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Caramel Apple Cider Cookies

Soft and chewy caramel apple cider cookies made with reduced apple cider, brown sugar, cinnamon, nutmeg, and caramel pieces. A cozy fall cookie with concentrated apple flavor and buttery caramel in every bite.
Print Recipe
Prep Time 30 minutes
Cook Time 12 minutes
30 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

Cider Reduction

  • 2 cups 475 ml apple cider

Cookie Dough

  • ½ cup 113 g unsalted butter, melted and slightly cooled
  • ½ cup 100 g packed dark brown sugar
  • ¼ cup 50 g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup 60 ml cooled reduced apple cider
  • 1½ cups 188 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt
  • ¾ cup about 130 g soft caramel baking bits or finely chopped soft caramels

Finishing

  • Flaky sea salt optional
  • Extra caramel pieces optional

Instructions
 

  • Pour apple cider into a small saucepan and simmer until reduced to about ¼ cup. Cool completely.
  • Whisk melted butter, brown sugar, and granulated sugar until smooth.
  • Add egg, vanilla, and cooled cider reduction and whisk until combined.
  • In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
  • Add the dry ingredients to the wet ingredients and mix just until combined.
  • Fold in the caramel pieces.
  • Cover and refrigerate the dough for at least 30 minutes.
  • Preheat oven to 350°F (175°C) and line baking sheets with parchment or silicone mats.
  • Scoop dough into approximately 1½-inch balls and space them well apart.
  • Bake for 10–12 minutes, until the edges are set and lightly golden while the centers remain soft.
  • Cool on the baking sheet for about 5 minutes, then transfer to a wire rack.
  • Finish with flaky sea salt if desired.

Notes

Cool the cider reduction completely before adding it to the dough.
Smaller caramel pieces are easier to distribute and less likely to leak.
Keep caramel pieces tucked inside the dough.
Chill longer if the dough feels very soft.
Don't wait for the centers to become completely firm before removing the cookies from the oven.
Store completely cooled cookies in an airtight container at room temperature for about 3–4 days for best quality.