
Delish editors handpick every product we feature. We may earn commission from the links on this page.
Yields:
12
Prep Time:
20 mins
Total Time:
50 mins
BUY NOW: Calphalon Baking Sheets, $22.50, amazon.com.
Wait until you see the inside!
Advertisement - Continue Reading Below
Ingredients
- 3/4 cup
apple cider
- 1 1/2 cups
flour
- 1/2 tsp.
cinnamon
- 1/2 tsp.
baking soda
- 1/4 tsp.
baking powder
Pinch salt
- 1/2 cup
butter, softened
- 2/3 cup
packed brown sugar
- 1
egg
- 1 tsp.
vanilla
Cinnamon sugar, for rolling
- 1
bag caramel candies, unwrapped
Directions
- Step 1Preheat oven to 350° and line two baking sheets with parchment paper.
- Step 2In a small saucepan over medium-high heat, bring the apple cider to a simmer. Cook until reduced to about 2 tablespoons. Let cool.
- Step 3In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. In a large bowl using a hand mixer, beat together butter and brown sugar. Add egg, vanilla and reduced apple cider and beat until combined. Add flour and mix until just combined.
- Step 4Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand. Press the unwrapped caramel into the center of the dough, covering and sealing the caramel entirely with dough. Reshape it into a ball and roll in cinnamon-sugar. Place on cookie sheet and repeat with remaining dough and caramels. Freeze for 20 minutes.
- Step 5Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes. Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below