If you’re an avid TJOC reader (Hi Dad!), you’ve probably noticed that I don’t post a lot of sweet treats here on the blog. It’s not that I don’t enjoy baking, because I do, and I certainly enjoy the end product. I’m a sucker for ordering dessert when we go out to eat. Even if I’m stuffed to the brim, I can always find room for just a few sweet little bites.
The problem is, more so, that I am always left with the “extras.” Take these cookies for example. I made 24 cookies, and there was still extra dough in the bowl. What the hell am I going to do with 24 cookies?! The obvious answer is eat them, duh, but really, I need to practice moderation if I ever want to look like Kate Winslet. So I’ll have a couple, the Husby and Fruitaholic will have a few, and then we still have 16 cookies to deal with. And with everyone on some sort of diet these days, it’s pretty hard finding people to disperse the remainders to. I really need to learn the art of baking what I need and then freezing the remaining dough.
Nonetheless, these cookies were nothing short of awesome. They are definitely better warm so that the caramel is soft and chewy. I took the advice of the blog I found it on and let the cookie sit on top of a mug of tea for a minute and it was perfect. The epitome of Fall in a cookie.
Oh, and I’ll let you in on a little secret: I may have had more than just a couple. Don’t tell Kate Winslet.
Caramel Stuffed Apple Cider Cookies – slightly adapted from Scrambled Henfruit
- 1 Cup Unsalted Butter, room temperature
- 1 Cup Brown Sugar, firmly packed
- 1/2 tsp. Salt
- 1 Box (10 packets) Instant Spiced Apple Cider Mix – you should be able to find this near the hot chocolate mixes at the store
- 2 Eggs, room temperature
- 1 tsp. Vanilla
- 1 tsp. Baking Soda
- 1/2 tsp Baking Powder
- 1 1/2 tsp. Cinnamon
- 3 Cups Flour
- 1 14 oz Bag Caramels
- 1/4 Cup Sugar
- 1 Tbsp. Cinnamon
In a medium bowl, mix together flour, baking soda, baking powder and cinnamon.
In another bowl (or a stand mixer), cream together the butter, 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 wet ingredients and mix until combined. Refrigerate for one hour.
Preheat oven to 350. Line two baking sheets with parchment and unwrap 24-30 (or more) caramels. Combine sugar and cinnamon in a small shallow bowl.
Take the dough out of the refrigerator and scoop out about a tablespoon of dough. Roll into a ball then flatten a bit with your palms. Place one caramel in the middle, then encapsulate it with the dough. Re-roll into a ball and dip into the sugar-cinnamon mixture. Place on baking sheets about 2 inches apart.
Bake for 12-14 minutes until lightly browned. When the cookies are done, slide the parchment off the baking sheet onto your counter and allow to cool, about 5 minutes. Carefully twist cookies off parchment and transfer to a cooling rack. If the caramel is gooey (mine didn’t melt that much), allow the cookies to cool upside down. Store in an airtight container and serve just a little bit warm.