So my neighbor brought over these to die for cookies about a week ago...
and I am not kidding, they are to die for...
since then I have made 2 batches and I think together we improved them slightly!
I will post the original and our newer version for you and you can decide which one to try!
Recipe courtesy of Studio 5
Caramel Stuffed Apple Cider Cookies
- 1 c. softened butter
- 1 c.granulated sugar
- 1/2 t.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 t. vanilla extract
- 1 t. baking soda
- 1/2 t. baking powder
- 1 t. ground cinnamon
- 3 c. all purpose flour
- 1 bag Kraft Caramels (14 oz)
· Preheat oven to 350° F. Line
cookie sheets with parchment. (You really need the parchment!)
Mix together butter and sugars until
fluffy, add eggs, vanilla, salt and apple cider packets and mix well.
Add dry ingredients and mix well.
· Refrigerate for about an hour (This is crucial...I learned the hard way)
· When you are ready to bake, unwrap your caramels.
· Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
· 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.
· Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over- bake! 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 but still slightly warm, carefully twist off of parchment and place on another piece of parchment paper that is on your counter.
· Yield: about 4 dozen, depending on how large you make your cookies. Store in an airtight container.
· Refrigerate for about an hour (This is crucial...I learned the hard way)
· When you are ready to bake, unwrap your caramels.
· Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
· 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.
· Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over- bake! 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 but still slightly warm, carefully twist off of parchment and place on another piece of parchment paper that is on your counter.
· Yield: about 4 dozen, depending on how large you make your cookies. Store in an airtight container.
Michelle and I's version: We thought that using the Kraft Caramel Bits would make the caramel distribute evenly and also make the cookies easier to make. It was beyond perfect after using the caramel bits. Let me tell you, rolling all those caramels into the cookies was not the most fun thing to do! And, if you use the small pampered chef cookie scoop for these, bake them for 10-11 minutes, they turn out perfect
1 comment:
Now i am craving these... I have a stephens cannister of cider... wonder how much of that to use? AND I just heard you should roll your finished scoops in cinnamon sugar... sounds good.
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