This year, I got to take part in the Great Food Blogger Cookie Swap. It was completely awesome. As Luna would say, “It was just like having friends.” I got to make some amazingly delicious cookies and send them in the mail to three perfect strangers, and I received three different batches of cookies from three other complete strangers. It was the most delicious party I didn’t have to leave my house for. I loved it, and I can’t wait until next year.
Oh, and did I mention they raised over $13,000 for kid’s cancer research? How awesome is that?
I made caramel stuffed apple cider cookies. I’ve been waiting and waiting to share these with you. I’ve made them several times, and they’re always a huge hit. The cookies have a tart apple flavor from a whole box of hot apple cider mix, and each one is stuffed with a whole caramel. It’s a sweet chewy surprise. It’s a little bit impossible to stop eating them.
I got the idea from Pinterest and a blog called Scrambled Henfruit. I love it when a photo on the internet can be transformed into something that makes you want to high five everyone you see.
I’ve gotten to share these cookies with a lot of people, and now I’ve spread them all over the country. It’s exciting when my little blog can be a part of a much larger community full of enthusiastic foodies. I’m lucky they’re so welcoming to the new kids.
You should try these caramel stuffed apple cider cookies. You’ll definitely make new friends.
- 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
- 2 eggs
- 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 and line your baking sheet with parchment paper. You'll definitely need the parchment.
- 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 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 off the cookie sheet right away. Give it about a minute for the cookies to cool down enough to not burn your fingers off, then gently flip them upside down to cool. If the cookies are stuck to the parchment, let them cool, then pop them in the freezer for a few minutes and you'll be able to separate the caramel from the parchment, no problem.
- Share with friends.