Description

These aren’t your average snickerdoodles—sweet apple cider reduction is baked right into the dough, and each cookie hides a chewy caramel surprise. Rolled in cinnamon-sugar, they’re cozy, spiced, and decadently gooey.

Ingredients

Scale

Apple Cider Dough:

2 cups apple cider (for reducing to ½ cup)

2 cups unsalted butter, room temp

2 cups granulated sugar

1 cup light brown sugar, packed

4 large eggs

4 tsp vanilla extract

6 cups all-purpose flour

2 tsp cream of tartar

2 tsp baking soda

1 tsp baking powder

2 tsp ground cinnamon

1 tsp fine sea salt

Filling & Coating:

48 soft caramel candies

8 tbsp granulated sugar

4 tsp ground cinnamon

Instructions

Reduce Cider: In a small saucepan, simmer apple cider over medium heat until reduced to about ½ cup. Cool completely.

Make Dough: Cream butter, granulated sugar, and brown sugar until fluffy. Beat in eggs, vanilla, and cooled cider reduction.

Dry Ingredients: Whisk flour, cream of tartar, baking soda, baking powder, cinnamon, and salt. Gradually mix into wet ingredients until dough forms. Chill 30 minutes.

Shape Cookies: Preheat oven to 350°F (175°C). Mix cinnamon and sugar for coating. Scoop dough into balls (~1½ inches), press a caramel into the center, and wrap dough around it completely. Roll in cinnamon-sugar.

Bake: Place on parchment-lined sheets and bake 10–12 minutes, until edges are set but centers are soft. Cool slightly before serving.

Enjoy Gooey Goodness: Best served warm for maximum caramel melt.

Prep Time: 40 min (includes chilling)
Cook Time: 12 min/batch

Nutrition

Calories: 200 / Cookie
Sugar: 18g / Cookie
Fat: 8g / Cookie
Carbohydrates: 32g / Cookie
Protein: 2g / Cookie