Day 7 of The 2012 Apple Challenge: Caramel Stuffed Apple Cider Cookies

Meredith Hines-Dochterman
Published: October 7 2012 | 3:02 pm - Updated: 1 April 2014 | 1:37 am in

I love caramel apples. When I was a little, caramel apples were fall. Iíd always get one when my family would go to the local apple orchard and that first sticky bite meant that my favorite season was finally here.

I still love caramel apples, although I donít let myself indulge as much as I used to. This is mainly because of all the money Iíve paid my dentist over the years. Caramel is not good for my teeth.

Still, I canít make an apple recipe a day for 31 days without including caramel apples, right?

My dentist would probably say no, so thatís why I made these caramel stuffed apple cider cookies instead.

CARAMEL STUFFED APPLE CIDER COOKIES

  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 (7.4 oz.) box Alpine Spiced Apple Cider Instant Original Drink Mix (10 packets - found next to hot chocolate mix)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1 (14 ounce) bag of Kraft chewy caramels
Preheat oven to 350į. 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. Shape the dough into a ball, and place on parchment covered cookie sheets about 3 inches apart.

Bake 11-14 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 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 on the parchment or on a cookie rack. If they are not upside down while they cool they may drizzle caramel out the bottom.

Eat at room temperature or slightly warmed in the microwave.

NOTE: I found these cookies a little too apple cider tasting, so I will recommend using just 5 packets if strong spices arenít your thing.

Source: www.thecookingphotographer.com

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