Ingredients
- 1 1/2 cups apple cider before reduction
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 2 teaspoons vanilla extract
- 1 large egg
- About 30 soft caramel squares
Method
- 1. Pour apple cider into saucepan and reduce over medium heat until thickened to 1/4 cup; let cool completely.
- 2. Cream butter, granulated sugar, and brown sugar until fluffy.
- 3. Add reduced cider, vanilla extract, and egg; mix until smooth.
- 4. In separate bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- 5. Gradually combine dry ingredients into wet mixture until dough forms.
- 6. Scoop dough, flatten, place a caramel square in the center, and wrap dough around to seal.
- 7. Arrange dough balls on parchment-lined baking sheet, spaced 2 inches apart.
- 8. Bake at 350°F (175°C) for 11–13 minutes until edges are golden.
- 9. Cool on baking sheet for 5 minutes, then transfer to wire rack.
Nutrition
Serving: 1cookieCalories: 160kcalCarbohydrates: 24gProtein: 1.5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 20mgSodium: 85mgFiber: 0.5gSugar: 16g
Notes
You can freeze stuffed dough balls for easy baking later.
Use parchment paper between cookies for best storage.
For even richer apple flavor, use fresh, unfiltered apple cider.
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