These cookies were amazing! I first cooked them for a Mother's Day treat, thinking they would be a one time thing, but no! They were to good and even though they are truly meant for fall I will make them anytime.
These babies have such a nice little surprise in the center that it is really hard not to grab two. They also save well so if you want them to go for a little while, just put them in any container.
Apple Cider Caramel Cookies
Ingredients:
1 cup of slightly melted unsalted butter
1 cup granulated sugar
1/2 teaspoon salt 1 (7.4 oz.) box of Alpine Spiced Apple Cider: Instant Original Drink Mix
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder 3 cups all-purpose flour
1 (14 oz.) bag Kraft Caramels
Instructions:
1. Pregeat your oven to 350 degrees farenheight, prepare cookie sheets (I used non-stick pans for less work).
2. Cream together your butter, sugar, salt, and the entire box of apple cider until smooth and creamy. Beat in eggs and vanilla.
3. Add the baking soda and baking powder and mix in. Add the flour and stir until just combined.
4. Grab a small chunk of cookie dough and flatten it to put the caramel in. Roll the dough into a ball around the caramel until it is hidden.
5. Put the cookies on a cookie sheet, evenly spaced. You want them to be far enough apart that they don't touch because they GROW. Place them in the oven for 12 to 15 minutes. (I put them in for twenty because they were so big!) Cook until golden brown and let sit for another 5 minutes on the cookie sheet. Take them off the sheet and sit on a wire wrack to cool. Be careful the carmel may stick a little and you don't want to break your cookies.
6. While on the wire rack you might want to lift them every once in a while as the caramel may try to seep through the holes.
These cookies make your house smell delicious and are a great dessert.
Enjoy!
Ashley P.
