It's already September?! Every year keeps flying by faster. I've tried to hold off on the "fall" recipes, but it's felt like fall here in Alaska since mid-July, so I can't stop myself anymore. These cookies are so amazingly good. C'mon, apple-flavoring and caramel mixed in a cookie? How can you resist? You can either eat these straight out of the oven (give them just a
couple minutes to cool off though--that caramel gets HOT!) or warm them
for just a few seconds in the microwave. They're best if the caramel is
soft and gooey
Printable Recipe
Printable Recipe
Caramel-Stuffed Apple Cider Cookies
1 cup butter, very softened
1 cup granulated sugar
1/4 teaspoon salt
1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free*
2 eggs
1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free*
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels
Preheat oven to 350 degrees F (190 degrees C).
Line rimless cookie sheets with parchment paper. (I used my Silpat--had a little trouble with some of the caramel, but in a pinch, it works.)
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy.
Beat in eggs and vanilla extract, then mix in the flour mixture until just combined.
With a standard cookie scoop, scoop the dough, scraping off the excess as you go up the bowl.
Flatten the dough slightly in your hand and place a caramel in the center.
Work the dough around the caramel sealing VERY well (so the caramel won't leak out).
Place the cookies two inches apart on the sheets.
Bake 12 to 14 minutes or until golden brown around the edges.
After baking, carefully slide the parchment with the cookies onto the counter.
Let cool until they are no longer soft but still slightly warm.
Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels
Preheat oven to 350 degrees F (190 degrees C).
Line rimless cookie sheets with parchment paper. (I used my Silpat--had a little trouble with some of the caramel, but in a pinch, it works.)
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy.
Beat in eggs and vanilla extract, then mix in the flour mixture until just combined.
With a standard cookie scoop, scoop the dough, scraping off the excess as you go up the bowl.
Flatten the dough slightly in your hand and place a caramel in the center.
Work the dough around the caramel sealing VERY well (so the caramel won't leak out).
Place the cookies two inches apart on the sheets.
Bake 12 to 14 minutes or until golden brown around the edges.
After baking, carefully slide the parchment with the cookies onto the counter.
Let cool until they are no longer soft but still slightly warm.
Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.
Makes 51 cookies.
