A tart apple flavored cookie stuffed with chewy caramel.
Total Time:35 minutes
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups flour
1 cup (2 sticks) softened butter
1 cup sugar
1/2 teaspoon salt
1 box (10 packets) instant hot apple cider mix
1 teaspoon vanilla
1 bag caramels
In a small bowl, gently whisk together baking soda, baking powder, cinnamon, and flour until combined. Set aside
With a mixer, cream together butter, sugar, salt, and apple cider mix until fluffy.
Mix in eggs one at a time, followed by vanilla.
Slowly add dry ingredients to the butter mixture and mix on low until just combined. Make sure you give everything one last stir with a spatula to be sure that it’s mixed all the way through and there’s no flour on the bottom of the bowl.
Refrigerate the dough for at least an hour.
Preheat your oven to 350 F (175C) and line your baking sheet with parchment paper or a silicone baking mat. You’ll definitely need it.
Unwrap your caramels, and resist the urge to eat them. I use my cookie scoop, which is about a tablespoon to scoop out the dough. Press your thumb into the center of the ball to make some space, then press a caramel right into the center and mold your dough around the caramel to seal it in.
Place your cookie dough encased caramel on your cookie sheet, and just keep creating these little beauties until you fill it up. Place the cookies about two inches apart. They’ll spread quite a bit. Store the dough in the fridge between batches.
Bake at 350 for about 13 minutes or until light brown around the edges.
When you pull the cookies out of the oven, pull your parchment paper or silicone mat off the cookie sheet right away. Allow the cookies to cool completely, then give them a gentle twist to pull them off the mat or parchment.