Thank goodness for The Girl Who Ate Everything! Love this girls recipes and sense of humor!
These tasty bites are a true adventure for any cookie lover. the small wells of caramel add a dimension to these cookies that practically makes them sing a melody of fall. The only change I would make is cutting down on the amount of cider used. The original recipe calls for the whole box. I cut that down by two packets so the cider taste doesn’t fight with and overpower the caramel bits. Lets get to it!
1 cup unsalted butter, softened
1 cup sugar
1/2 teaspoon salt
8 packs of Alpine Spiced Apple Cider Mix (use the other two as a sweet drink on a chilly afternoon)
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. (cut into fourths)
Preheat oven to 350°. Line cookie sheets with parchment paper (you need this so that the caramel doesn’t stick to the bottom of your cookie sheet).
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With an electric mixer, cream together butter, sugar, salt and all 8 packages of apple cider drink mix powder, until light and fluffy.
Beat in eggs, one at a time.
Add vanilla and mix well.
Gradually add flour mixture to butter/egg mixture. Mix until just combined.
Scoop out cookie dough ball about the size of a walnut (about 2 tablespoons).
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.
Shape the dough into a ball, and place on parchment covered cookie sheets about 3 inches apart.
Bake 11-14 minutes, or until very lightly browned around the edges. They may not look quite done in the center but that is OK.
Once the cookies are done, carefully 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 but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down on the parchment or on a cookie rack. If they are not upside down while they cool they may drizzle caramel out the bottom.
Makes around 2-3 dozen cookies. Eat at room temperature or slightly warmed in the microwave.