Welp. It's official. Yet ANOTHER caramel recipe I need in my life. Introducing your new favorite fall dessert (and I'm pretty sure mine too):
Caramel Stuffed Apple Cider Cookies!
Caramel Stuffed Apple Cider Cookies
Prep Time: 20 min. Cook Time: 11 min. Difficulty: Easy
Recipe adapted from The Girl Who Ate Everything
Makes 2-3 dozen cookies
1 cup unsalted butter, softened
1 cup sugar
1/2 teaspoon salt
1 (7.4 oz) box Alpine Spiced Apple Cider Instant Original Drink Mix (10 packets - found next to hot chocolate mix)
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
1 (14 ounce) bag of Kraft chewy caramels
1. Preheat oven to 350°F. Line cookie sheets with parchment paper (so caramel doesn't stick to the bottom).
2. In a small bowl, whisk together flour, baking soda, baking powder and cinnamon. In a large mixing bowl, cream butter, sugar, salt, and all 10 packets of apple cider drink mix until fluffy. Beat in eggs one at a time, and do the same with vanilla. Gradually beat in flour mixture until just combined.
3. Take about 2 tbsp of dough and flatten it in your hand. Press unwrapped caramel into the center, then cover completely with dough. Place on cookie sheet. Repeat with the rest of the dough, leaving about 3 inches of space between them.
4. Bake 11-14 minutes, or until lightly golden brown. Remove parchment from hot cookie sheet, and allow cookies to cool on parchment until they are firm enough to gently twist off and remove. Allow them to finish cooling completely on a wire rack, upside down (so caramel can't escape though the bottom).