
• Total time: ~1 hour 45 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1/3 cup apple cider concentrate (not regular cider)
• 1 tsp vanilla extract
• 2 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 20 soft caramel candies (such as Werther’s Soft Caramels)
• Extra granulated sugar + cinnamon for rolling

Instructions

1. In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
2. Add the eggs one at a time, then mix in the apple cider concentrate and vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Cover and chill the dough in the refrigerator for at least 1 hour.
6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
7. Scoop out 2-tablespoon portions of dough. Flatten slightly, press a caramel candy into the center, and wrap the dough around it to seal completely.
8. Roll the dough ball in cinnamon sugar and place on the baking sheet.
9. Bake for 10-12 minutes, until the edges are golden and the centers are set.
10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips

• Make your own apple cider concentrate by simmering regular cider until it reduces by half or more.
• Use soft, chewy caramels that melt easily. Avoid hard candy-style versions.
• Seal the dough well around the caramel to prevent leaking during baking.
• Let cookies cool slightly before eating—the caramel center will be very hot.
• Add a pinch of sea salt on top before baking if you love sweet-salty contrast.

Why You Will Love This Recipe

This cookie is the definition of a warm, cozy treat. From the chewy texture to the molten caramel center, it’s like your favorite fall dessert and cookie rolled into one. You don’t have to wait for autumn to enjoy them, though—they hit the spot any time of year.

Caramel Stuffed Cider Cookies are soft, chewy, and loaded with apple spice flavor, finished with a gooey caramel core. A little extra effort goes a long way in making these unforgettable.