These cookies are perfect for the fall. They are apple cider cookies with a gooey caramel filling! This recipe makes about 4 dozen cookies, so I generally half the recipe.
To make them you will need:
- 1 cup BUTTER, softened
- 1 cup SUGAR
- 1/2 tsp SALT
- 1 box ALPINE SPICED APPLE CIDER INSTANT ORIGINAL DRINK MIX (not sugar free!), all 10 packets
- 2 EGGS
- 1 tsp VANILLA EXTRACT
- 1 tsp BAKING SODA
- 1/2 tsp BAKING POWDER
- 1 tsp CINNAMON
- 3 cups FLOUR
- 1 bag KRAFT CARAMELS (14 oz.) or HOMEMADE CARAMEL SQUARES
In a small bowl whisk together the baking soda, baking powder, cinnamon, and flour. Slowly mix the flour mixture into the butter & egg mixture. Mix until all ingredients are just combined.
Optional: Refrigerate dough for 1 hour. This makes the dough easier to work with!
Take a rounded tablespoon of dough and wrap it around a caramel square making sure that the caramel is completely covered. Place this on a cookie sheet with a piece of parchment paper. Make sure the balls are about 2 inches apart on the parchment. Bake the cookies for 12-14 minutes or until the cookies are light brown around the edges. Be careful not to over bake the cookies!
When the cookies are done baking, pull them out of the oven and allow them to cool for a few minutes on the cookie sheet until the cookies are firm enough to stay in one piece when moved, but still warm. (If you allow them cool all the way they will become difficult to remove from the cookie sheet.) Twist each cookie gently to get them to come off of the cookie sheet and flip each cookie upside down to finish cooling.
These cookies are best eaten warm! (Especially if you use the Kraft Caramels) I generally warm them in the microwave for a few seconds so they are nice and gooey!
The website where I found this recipe is: http://scrambledhenfruit.blogspot.com/2010/11/caramel-stuffed-apple-cider-cookies.html