Do you say Car-Mel or Care-a-mel? Either way you say it, I have a hard time resisting anything with the sweet candy combined. That’s why I know if you’re anything like me, you’ll also love these Caramel Apple Cider Cookies.
When cold weather starts rolling in, you can also find me warming up with a cup of hot apple cider. I find a whole lot of comfort in wrapping up in a blanket watching the leaves turn color and sipping on that cup of cider. Mixing 2 of my favorites into a cookie – well, could life get any better?
Hint: I, personally, like using Stone Cookie Sheets to make cookies. They brown more evenly and seem to cook better than traditional ones. If you don’t have one, use Parchment paper or a reusable Silpat sheet on your cookie sheet!
If you love to bake, and even if you don’t, you’ll find these cookies are simple to throw together. They’re a great way to get the kids involved in the kitchen too. You can put them in charge of unwrapping all those caramels, and by the time they’re done you’ll be ready to have them place one on each cookie ball. Win win, so they won’t be asking to crack the eggs, a problem I run into frequently while baking with the kids, but they still get to help and spend time with you.
- 1 cup softened Butter
- 1 cup Sugar
- ½ tsp Salt
- 1 box (10 packets) Alpine Spiced Apple Cider Instant Drink mix
- 2 Eggs
- 1 tsp Vanilla
- ½ tsp Cinnamon
- 1 tsp Baking Soda
- ½ tsp Baking Powder
- 3 cups Flour
- 11 oz Kraft Caramels (about 40)
- Preheat oven to 350
- Line Cookie Sheets with parchment paper or silicone mat.
- Cream together butter, sugar, salt and all 10 packets of apple cider mix until fluffy.
- Beat in eggs, cinnamon and vanilla extract.
- Whisk together baking soda, baking powder and flour in another bowl.
- Beat in flour mixture until just combined.
- Spoon out 2 tablespoons of dough into a ball.
- Flatten and place a caramel into the middle and seal dough around it.
- Place about 2-3" apart on prepared sheet.
- Bake 12-14 minutes or until lightly brown around the edges.
- Gently slide the parchment the cookies onto the counter.
- Allow to cool until they firm up but are slightly warm.
- Gently twist to remove from sheet and flip to finish cooling upside down on the parchment paper.
Get more cookie ideas and tips from one of my favorite cookie cookbooks, Betty Crocker’s Big Book of Cookies!
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