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Caramel Stuffed Cider Cookies

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.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 40 minutes
Servings 20 cookies

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
 

  • In a large bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
  • Add the eggs one at a time, then mix in the apple cider concentrate and vanilla extract.
  • In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  • Cover and chill the dough in the refrigerator for at least 1 hour.
  • Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  • 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.
  • Roll the dough ball in cinnamon sugar and place on the baking sheet.
  • Bake for 10-12 minutes, until the edges are golden and the centers are set.
  • Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • 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.