Step 1: Make the cider magic.
Pour your apple cider into a small saucepan and let it gently bubble over medium heat. Keep it going until it thickens and reduces to about ¼ cup — this usually takes 15 to 20 minutes. Set it aside to cool. This reduction is the secret weapon that gives the cookies their unmistakable apple punch.

Step 2: Cream it up.
In a large mixing bowl, beat the softened butter and sugar together until they’re light and fluffy. (This step is what gives the cookies their tender texture.)

Step 3: Add the wet team.
Mix in the eggs one at a time, followed by the vanilla extract. Beat until everything is smooth and creamy.

Step 4: Whisk the dry stuff.
In another bowl, stir together the flour, baking soda, and salt. No lumps, no drama.

Step 5: Bring it all together.
Gradually add the dry ingredients to the wet mixture. Mix just until the dough comes together — no overmixing here.

Step 6: Flavor boost.
Fold in the cooled cider reduction and the caramel bits. You want those little caramel gems scattered evenly so every bite gets some love.

Step 7: Chill time.
Cover the bowl and pop the dough in the fridge for at least 30 minutes. This keeps the cookies thick and chewy instead of spreading thin in the oven.

Step 8: Preheat and prep.
While the dough chills, heat your oven to 375°F (190°C). Line your baking sheets with parchment paper.

Step 9: Roll and coat.
If you like a sweet, sparkly finish, roll the dough balls in extra sugar before baking. Scoop out about 1-inch balls and coat them lightly.

Step 10: Bake to perfection.
Arrange the dough balls 2 inches apart on the baking sheets and bake for 9 to 11 minutes. You want golden edges and soft centers — they’ll finish setting as they cool.

Step 11: Cool down.
Let the cookies rest on the baking sheet for a few minutes, then transfer them to a wire rack. This helps lock in that chewy center while keeping the edges crisp.