Caramel Stuffed Apple Cider Cookies

Caramel Stuffed Apple Cider Cookies Recipe

No Photo

Have you made this?

 Share your own photo!

malinda sargent

By
@GREEKROSE2005

scrambledhenfruit.blogspot.com/...ml

Perfect sweet treat for fall/winter

Rating:

★★★★★ 3 votes

Comments:

Ingredients

  • ·
    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 -not sugar free- all 10 packets (i found this in my grocery store near the hot chocolate mixes.)
  • ·
    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)

How to Make Caramel Stuffed Apple Cider Cookies

Step-by-Step

  1. Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
  2. In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
  3. 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.
  4. Beat in eggs, one at a time. Add vanilla and mix well.
  5. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
  6. 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.)
  7. When you are ready to bake, unwrap your caramels.
  8. Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
  9. 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.
  10. 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.
  11. Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

Printable Recipe Card

About Caramel Stuffed Apple Cider Cookies

Course/Dish: Cookies




Show 3 Comments & Reviews

Simple, Easy To Carry Labor Day Desserts Recipe

Simple, Easy to Carry Labor Day Desserts

Kitchen Crew

I'm heading to a Labor Day barbecue this weekend. Everyone is bringing something and I've been assigned a dessert. I started to look through my Recipe Box app to see...

17 Snickerdoodle Recipes That Are Cinnamon-sugar Perfection

17 Snickerdoodle Recipes That Are Cinnamon-Sugar Perfection

Kitchen Crew @JustaPinch

There’s something so magical about the cinnamon sugar perfection of a snickerdoodle cookie. These soft, melt-in-your-mouth sweets are one of our absolute favorites desserts - so we decided to find...

18 Best Christmas Cookies For A Cookie Exchange Recipe

18 Best Christmas Cookies for a Cookie Exchange

Kitchen Crew @JustaPinch

Don’t be that person who shows up to the Christmas cookie exchange with store-bought cookies. Even if you put them on a plate, people know! There’s just that special something...