A couple of weeks ago I volunteered to bake up some treats for a bake sale. It was a fundraiser for my girls’ AHG troop so I wanted to make sure I baked up something that people would want to buy. I debated, but ended up making these because…
A. They are easily wrapped (no icing or sticky topping to deal with)
B. Anything with caramel inside must be good!
I overbaked a couple of them by a few minutes and so I HAD to eat those,(ya know) and they tasted really great even overcooked!!!
Again with the caramel… inside!!!
These are perfect for a fall day when you just need something rich and wonderful. Plus they will make your house smell like apples! Yum! Just make sure you make enough to go around… they will go fast!!!
Caramel Stuffed Apple Cider Cookies!
- 1 cup softened butter
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 9 packets Alpine Spiced Apple Cider Instant Original Drink mix I find this in my grocery store near the hot chocolate mixes.
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups all purpose flour
- 1 bag Kraft Caramels 14 oz.
- Preheat oven to 350° F. Line cookie sheets with parchment or a silcone baking mat. (This is necessary because the caramels will bake out the bottom and stick to an unlined pan)
- In a small bowl whisk together flour, baking soda, and baking powder.
- With your mixer cream together butter, sugar, salt and all 9 packages of apple cider drink mix powder, until light and fluffy.
- Beat in eggs, one at a time then add the vanilla and mix well.
- Gradually add flour mixture to butter/egg mixture. Mix until just combined.
- Refrigerate for about an hour. (You don't HAVE to do this (I didn't) but it does make it easier to make a ball)
- When you are ready to bake, unwrap your caramels.
- Scoop out cookie dough ball 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 on parchment covered cookie sheets 2 inches apart. It works even better if you flatten the caramels first too.
- Bake 12-14 minutes, or until very lightly browned around the edges. Don't over-bake because the caramel will be too hard to bite through! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.)If they do end up sticking to the parchment/ silicone mat before turning over then just put them in the freezer for a minute and they should come right off.
- Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container. Enjoy!