Monday, January 6, 2014

Caramel Apple Cider Cookies

I made this recipe for a NYE party.
And while they are delicious, they are a million times better after being popped in the microwave for about 10 seconds -- only then can the caramel reach its gooey delicious potential.
yield: 42 cookies

1C butter, room temperature
1C sugar
½ tsp salt
1 (7.4oz) box Alpine Spiced Apple Cider Instant Drink Mix (near the hot chocolate!)
2 eggs, room temperature
1 tsp vanilla extract
1 tsp baking soda
½ tsp baking powder
1 tsp ground cinnamon
3C all-purpose flour
1 (14oz) bag Kraft caramels

  1. Preheat oven to 350°.
  2. Line cookie sheets with parchment paper (or a silpat).
  3. In a small bowl, whisk together flour, baking soda, baking powder, and cinnamon.
  4. In a large bowl (or stand mixer), cream together butter, sugar, salt, and all 10 packages of apple cider drink mix until light and fluffy - about 3 minutes on medium.
  5. Beat in eggs, one at a time, scraping well as needed.
  6. Add vanilla and mix well.
  7. Lower speed and gradually add flour mixture until just combined.
  8. Refrigerate dough while you are unwrapping your caramels.
  9. After your caramels are unwrapped, remove dough from the refrigerator.
  10. Scoop out about 2 tbs of dough, roll into a ball.
  11. Flatten ball of dough slightly in the palm of your hand.
  12. Press an unwrapped caramel into the center of your dough and seal the dough around it making sure to cover the carmel completely.
  13. Place dough ball on parchment paper covered cookie sheets, about 2 inches apart.
  14. Bake 12-14 minutes, until very lightly browned around the edges.
  15. Slide parchment paper (and cookies) off the baking sheet and allow to cool on the counter or on a wire rack.
  16. Store in an airtight container.
  17. Enjoy! (And seriously, pop them in the microwave for a few seconds before eating).

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