Caramel Apple Cider Cookies

Caramel + Apple Cider. The person who decided that those should go together deserves a medal. And a hug. They win fall. I'm not sure there's a flavor that more embodies the season (yes, Pumpkin Spice, I'm lookin' at you.) 

And, when you take those two things and put them into a cookie...gah. Thank goodness it's sweater season. 

These little babies are one of my favorite treats to make during the fall. Partly because they make the ENTIRE HOUSE smell like cider (and I challenge you to find someone that would be upset by that), and partly because when enjoyed WITH a warm mug of cider (or tea or coffee or whatever warm beverage you prefer), the insides of these melt and create this creamy, magical, caramel center that complements the cider flavor perfectly. If you make them big enough, they fit nicely on top of a mug, and the steam is what makes the caramel do it's thing. 

It's really difficult to just eat one. 

Or just three.

They make fabulous little happies for all your favorite people, too.

Caramel Apple Cider Cookies

Recipe credit: Scrambled Henfruit

Ingredients

• 3 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1 cup softened butter
• 1 cup granulated sugar
• 1/2 tsp salt
• 1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix (NOT sugar free)
• 2 eggs
• 1 tsp vanilla extract
• 1 bag Kraft Caramels (14 oz)

Directions

1. Preheat oven to 350° F. Line cookie sheets with parchment (or wax paper if you’re in a pinch, but you need a liner)
2. In a small bowl, whisk together flour, baking soda, baking powder and cinnamon.
3. In the bowl of an electric mixer, cream together butter and sugar until light and fluffy. Add salt and then ALL 10 packages of apple cider powder (yes, all 10).
4. Beat in eggs, one at a time, then add vanilla and mix well.
5. Gradually add flour mixture to butter/egg mixture. Mix until just combined (it’ll be sturdy).
6. Refrigerate for about an hour. (If you're really impatient (like me) you don't have to do this, but it makes it so much easier to work with.)
7. In the meantime, unwrap your caramels.
8. Scoop out rounded tablespoon of cookie dough (a ball about the size of your cupped palm).
9. 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. Roll in-between your hands to seal then place on parchment covered cookie sheets 2 inches apart.
10. Bake 12-14 minutes, or until very lightly browned around the edges (they’ll still look puffy…they’ll firm up). Don't over-bake!
11. Once the cookies are done, slide the parchment off of the baking sheet directly onto the counter. Allow cookies to partially cool on the parchment (about 5 min). 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. (The twisting motion really helps the cookie pop off without the caramel falling out of the bottom. I’ve also found that gently peeling the parchment off the back of the cookie helps.)
12. 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 (or how many caramels have been snitched out of your bag before you begin.) Store in an airtight container.

Enjoy!