Apple Cider Cookies With Caramel Filling Recipe

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Apple Cider Cookies with Caramel Filling

Suzie Grogan


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.

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10 Min
15 Min


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


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

About this Recipe

Course/Dish: Cookies
Main Ingredient: Fruit
Regional Style: Southern