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Caramel Stuffed Apple Cider Cookies

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Level: Easy

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Description

Oh my stinkin’ word. These cookies are AMAAAAAZING! The apple cider flavor really comes through in these “Made For Fall Cookies”.

Recipe adapted from thecookingphotographer.com.

Ingredients

  • 3 cups Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • 1 teaspoon Cinnamon
  • 1 cup Butter, Softened
  • 1 cup Sugar
  • ½ teaspoons Salt
  • 10 packages (.74 Oz Each) Apple Cider Drink Mix
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 14 ounces, weight Package Of Caramel Squares

Preparation

In a small bowl whisk together flour, baking soda, baking powder and cinnamon. Set aside.

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 into the butter/egg mixture, continuing to mix as you go. (I had to add a teeny bit more flour to make the dough less sticky). Mix until just combined.

Refrigerate dough for about an hour. It makes the dough SO much easier to work with.

When you are ready to bake, unwrap your caramels, and preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!).

Scoop out cookie dough balls that are about the size of a walnut. 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 the balls on the parchment covered cookie sheets 2 inches apart.

Bake 12-14 minutes, or until very lightly browned around the edges. Please don’t over-bake! 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 them off of the parchment and allow them to finish cooling upside down (either on the parchment or on a rack.)

Makes roughly 4 dozen.

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