I love this recipe because the reduced apple cider brings in a rich, concentrated apple-flavor twist that elevates a simple cookie into something special. I also enjoy how the chewy caramel adds a delightful “surprise” bite, and chilling the dough makes sure the cookies stay thick and soft instead of spreading flat. Plus, it’s one of those treats that feels seasonal but isn’t over-the-top complicated.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 1 cup unsalted butter, softened 1 1/2 cups granulated sugar 2 large eggs 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup apple cider, reduced to 1/4 cup 1 cup caramel bits or chopped soft caramels 1/2 cup extra granulated sugar for rolling (optional)
Directions
Reduce the apple cider: Pour 1 cup of apple cider into a small saucepan. Bring to a simmer over medium heat and continue to simmer until the cider has reduced to 1/4 cup (about 15-20 minutes). Set aside to cool completely.
Cream butter and sugar: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Incorporate reduced cider and caramel: Stir in the cooled reduced apple cider and the caramel bits or chopped soft caramels until evenly distributed through the dough.
Chill the dough: Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (this helps prevent the cookies from spreading too much).
Preheat oven and prepare baking sheets: Preheat your oven to 375 °F (190 °C). Line baking sheets with parchment paper.
Roll cookies: If desired, place the extra 1/2 cup granulated sugar in a shallow bowl. Scoop ~1-inch balls of dough and roll them in the sugar to coat.
Bake: Place the sugared dough balls about 2 inches apart on the prepared baking sheets. Bake for 9-11 minutes, or until edges are golden brown and centers are set.
Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Yield: About 3 dozen cookies Prep Time: 20 minutes (not including chilling) Cook Time: 11 minutes Chill Time + Bake Time + Cooling = Total Time: around 1 hour 1 minute
Variations
I sometimes substitute half the granulated sugar with light brown sugar to deepen the molasses-flavor.
For extra fall spice, I’ll add ½ teaspoon cinnamon (or a pinch of nutmeg) into the dry ingredients.
If I want a more decadent version, I’ll press a small caramel chunk into the center of each dough ball before baking, giving a gooey core.
For a gluten-free version, I’ve used a 1:1 gluten-free flour blend, though the texture is slightly different (still very good!).
For a fun twist, I’ll roll some cookies in a cinnamon-sugar mix instead of plain granulated sugar before baking.
Storage/Reheating
Store the cooled cookies in an airtight container at room temperature for up to 3-4 days. After that, they may lose some chewiness. When I want to enjoy one fresh warm, I heat a cookie in the microwave for about 5–10 seconds to soften the caramel inside and bring back that fresh-from-oven feel.
FAQs
Why did my cookies spread too much?
If the dough wasn’t chilled long enough, or the butter was too soft (or warm), the cookies will spread more than intended. Chilling helps them keep their shape.
How can I keep the caramel from leaking out?
Use soft caramel bits or cut up soft caramels and ensure they are well-encased in dough. Also avoid over-baking because the caramel can get too hot and ooze. Some bakers report caramel leaking when it’s too hot upon removal. The Girl Who Ate Everything+1
Can I freeze the dough?
Yes. Scoop dough balls, then freeze on a tray until firm, transfer to a freezer bag or container. Freeze up to 2–3 months. Bake directly from frozen, adding 1–2 min to bake time. Blue Bowl+1
What’s the best type of caramel to use?
Soft caramels (e.g., individually wrapped, easily chewable) work better here. Too-firm caramels may not melt into a gooey center. Chef Elizabeth Reese+1
Why do I need to reduce the apple cider?
Reducing concentrates its flavor and removes excess liquid so it doesn’t make the dough too wet or cause spreading. Blue Bowl+1
Can I skip the step of rolling in extra sugar?
Yes—you can omit the ½ cup extra granulated sugar roll for a simpler finish. The cookies will still be delicious, though they’ll lack the sugary coating texture.
How do I make sure the cookies are chewy, not hard?
Remove from oven when the edges are just golden and the centers look slightly under-done—they will continue to set as they cool. Over-baking tends to yield harder cookies. Chef Elizabeth Reese
Do I need to wait for the reduced cider to cool?
Yes—adding hot or warm cider will affect the butter/sugar emulsion and dough consistency. Let it cool completely before incorporating.
Can I add spices like cinnamon or nutmeg?
Absolutely. I like to add ½ teaspoon cinnamon (or a blend of cinnamon and nutmeg) for deeper warm notes which complement the apple flavor.
Will the cookies still work at a higher altitude or with substitutions?
Yes—with some adjustments: reduce butter slightly or chill dough longer at high altitude, and for substitutions (like dairy-free butter) keep in mind texture may vary slightly.
Conclusion
I always look forward to this recipe when the air turns crisp and I’m craving something seasonal yet fresh. These cookies deliver cinnamon-y apple cider flavor, gooey caramel, and that satisfying home-baked warmth. They strike a balance—comforting without being overdone—and I find myself reaching for one warm with a cup of tea or coffee. I hope I share that feeling with you when you try them.
Chewy, buttery cookies infused with reduced apple cider for concentrated apple flavor and dotted with gooey caramel bits — the perfect cozy fall treat that’s both nostalgic and deliciously unique.
Ingredients
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup apple cider, reduced to 1/4 cup
1 cup caramel bits or chopped soft caramels
1/2 cup extra granulated sugar for rolling (optional)
Instructions
Pour 1 cup of apple cider into a small saucepan and simmer over medium heat until reduced to 1/4 cup, about 15–20 minutes. Let it cool completely.
In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Stir in the cooled reduced apple cider and caramel bits or chopped soft caramels.
Cover the dough and chill in the refrigerator for at least 30 minutes.
Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
Optional: Roll ~1-inch balls of dough in the extra 1/2 cup granulated sugar to coat.
Place the dough balls 2 inches apart on prepared baking sheets and bake for 9–11 minutes, until edges are golden brown and centers are set.
Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough helps prevent the cookies from spreading too much.
Make sure the reduced cider is completely cool before adding it to the dough.
For extra flavor, add 1/2 teaspoon cinnamon or a pinch of nutmeg.
Store cookies in an airtight container at room temperature for 3–4 days.
Reheat cookies in the microwave for 5–10 seconds to soften caramel and revive texture.
Dough can be frozen for up to 2–3 months; bake straight from frozen, adding 1–2 minutes to baking time.
