Caramel Apple Cider Cookies

Hola lovelies!!  I hope you all had a great Thanksgiving weekend (or just a great November weekend for all you non-USA readers!).  I definitely needed a four-day break but I feel like I've been cooking almost non-stop since Tuesday.  Not a bad thing.  I ended up making caramel apple cider cookies and this pumpkin cheesecake recipe for Thanksgiving dinner.  Oh man.  Oh man oh man oh man.  So good!  I found the original recipe for the cookies here but for ease of reference (and since I love y'all), I'll retype the recipe below.

Caramel Apple Cider Cookies

What You Need:
1 cup unsalted butter, almost melted
1 cup sugar
1/2 tsp salt
1 box Alpine Cider Instant Original Drink Mix (not sugar free) - you could probably use any kind of instant cider mix but this is the one I found at the store
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp baking powder
3 cups flour
1 bag chewy caramel candies
Couple tbsps of cinnamon sugar for sprinkling on top

What You Do:
1. Preheat the oven to 350.  Unwrap approximately 20-30 caramels and line a cookie tray with parchment paper.  Try not to eat all the caramels.  I know it's tempting.
2. In a large bowl, cream together the butter, sugar, salt and all 10 packets of apple cider mix until smooth and fluffy.  Beat in eggs, vanilla, baking soda, and baking powder.  Add the flour until just combined (don't overwork it).
3. Scoop out about a tablespoon of dough and flatten into your hand.  Add a caramel to the middle and fold the dough around to seal in the candy.  Roll into a ball.  (It should be slightly smaller than a golf or ping-pong ball.)
4. Place the cookies on your cookie sheet with roughly 2 inches between them.  Sprinkle a little bit of cinnamon sugar on top of each cookie then place in the oven.
5. Bake 15 to 17 minutes or until golden brown around the edges.  Once they're ready, gently slide the parchment with the cookies onto the counter.  Let cook until they're not soft any more but still slightly warm.  Twist gently to remove and cool the rest of the way upside down on a cooling rack (or right there on the parchment).

This last part is important because caramel will inevitably leak out of the bottom.  Once you turn them upside down, though, you'll notice the caramel pull back into the cookie.  Once they've cooled, they won't leak anymore.

One quick tip - if you warm the cookie up in the microwave for about 10 seconds before eating, it'll be just enough to melt the caramel inside without making the cookie too hot.  Enjoy!!!


  1. OMFG Stephanie! I need to make these this weekend.

  2. Oh my - these are ooey goodness. YUM!

  3. oh deliciousness! whoever invented these deserves a medal:-) xoxo

  4. What a great idea!!!!

    - Sarah

  5. YUMMY! Those look so delicious :)

  6. oh my gosh stephanie those cookies look amazing. i love surprises like the caramel inside when you bite into them, like opening a present!

  7. Oh my, these cookies look absolutely delicious!!! A touch of caramel inside is the perfect treat! Thanks for the recipe!

    I hope you'll check out my blog & giveaways, plus a link up called Wish! {out loud} that I hope you'll participate in!


  8. those look aamzing! thanks for sharing steph!

  9. Sweet Tap Dancing Baby Jesus those look delicious! Haha! I'll have to try this one day!

    And no, your comment made me laugh! I was very careful, but I was no where near danger. It was very safe, indeed. :)

    Missing Amsie Blog

  10. This recipe has officially been bookmarked! Yum!!


  11. WHAT! i feel like as soon as you made these, the angels started to cry. they look life changing!


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