I’m not a huge baker. But I feel like I can’t do this holiday season without baking something sugary that will add an inch to my waist line. Even though I bake so few times, I enjoy trying new recipes each time. There are just so many things out there in the world to try, I can’t just stick to one thing!
For this go around, I was being really spontaneous. I just decided one evening that I felt like baking cookies. But I didn’t want to go to the store to get supplies. I found this caramel stuffed apple cider cookie recipe, which I had all the ingredients for, and they were seriously calling my name… I love caramel anything as you can probably tell from the last recipe I shared. Well, I should say I had almost all the ingredients for this. I skipped out on making these apple-y, and the caramel I used was already ooey and gooey. Sooooooo… mine did not turn out as nice looking as the originals. My caramel ended up just soaking into the dough and weren’t gooey at all. They were still delicious though! A perfectly soft, cinnamon, sugar delight with a hint of caramel flavor.
Should you plan on making these for Santa (I have a feeling he would love these 😉 ) I would suggest going to the store to get the caramel squares called for in the recipe. It should make all the difference for a satisfying pull apart goo experience!
Caramel Stuffed Apple Cider Cookies
Apple cider, caramel, cinnamon and cookies. Put them all together = perfect cookie!
- 1 cup unsalted butter nearly melted
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 box Alpine Spiced Apple Cider Instant Original Drink Mix (7.4 ounce) box, not sugar free
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3 cups all-purpose flour
- 1 bag Kraft Caramels (14 ounce) bag
Preheat oven to 350 degrees F (190 degrees C). Line cookie sheets with parchment paper or a silpat mat if you have one.
In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.
With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.
Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.
Perfect to eat when warm. You can place a cookie over a hot cup of your favorite drink for a few minutes to soften up the caramel.
The reason you are flipping the cookies upside down to cool, is so the caramel doesn't drip out all over the place!
If the cookies cooled too much to twist them off the parchment paper, freeze them for a few minutes and they should come right off.
Recipe by Laura Flowers, of The Cooking Photographer.
Last modified: December 22, 2017