First, bring the
Apple Cider (3/4 cup)
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.
Then whisk the
All-Purpose Flour (1 1/2 cups)
Ground Cinnamon (1 tsp)
Pumpkin Pie Spice (1/2 tsp)
Baking Soda (1/2 tsp)
Baking Powder (1/4 tsp)
Salt (1/4 tsp)
in a medium bowl. Set that aside too.
Get out a stand mixer fitted with the paddle attachment and combine the
Butter (1/2 cup)
Dark Brown Sugar (2/3 cup)
in its bowl. Beat them together until fluffy.
Add in the
, reduced and cooled apple cider, and
Vanilla Extract (1 tsp)
Once they are mixed in reduce the speed to low and slowly add in the flour mixture until you have a soft cookie dough.
Get out a sheet pan and line it with a silicone mat or parchment paper.
Stir the of
Granulated Sugar (2 Tbsp)
and the remaining
Ground Cinnamon (1/2 Tbsp)
together in a small bowl for the coating.
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.
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.
When the 20 minutes is up, preheat the oven to 350 degrees F (180 degrees C).
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.
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!