Caramel Apple Cider Cookies
User Reviews
4.5
Caramel Apple Cider Cookies
Description
The recipe combines all-purpose flour with baking soda, baking powder, and cinnamon to form a spiced base. Butter, sugar, salt, and the apple cider drink mix powder are creamed to infuse the dough with sweet and spiced apple cider flavor. Eggs and vanilla contribute moisture and depth.
Dough balls about the size of two tablespoons are flattened to enclose individual unwrapped caramel candies, ensuring each cookie has a molten center. Baking at 350°F for 9 to 12 minutes produces cookies that are golden with a soft but structured crumb, with caramel melting inside without oozing.
These cookies offer a balance of spice and sweetness suitable for fall or holiday baking, enjoyed on their own or with tea or coffee. The cider powder adds a distinctive twist to traditional caramel cookies, making them seasonally appropriate treats.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 /2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup butter softened, unsalted
- 1 cup sugar
- 1/2 /2 teaspoon salt
- 1 (7.4 oz) box apple cider drink mix Alpine Spiced, Instant Original, all 10 packets, found next to hot chocolate mix
- 2 large egg
- 1 teaspoon vanilla extract
- 1 (14 ounce) bag caramels Kraft brand, chewy
Instructions
- 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 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.
- 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. Make sure there's enough dough on the bottom of the ball to cushion the caramel so it doesn't stick to the pan.
- Shape the dough into a ball, and place on parchment covered cookie sheets about 3 inches apart.
- Bake 9-12 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 cool on the parchment.
- Makes around 2-3 dozen cookies. Eat at room temperature or slightly warmed in the microwave for a few seconds.
User Reviews
Overall Rating
4.5
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