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Caramel Stuffed Apple Cider Cookies

Last weekend I visited a ginourmous Wal-Mart in the big town of Post Falls, Idaho. There I proceeded to hunt down bags of Kraft Caramels, because where I live caramels are seasonal and have already vanished from store shelves.

After squealing with excitement upon finding said caramels, I quickly snatched up five bags and headed miles away to pay. Finally arriving, and feeling like I actually exercised racing through that ridiculously large store, I spotted a box of powdered apple cider on the end cap of the checkout. It was there my brain started to wake up.

Here’s the internal conversation with myself:
“Oooo apple cider. What could I do with apple cider? Why not make it into cookies? How the heck am I going into put it in cookies? (Stares at caramels). Well, I don’t know but I’m going to stuff caramels into it.”

That’s how these cookies were born. Created from total randomness from a crazy wife who makes cookies once a week for people she doesn’t even know. This however, does make my husband and his coworkers very happy, and so I will continue this nuttiness.

Caramel Stuffed Apple Cider Cookies

These cookies are best after sitting over a warm drink for a few minutes. The caramel softens up and they turn into warm caramel apple cider heaven.

Ingredients
1 cup unsalted butter, nearly melted
1 cup granulated sugar

1 teaspoon salt
1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix *Not sugar free*
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels

Instructions
1. Preheat oven to 350 degrees F (190 degrees C). Line rimless cookie sheets with parchment paper. It has to be parchment this time.

2. In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.

3. With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.

4. Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.

Makes 51 cookies.

Notes: If cookies get too cool before you twist them off, freeze the whole sheet for a few minutes and they’ll come right off.

By Laura Flowers

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