Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup apple cider
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup caramel bits or chopped caramel candies
- Optional: cinnamon sugar for sprinkling
Instructions
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and apple cider, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry mixture into the wet ingredients, stirring until just combined.
- Fold in the caramel bits, ensuring an even distribution. For added fall flavor, sprinkle the tops with cinnamon sugar before baking.
- Preheat your oven to 350°F (175°C). Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes or until golden brown around the edges.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm for a delightful caramel-filled experience.
Notes
- Store in an airtight container at room temperature for up to 3 days for best freshness.
- For longer storage, refrigerate and reheat gently in an air fryer or oven.
- Add chopped pecans or walnuts for extra crunch.
- Sprinkle a pinch of sea salt on top before baking for an enhanced sweet-savory flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 Kcal
- Sugar: 14g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg