Tuesday, October 4, 2011

Caramel Stuffed Apple Cider Cookies

I went to Colorado last week for a friend's wedding, and while I was there, my mom found out I had a cooking blog.  She asked me to make the family something for desert.  I had recently seen this recipe on Pinterest that I wanted to try.  It is originally from a blog called "Scrambled Henfruit." Unfortunately, I don't have any pictures of this because my cell phone was dead and I didn't have my camera.
These are the perfect fall treat!

1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found 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
1 teaspoon ground cinnamon
3 cups all purpose flour
1 bag Kraft Caramels (14 oz)

Preheat oven to 350.  Line cookie sheets with parchment paper.  Trust me, you need it!  
In a medium sized bowl, mix the butter, sugar, salt, and all 10 packages of Apple Cider mix.  Then beat in eggs, one at a time.  Next mix in the vanilla.

In another bowl, whisk together the flour, baking soda, baking powder, and cinnamon.

Gradually add the dry ingredients to the butter/sugar mixture.  Mix until the the dough is the consistency of normal cookie dough.  

Scoop out the cookie dough into balls that are about 1 Tablespoon.  Flatten each ball, and place one unwrapped square of caramel in the middle.  Cover the caramel with the cookie dough.  Make sure it is completely covered.  If it isn't, it will stick to the cookie sheet, and when you go to pick the cookies up, the caramel will completely fall out.  Trust me on this one. 
Bake cookies for 12 minutes.  Do not overcook!  It is hard to tell when these cookies are browning because the dough is already pretty brown, so be careful!
This makes about 3 dozen depending on how big you like your cookies.  I hope you enjoy them as much as I did!

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