Caramel Apple Cider Cookies

Caramel Apple Cider Cookies use apple cider mix and caramel bits to create a soft and chewy fall-flavored cookie.

You might also like these other apple recipes: Apple Cider Donut Cake, Apple Butter Cookies, and Apple Fritter Cake.

Fall Flavors

When the weather starts to cool down and I can feel fall on its way, I get a hankering for baking. Two of my many favorite fall flavors are caramel and apple.

Caramel Apple Cider Cookies

Making homemade caramel apples is fun, but can be somewhat of a project, so I combined the two flavors in these easy caramel apple cider cookies. They are much quicker to make and taste great, just like my easy caramel apple cobbler.

Special Ingredients

The best part about these caramel apple cider cookies is that they are just as simple to make as chocolate chip cookies with a basic cookie dough.

You simply use packets of apple cider drink mix as part of the sugar, which imparts the flavor of apple and spices.

And you use Kraft caramel bits instead of wrapped caramels. Giving you that chewy caramel sensation without all the work of unwrapping and cutting the caramels.

How to Make Caramel Apple Cider Cookies

Let me show you just how easy it is to make these cookies.

*The full ingredient amounts and instructions can be found in the printable recipe card at the end of this post.

1. In a large bowl, cream the butter, sugar, and apple cider mix together with an electric mixer.
2. Add the egg and vanilla. Mix well.
3. In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon and salt.
4. Add the dry ingredients to the butter mixture and mix until just combined.

• Mix or fold in the caramel bits.
• Use a medium, #40 scoop (about 1.5 Tablespoons) to scoop the cookie dough into balls. Place onto a parchment or silicone-lined baking sheet about 3-inches apart (8 cookies per tray.) 

Baking

• Bake the caramel apple cider cookies at 350˚F for 11-12 minutes. Do not over-bake.
• Use a spatula or round cookie cutter to press the edges of the cookies inward while cookies are still warm, especially if caramel has melted at the edges. Allow cookies to cool on the tray or until firm enough to transfer to a wire rack to cool completely.

Storage

Store cookies in an airtight container or zip-top bag at room temperature for up to 3-4 days.

To freeze the dough to bake later, simply scoop cookie dough balls onto a parchment or silicone lined baking sheet. Set in the freezer for 1-2 hours until firm. Then transfer frozen dough balls into a freezer safe zip-top bag and freeze for up to 3 months.

NOTE: You will need to bake cookies roughly 3-5 minutes longer, if baking from frozen.

Extra Tips

• Line the pan. Using parchment paper or a silicone baking mat works best for the caramel to not stick to the pan.
• Use a cookie dough scoop. This helps the cookies bake evenly and look uniform. I prefer a #30 or #40 scoop. [Affiliate links.] NOTE: The bigger the number, the smaller the scoop, and the smaller the number the bigger the scoop. These two sizes are between 1.5 and 2 Tbsp of cookie dough. I used a #40 scoop for the cookies shown.
• Space cookie dough 3-inches apart, not two. I like to bake 8 cookies per tray compared to the typical dozen (12). (See image of scooped dough in post.) First of all, you don’t want your cookies melting into each other. Secondly, the more cookies on the tray, the thinner the cookies bake because the heat is trying to distribute evenly across all of the cookies.

*If you make this, please rate and review the recipe in the comments below. THANKS!

*Originally published 9/23/2012. Post updated August 2023.