Tuesday, October 18, 2011

Caramel Stuffed Apple Cider Cookies

During the cooler months I love lounging around the house on Sundays, and baking. I particularly love making cookies and cupcakes, and this weekend, I put my culinary skills to the test with this new recipe for Caramel Stuffed Apple Cider Cookies. If you like spice cookies you'll love this recipe. My boyfriend tried them and said they taste like a candle smells, but I think they're the perfect fall treat! See if he ever gets any of my yummy snacks ever again!!

You definitely have to be patient while make these though, because the dough gets super sticky and gooey. And I made mine a litttttllleee too large, so keep them on the smaller side!

1 cup softened butter (2 sticks!)
1 cup granulated sugar
1/2 teaspoon salt
7 oz of instant apple cider or spice mix
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon cinnamon
3 cups all purpose flour
14 oz of wrapped caramels


Preheat oven to 350*F. Line cookie sheets with parchment paper (totally necessary!).

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

In a separate bowl, mix butter, sugar, salt and apple cider mix with an electric mixer, until light and fluffy. Beat in eggs one at a time. Add vanilla, and mix well.

Gradually add in flour mixture and mix until just combined.

Refrigerate for about an hour (you definitely want to do this to make the dough easier to work with!)

When you are ready to start baking again, unwrap your caramels and take the dough out of the fridge.

Scoop out about a tablespoon worth of dough, roll in a ball and flatten slightly with the palm of your hand. Press the unwrapped caramel into the center of the dough and seal the dough around it. Place the ball on the cookie sheet, keeping the cookies about 2 inches apart (make sure you leave enough room!).

Bake for 12-14 min or lightly browned. Once the cookies are done, slide the parchment paper off the baking sheet, right onto your counter, and allow cookies to partially cool. When the cookies are cool enough (firm, but still slightly warm), carefully remove from the parchment paper and place upside down on a cooling rack.

Share and when warm ;)

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