Caramel Stuffed Apple Cider Cookie Recipe
3 cups Flour
1 teaspoon Baking Soda
1/2 teaspoons Baking Powder
1 teaspoon Cinnamon
1 cup Butter, Softened
1 cup Sugar
1/2 teaspoons Salt
10 packages Alpine Spiced Apple Cider Drink Mix
2 whole Eggs
1 teaspoon Vanilla Extract
14 ounces Wrapped Kraft Caramels
-In a small bowl whisk together flour, baking soda, baking powder and cinnamon. Set aside.
-With your mixer, 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 into the butter/egg mixture, continuing to mix as you go. Mix until just combined.
-Refrigerate dough for about an hour. When you are ready to bake, unwrap your caramels, and preheat oven to 350° F. Line cookie sheets with parchment.
-Scoop out cookie dough balls that are about the size of a walnut. 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 the balls on the parchment covered cookie sheets 2 inches apart.
-Bake 12-14 minutes, or until very lightly browned around the edges. Allow cookies to cool at least 5 minutes before removing from pan then turn them upside down on a rack to finish cooling.
Be VERY careful if you decide to eat one while it's still warm. The caramel gets extremely hot.
Makes roughly 4 dozen
These should be baked on parchment paper or a silpat; waxed paper also works. The caramel often melts through slightly at the bottom of the cookie. If they stick, put the pan in the freezer for a few minutes and they should release.
This is not my recipe, it's available in a lot of different places via Google so I have no idea who to credit for it.
These cookies are damned good and perfect for the Fall.
After they've cooled they are best warmed just for a few seconds(NO MORE THAN TEN SECONDS) in the microwave. Again, those caramels get really hot, really fast.
