Caramel Apple Cider Cookies

9:21 AM Whatchafixin 1 Comments

In the fall time, I always start craving the apple flavor-- so when I saw these cookies on Foodgawker I knew I had to make them. They did not disappoint on the apple cider flavor but I was a little bummed with how the caramel turned out. Right out of the oven, the caramel was soft and chewable, but once the cookies sat for a few hours, the caramel became almost inedible. I would recommend not using the caramel, as the actual cookie part was good enough to stand on its own.

Caramel Apple Cider Cookies (from Live, Love, Pasta Blog) Ingredients
-1 cup unsalted butter, softened
-1 cup granulated sugar
-½ teaspoon salt
-1 (7.4 ounce) box Alpine Spiced Apple Cider Original Instant Drink Mix (not sugar free) (I only used 7 packages of spice)
-2 eggs
-1 teaspoon vanilla (we used vanilla bean paste)
-1 teaspoon baking soda
-½ teaspoon baking powder
-1 teaspoon cinnamon
-3 cups all-purpose flour
-1 (14 ounce bag) Kraft Caramels, unwrapped (optional, read above note)

Directions
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2. In a small bowl, whisk together flour, baking soda, baking powder and cinnamon.  In the bowl of a stand mixer fitted with the paddle attachment, cream butter, sugar, salt and all 10 packages of apple cider drink mix until smooth and fluffy. Beat in the eggs one at a time, scraping down the bowl as needed. Mix in the vanilla. 3. Gradually add the dry ingredients from the small bowl into the creamed butter mixture attached to the stand mixer. Mix everything together until just combined.
4. Scoop dough into balls about 2 tablespoons each.  
5. Flatten the dough in the palm of your hand and add a caramel in the center. Make sure the caramel is covered completely and roll the dough back into a ball placing  them on the baking sheets about 3 inches apart. (optional)
6. Bake for 12-14 minutes. You want the cookies to be lightly golden around the edges. After you remove the baking sheet from the oven, carefully slide the parchment paper off of it and onto the counter.  Allow cookies to partially cool on the parchment paper. When cookies have firmed but are still slightly warm, carefully remove them by twisting the parchment paper. Allow them to finish cooling upside down on a cooling rack.

Let me know what y'all think below!

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