1. Can I use regular caramel instead of caramel bits in this recipe?

Yes, you can substitute regular caramel candies for the caramel bits. Just make sure to unwrap them and chop them into small pieces before folding them into the dough. Keep in mind that caramel bits are designed to hold their shape while baking, so chopped caramels may melt a bit more.

2. How do I store leftover Caramel Apple Cider Cookies?

To store leftover cookies, place them in an airtight container or a zip-top bag at room temperature. They will stay fresh for up to 3-4 days. If you'd like to keep them longer, you can freeze them for up to 3 months. Just make sure to store them in a freezer-safe container or bag.

3. Can I make Caramel Apple Cider Cookies gluten-free?

Yes, you can make these cookies gluten-free by swapping the all-purpose flour for a gluten-free flour blend. Make sure to use a 1:1 ratio of gluten-free flour and check for any additional ingredients or adjustments that might be needed for optimal results.

4. How can I make these cookies more cinnamon-flavored?

If you want to intensify the cinnamon flavor in your Caramel Apple Cider Cookies, feel free to add an extra 1/4 to 1/2 teaspoon of cinnamon to the dough. You can also sprinkle some cinnamon sugar on top of the cookies before baking for an extra layer of spice.

Caramel Apple Cider Cookies – Perfect Fall Recipe

Name: Caramel Apple Cider Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: ½ cup unsalted butter (113 g), room temperature; ½ cup granulated sugar (100 g); 5 packets Alpine spiced apple cider mix (105 g), NOT sugar-free; 1 large egg; ½ tsp vanilla extract; 1½ cups all-purpose flour (180 g), spooned & leveled; ½ tsp baking soda; ¼ tsp baking powder; ½ tsp ground cinnamon; ¼ tsp salt; 1 cup Kraft Caramel Bits (192 g)

Description

These Caramel Apple Cider Cookies are a delicious combination of sweet apple cider mix and chewy caramel bits, creating a perfect fall-inspired treat. Soft, spiced, and full of comforting flavors, these cookies are ideal for autumn gatherings or cozy afternoons at home.

Ingredients

Scale

½ cup unsalted butter (113 g), room temperature
½ cup granulated sugar (100 g)
5 packets Alpine spiced apple cider mix (105 g), NOT sugar-free
1 large egg
½ tsp vanilla extract
1½ cups all-purpose flour (180 g), spooned & leveled
½ tsp baking soda
¼ tsp baking powder
½ tsp ground cinnamon
¼ tsp salt
1 cup Kraft Caramel Bits (192 g)

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Instructions

Preheat your oven to 350˚F (175˚C). Line your baking sheets with parchment paper or silicone mats.
In a large bowl, use an electric mixer to cream together the butter, sugar, and apple cider mix until light and fluffy.
Add the egg and vanilla extract. Mix well until fully incorporated.
In a separate bowl, combine the flour, baking soda, baking powder, ground cinnamon, and salt. Stir together.
Gradually add the dry ingredients to the butter mixture and mix until just combined.
Fold in the caramel bits until evenly distributed throughout the dough.
Use a medium cookie scoop (about 1.5 tbsp) to drop dough balls onto the prepared baking sheets, spacing them about 3 inches apart.
Bake for 11-12 minutes, or until golden around the edges. Do not overbake.
Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Notes

Do not overbake the cookies; they should be soft in the center.
Use parchment paper or silicone mats for easy cleanup and to prevent caramel bits from sticking.
Press the cookies gently with a spatula while they are still warm to maintain their shape.
If you want to freeze the dough, scoop the dough onto a baking sheet and freeze for 1-2 hours before transferring the dough balls into a freezer-safe bag for up to 3 months.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 84 kcal
Sugar: 13 g
Sodium: 108 mg
Fat: 1 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 19 g
Fiber: 1 g
Protein: 1 g
Cholesterol: 8 mg