the official cookie of fall

I don’t know how I haven’t made this cookie before. As soon as I saw it I knew it had everything a fall cookie should—a soft cookie texture, warm melty caramel center, and a classic fall flavor—apple cider. It tastes just like the tall Starbucks drink I get now and then when I dare stray away from dear pumpkin spice this time of year. It also reminds me of my favorite halloween candy—those green apple flavored lollipops wrapped with caramel. The dough itself has a wonderful apple scent, and the caramel center just tops it off. These are best served fresh from the oven, or throw in the microwave for 15 seconds to warm the middle. The blogger I got this recipe from has the best suggestion of all—-place the cookie atop a fresh cup of coffee or tea to allow to warm and enjoy!

caramel apple cider cookies
from scrambled henfruit who got it from The cooking photographer

1 cup softened butter
1 cup granulated sugar
½ teaspoon salt
1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all purpose flour
1
bag Kraft Caramels (14 oz)
  • Preheat oven to 350° F. Line cookie sheets with parchment (this is key to releasing the cookies).
  • In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
  • With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
  • Beat in eggs, one at a time. Add vanilla and mix well.
  • Gradually add flour mixture to butter/egg mixture. Mix until just combined.
  • Refrigerate for about an hour to let the dough firm up. Unwrap your caramels while you wait.
  • Scoop out cookie dough ball about the size of a walnut. A standard cookie scoop is the perfect size, about 1 tablespoon.
  • Roll the dough into a ball, place on on hand and flatten into your palm with the heel of your other hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Roll between your hands to get it into a smooth ball again. Place on parchment covered cookie sheets 2 inches apart.
  • Bake 12-14 minutes, the tops won’t be brown but the underside will—-don’t over-bake or the caramel will not be pleasant. Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they’ll pop right off.
  • Yield: about 4 dozen, depending on how large you make your cookies. Store in an airtight container.

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