APPLE CIDER COOKIES WITH CARAMEL FILLING are incredible, especially for fall!
Apple cider and caramel create such a distinctive combination of flavors and they are different than any cookie I have ever tasted, quite possibly the best. I spent an afternoon and evening with different groups of friends and they all tried them. Everyone, including my family and all of our kids, was quite impressed and loved them. We couldn’t believe the plate was empty so quickly, and everyone wanted more, as well as the recipe. I am already planning on making them again this weekend because they are that amazing! These cookies are best when eaten warm. The caramel filling makes these cookies exceptional! These cookies would be great any time of the day or night, as an after school snack, with a cup of coffee, glass of milk, or just by themselves.
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These cookies are fun to get the kids to help with. After the dough has chilled in the fridge you’ll be rolling it into a ball, pressing the caramel inside and then wrapping the dough all around it. My 5 year old had a blast helping me with this part! He’s my little baker. It’s so cute to watch him grab his apron and a stool to help with the mixer or making these dough balls. I love the time I get to spend with him in the kitchen. I can get his attention away from the computer or a game and have a little chat with him. Sometimes he’ll sit with me and we watch cooking shows together. He know Ree and Giada by site! 🙂 You may want to make a batch of the dough and then bake off in stages. That’s what I did because we have absolutely no self control when it comes to these cookies!!
- 1 cup softened butter
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 7.4 oz Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/8 teaspoon allspice
- 3 cups all purpose flour
- 14 oz bag Kraft Caramels
- In a small bowl whisk together flour, baking soda, baking powder, cinnamon and allspice
- With your mixer, 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 and mix until just combined.
- Refrigerate for about an hour
- Preheat oven to 350° F
- Line cookie sheets with parchment
- When you are ready to bake, unwrap your caramels
- Scoop out cookie dough ball about the size of a tablespoon
- Flatten the ball of dough slightly in the palm of your hand
- Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely
- Place on parchment covered cookie sheets 2 inches apart
- Bake 12-14 minutes, or until very lightly browned around the edges (see notes)
- 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 on the parchment (see notes)
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