Caramel Stuffed Apple Cider Cookies

Using spiced apple cider mix as part of cookie dough? How interesting! I also love things stuffed inside cookies, so these were winners on several fronts. I saw this recipe and I was instantly interested. I think I came across this recipe on my new addiction Pinterest. I love that I can bookmark things (with photos) and access it from any computer I am using. It’s really great. Have you discovered Pinterest?

I don’t always like to use the more processed ingredients, and this uses the instant spiced cider mix as the main flavoring. I didn’t let too many of those thoughts get in the way since the cookies are so interesting. I hadn’t had instant spiced cider in ages, but I remember having it when I was a kid. Maybe I had it at camp? I can’t really remember but it has a very distinct smell and the instant you open the spiced cider packets that aroma really hits you. These smelled great when mixing them, great when baking them and they are absolutely divine.

The caramel can be a bit tricky, so make sure you let the cookies cool quite a bit before attempting to remove them from the baking sheet. Rush it a bit and you’ll have a caramel mess. This makes a lot of cookies, in fact I ran out of caramels before I ran out of dough. I rolled some of the cookies in cinnamon sugar and accidentally rolled some in maple sugar/sugar mixture. The maple actually worked really well. The apple flavor is most pronounced with the sweetness of the caramel coming in also. They have a nice spice to them, which is really interesting. These cookies are so different but so very good.

Caramel Stuffed Apple Cider Cookies

3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1-1/2 teaspoons cinnamon
1 cup butter, room temperature
1 cup brown sugar, firmly packed
1/2 teaspoon salt
1 Box (10 packets) Instant Spiced Apple Cider Mix
2 eggs, room temperature
1 teaspoon vanilla
14 ounce bag Kraft Caramels
Cinnamon sugar

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

In a large mixer bowl, cream together the butter, brown sugar, salt and apple cider powder. Add the eggs, one at a time followed by the vanilla and mix well. Add the flour mixture gradually to the butter mixture and stir just until combined. Refrigerate for one hour.

Preheat oven to 350. Line two baking sheets with silicone baking mats. Unwrap the caramels.

Shape 1 tablespoon of dough into a ball, flatten it a bit and place one caramel in the middle. Work the dough around the caramel so that it is encapsulated. Re-roll into a ball and roll in the cinnamon sugar.

Bake for 12-14 minutes until lightly browned. Cool the cookies on the baking sheet for about 10 minutes. As the caramel may be stuck to the silicone baking mate, twist the cookies as you remove them from the baking sheets, Allow to cool. Best served just a little bit warm.

Recipe from The Jey of Cooking