Cooking Instructions
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Step 1
First, bring the
Apple Cider (180 mL)
to a gentle boil over medium high heat in a small saucepan. Let it cook and reduce until there is only 2 tablespoons left. Set it aside and let it cool.
Step 2
Then whisk the
All-Purpose Flour (185 g)
,
Ground Cinnamon (3 g)
,
Pumpkin Pie Spice (as needed)
,
Baking Soda (2 g)
,
Baking Powder (as needed)
, and
Salt (2 g)
in a medium bowl. Set that aside too.
Step 3
Get out a stand mixer fitted with the paddle attachment and combine the
Butter (120 g)
and
Dark Brown Sugar (145 g)
in its bowl. Beat them together until fluffy.
Step 4
Add in the
Egg (1)
, reduced and cooled apple cider, and
Vanilla Extract (5 mL)
.
Step 5
Once they are mixed in reduce the speed to low and slowly add in the flour mixture until you have a soft cookie dough.
Step 6
Get out a sheet pan and line it with a silicone mat or parchment paper.
Step 7
Stir the of
Granulated Sugar (25 g)
and the remaining
Ground Cinnamon (5 g)
together in a small bowl for the coating.
Step 8
Then use a 1.5 inch cookie scoop to bring two scoops together into a ball. Flatten it a little into a disc and place one of the
Caramel Candies (12)
in the center.
Step 9
Bring the sides over to completely enrobe the caramel and roll it slightly to smooth it back into a ball. Roll it through the cinnamon sugar to coat it well and place it on the lined sheet tray. Repeat this process to make a dozen total. Put the tray in the freezer to set everything for 20 minutes.
Step 10
When the 20 minutes is up, preheat the oven to 350 degrees F (180 degrees C).
Step 11
Bake the cookies for about 15 minutes, until they slightly spread and get a little golden around the edges. They will still be a bit soft on top.
Step 12
Let them cool for 6-8 minutes before you transfer them to a rack to finish cooling. Store them in a sealed container until you are ready to serve them! Enjoy!
