Sunday, October 16, 2011

Caramel Apple Cookies

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 only used 8 because my friend told me to. I thought it was great with eight!)

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° F. Line cookie sheets with parchment. (You really need the parchment!) (You really shouldn't preheat this first step because you're supposed to refrigerate your dough for an hour or so)

In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 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.

Refrigerate for about an hour. (If you're really impatient you don't have to do this, but it makes it so much easier to work with.)

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 allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off. *just a note, if you are twisting the cookies off and the caramel keeps making a big mess and you're cookie is falling apart, you probably need to wait longer for the cookies to cool more. (10-15 min)

Yield: about 4 dozen, depending on how large you make your cookies (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

*They are so good warm. If they're not warm, heat them up for 10 seconds in the microwave.

Here's the blog I got the recipe from:

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