• 1 cup butter (2 sticks), softened
  • 1 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1/4 cup King Arthur boiled cider (optional)
  • 3 cups all-purpose flour, sifted
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 tsps cinnamon
  • 1/2 teaspoon cream of tartar
  • 3/4 cup oats
  • 1 package Caramel Apple Milky Way Minis
  • 1 cup granulated sugar
  • 6 tbsps butter, room temperature
  • 1/2 cup heavy cream, room temperature
  • 2 tbsp dark rum
  • 1/4 cup boiled apple cider
  • sea salt to taste

I was so excited when I found these limited edition Milky Ways in Target. One of my favorite parts of October is that Halloween gives us all an excuse to OD on chocolate and festively decorated baked goods. I am such a sucker for holiday candy, especially all the limited edition M&M’s and chocolates that pop up everywhere. I still have pink peanut M&Ms from Valentine’s Day. A great tip for creating color specific candy bars is to buy color schemed candy during the holidays. Custom colored M&Ms cost a fortune online, but you can get them really cheap during holidays, especially the day after.

When I saw these caramel apple milky ways, I immediately imagined apple cinnamon flavored cookies with an ooey gooey milky way in the center. I decided to use a snickerdoodle recipe for the dough and then added boiled cider and vietnamese cinnamon from King Arthur flour to enhance the apple flavor. I know that most people don’t have boiled cider on hand so you can definitely leave it out or use an apple extract or add an apple drink powder. The dough was a bit sticky so I added oats to improve the texture. They’re equally delicious without the oats, but the cookies are a lot flatter. I drizzled the tops with homemade caramel and some red sugar sprinkles for color. Romain loved these cookies and he is not a big cinnamon fan. I would love to also adapt this recipe into a cake cookie and add chunks of fresh apple. I love fall baking!


1. Preheat Oven to 325 degrees F. Cream butter and sugars in a large bowl or standmixer. Beat in King Arthur Boiled Cider and eggs.

2. In another bowl, whisk together the flour, baking soda, salt, cinnamon and cream of tartar.

3. Beat the dry ingredients into the wet ingredients. Fold in the oats.

4. Refrigerate dough for at least 30 minutes. If you have the time, I recommend refrigerating the dough over night.

5. Wrap a tbsp amount of dough around a Caramel Apple Milky Way.

6. Bake on a cookie sheet for 10-12 minutes.

For the Caramel Sauce, heat sugar over medium heat in a medium sauce pan. Stir the sugar until it comes to a boil and turns a dark amber color. At this point, stir in the butter until melted and remove from heat. Whisk in the room temperature cream very slowly. The mixture will bubble and crackle. Stir quickly with a wire whisk until smooth. Stir in the rum, salt and cider and let the caramel cool to room temperature. Drizzle the caramel over completely cooled cookies and decorate with red sprinkles.

Store in the refrigerator to let the caramel solidify. Serve at room temperature.

It stores well in a glass jar. Be sure to refrigerate unused caramel.

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