How do I prevent the caramel bits from melting too much in the cookies?

To prevent the caramel bits from melting too much, try freezing them for about 10-15 minutes before mixing them into the dough. This will help them hold their shape during baking. Also, avoid over-baking the cookies to keep the caramel from melting excessively.

Can I make the dough ahead of time?

Yes! You can make the dough ahead of time and store it in the refrigerator for up to 2 days. If you'd like to store it longer, freeze the dough in a tightly sealed container for up to 3 months. Simply scoop and bake the dough directly from frozen, adding a couple of extra minutes to the baking time.

Can I use fresh apple cider instead of the drink mix for these cookies?

While the apple cider drink mix provides the right amount of flavor and sweetness, fresh apple cider can be used as an alternative. To use fresh cider, reduce the amount of liquid in the recipe by a small amount, as fresh cider contains more moisture than the powder mix.

Caramel Apple Cider Cookies: Easy & Delicious Recipe

Description

Caramel Apple Cider Cookies combine the sweetness of caramel with the warmth of spiced apple cider for the perfect fall treat. These chewy cookies are easy to make and perfect for the season, packed with delicious flavors that everyone will love.

Ingredients

Scale

1 cup unsalted butter
1 cup granulated sugar
2 tbsp apple cider mix
1 large egg
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 cup caramel bits

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Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
Cream together the butter and sugar until smooth and fluffy.
Add the apple cider mix, egg, and vanilla extract to the butter mixture and mix until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the caramel bits until evenly distributed throughout the dough.
Scoop the dough into tablespoon-sized balls and place them 3 inches apart on the baking sheets.
Bake for 11–12 minutes, or until the edges are golden and the center is soft.
Let the cookies cool on the baking sheets before transferring them to a wire rack.

Notes

For a dairy-free version, use plant-based butter.
Use gluten-free flour for a gluten-free variation.
Press the edges inward gently if the caramel bits melt and spread during baking.
Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 18g
Sodium: 50mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 1g
Cholesterol: 30mg