Caramel Stuffed Apple Cider Cookies

Let the cookie and candy baking begin! I love this time of year, even though most Texans would curse me when I say this, but I would love to live somewhere a little colder that gets a little snow. That trip to Colorado made me want to be somewhere that I could really enjoy the season. Can you guys believe I still haven't decorated for Christmas? The other half is not too big on the holiday spirit, but I love it. I have such a small place that we really don't have anywhere to put a tree. I need to hit up pinterest for some small space decorating ideas. I need to get something in here. 


Anyway, lets move on to this amazingly delicious cookie. It tastes just like apple cider and these are great warm. I did do one thing different, which I regret, so learn from my mistake. When I went to the grocery store to pick up the caramel squares they only had a generic brand. When I smooshed them between my fingers they were pretty hard. If you start off with a hard caramel when they cool you'll end up with hard caramel, so I chose to use the Kraft caramel bits instead because they were a lot softer. When they baked they distributed throughout the cookie, so if this is what you are going for then the caramel bits are for you, but I wanted the pool of gooey caramel to ooze out when I break them open. So just an FYI when you go to get the ingredients. Any way that you do it though, if you like apple cider, you will love these. It's like the apple cider fairy drop kicked you in the mouth. Enjoy!

Caramel Stuffed Apple Cider Cookies

• 1 cup softened butter 
• 1 cup granulated sugar 
• 1/2 teaspoon salt 
• 1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix - all 10 packets 
• 2 eggs 
• 1 teaspoon vanilla extract 
• 1 teaspoon baking soda 
• 1/2 teaspoon baking powder 
• 1 teaspoon ground cinnamon 
• 3 cups all purpose flour 
• 1 bag Kraft Caramels (14 oz) 

Directions 

Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!) 

In a small bowl whisk together flour, baking soda, baking powder and cinnamon. 

With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy. 

Beat in eggs, one at a time. Add vanilla and mix well. 

Gradually add flour mixture to butter/egg mixture. Mix until just combined. 

Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)

When you are ready to bake, unwrap your caramels.

Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)

Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart. 

Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.


Recipe from Scrambled Henfruit.