Apple Cider Cookies with Caramel Filling
User Reviews
4.5
Apple Cider Cookies with Caramel Filling
Description
The recipe starts by combining flour with baking soda, baking powder, cinnamon, and allspice to create a warmly spiced base. Butter, sugar, salt, and apple cider instant drink mix are creamed together until light and fluffy, imparting a distinct apple flavor without added juice. Eggs and vanilla are then incorporated, followed by the gradual addition of dry ingredients to form a soft dough. Chilling the dough for an hour helps meld flavors and improves handling.
Using a cookie scoop, dough portions are flattened and wrapped around unwrapped caramel pieces, ensuring the caramel is fully enclosed before baking. Baked at 350°F on parchment-lined sheets, the cookies develop a lightly spiced, tender crumb with a molten caramel center. This cookie marries the warmth of fall spices and apple cider notes with the rich sweetness of caramel.
They are ideal for seasonal treats or gifting and offer an enjoyable contrast between the soft cookie and melted interior.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground allspice
- 1 cup butter softened, unsalted
- 1 cup granulated sugar
- ½ teaspoon salt
- 7.4 ounces apple cider instant drink mix not the sugar-free variety, Alpine spiced, original
- 2 egg
- 1 teaspoon vanilla extract
- 11 ounces caramels 1 bag, Kraft brand
Instructions
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, and allspice. Set aside.
- In the bowl of a stand mixer (or in a large mixing bowl with a hand mixer), beat together the butter, sugar, salt, and all 10 packages of apple cider drink mix powder, until light and fluffy.
- Add the eggs one at a time, mixing after each addition. Pour in the vanilla and mix.
- Add the dry ingredients to the wet ingredients in two additions, mixing until just combined after each addition.
- Refrigerate the cookie dough for 1 hour.
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside. Unwrap the caramels. (There should be 36 in the bag.)
- Use a cookie scoop or measuring spoon to scoop out 1 tablespoon of cookie dough. Flatten the dough ball slightly in the palm of your hand. Press the unwrapped caramel into the center of the cookie dough and seal the dough around it, covering it completely.
- Place on the prepared cookie sheet. Repeat with the remaining cookie dough and caramels. Leave 2 inches of space between the cookies on the baking sheet.
- Bake for 12-14 minutes or until very lightly browned around the edges. (Start checking on the cookies at 12 minutes. You don't want to overbake them!)
- Once the cookies are done, remove them from the oven and carefully pull the parchment to slide the paper and cookies off of the baking sheet right and right onto the counter.
- Allow cookies to partially cool on the parchment paper.
- When cookies are firm but still slightly warm, carefully twist them off the parchment and flip them upside down before allowing to cool completely. (If the cookies cool too much and stick to the parchment, put them into the freezer for a few minutes. They'll pop right off.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 163kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 23mg | 8% |
| Sodium | 101mg | 4% |
| Potassium | 17mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 16g | 32% |
| Vitamin A | 171IU | 3% |
| Vitamin C | 200mg | 222% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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