Real Recipes From Real Home Cooks ®

apple cider cookies with caramel filling

Recipe by
Suzie Grogan
Goldendale, WA

12 minutes worked perfectly for my cookies. Check them at 12. You don't want to over bake these cookies! 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.

yield serving(s)
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For apple cider cookies with caramel filling

  • 1 c
    butter, softened
  • 1 c
    sugar
  • 1/2 tsp
    salt
  • 1 box
    apple cider instant drink mix(all 10 pkgs)
  • 2
    eggs
  • 1 tsp
    vanilla extract
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1 tsp
    cinnamon
  • 3 c
    all purpose flour
  • 1 bag
    kraft caramels(14 oz)

How To Make apple cider cookies with caramel filling

  • 1
    In a small bowl whisk together flour, baking soda, baking powder and cinnamon
  • 2
    With your mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy
  • 3
    Beat in eggs, one at a time
  • 4
    Add vanilla and mix well
  • 5
    Gradually add flour mixture to butter/egg mixture and mix until just combined.
  • 6
    Refrigerate for about an hour
  • 7
    Preheat oven to 350° F
  • 8
    Line cookie sheets with parchment
  • 9
    When you are ready to bake, unwrap your caramels
  • 10
    Scoop out cookie dough ball about the size of a tablespoon
  • 11
    Flatten the ball of dough slightly in the palm of your hand
  • 12
    Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely
  • 13
    Place on parchment covered cookie sheets 2 inches apart
  • 14
    Bake 12-14 minutes, or until very lightly browned around the edges
  • 15
    Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter
  • 16
    Allow cookies to partially cool on the parchment
  • 17
    When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down on the parchment

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