Apple Caramel Cookies

The fall season officially began on September 23, 2015. Our Summer weather ignored the calendar and our temperatures remained in the 90’s until last week. This week fall finally arrived where we live. I’m loving the cooler temperatures and changes of color.

I’m ready to wear warm fall clothing and start enjoying the all of the wonderful flavors of fall recipes.

Apple cider is a popular favorite around our house on chilly days. I knew apple cider cookies fresh out of the oven would be just as popular.

The original recipe doesn’t call for walnuts with caramel drizzled over them. The cookies taste amazing without it, but I couldn’t pass up going for a cookie that tastes like a caramel apple!

Adding the walnuts and caramel makes these cookies the perfect fall treat! My family LOVED them, the whole batch disappeared in a day.


Apple Caramel Cookies
Recipe type: Cookie, Dessert
  • 1 cup softened butter
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • ½ teaspoon salt
  • 1 7.4 oz. box Alpine Spiced Apple Cider Instant Original Drink Mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3 cups all-purpose flour
  • 1 14 oz. bag Kraft Caramels
  1. Use a medium bowl to whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside for later.
  2. Use an electric mixer on medium speed to mix butter, sugar, brown sugar, and all ten packs of apple cider, continue mixing until fluffy. About two three minutes.
  3. In a separate bowl beat eggs, one at a time, then add vanilla to the butter mixture.
  4. On a low speed add flour mixture in three portions, mixing each just until incorporated.
  5. Refrigerating the cookie dough for 1 hour will make forming the dough into balls easier, it is not required but recommended.
  6. Take an unwrapped caramel and place it into 1½ tablespoons of dough that has been rolled into a ball. Seal the cookie dough all around the caramel square, flatten slightly and place on parchment lined cookie sheet.
  7. Bake in over at 350 degrees F for 12-14 minutes, be careful not to over bake. Remove from oven as soon as you notice the cookies start to brown along the edges. The bottom of these cookies burn easily.
  8. Slide the parchment paper and cookies off the cookie sheet directly onto your counter. Allow cookies to partially cool on parchment paper. Twist cookies off the parchment paper and allow them to finish cooling upside down,

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