These cookies were featured by Lauren Conrad on her official site on 10/26/12! :)
Caramel Filled Apple Cider Cookies
adapted from The Cooking Photographer
makes 26 really big cookies
- 2 sticks unsalted butter, nearly melted
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 7.4 ounce box Alpine Spiced Apple Cider Instant Original Drink Mix (not sugar free - use all ten packets)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups all-purpose flour
- 2 cups finely diced apples
- 26 Kraft Caramels, unwrapped
- Preheat your oven to 350 degrees F. Line cookie sheets with parchment paper - don't skip this step or else the caramel in the cookies will stick to the pan and they will break apart!
- In the bowl of your standing mixer, cream butter and sugar together on medium speed until light and fluffy.
- Add the eggs, one at a time, until combined.
- Add the vanilla extract.
- In a large bowl, combine all dry ingredients, including the apple cider mix. Whisk so they are well mixed.
- Add dry ingredients to the bowl of your standing mixer slowly, in a few parts, and mix on medium-high until combined well. Scrape down the sides of the bowl to make sure it all mixes well.
- Reduce the speed of your mixer to stir and add in the diced apples.
- With your hands, form each cookie around a caramel square, making sure it's totally covered on all sides and not visible at all.
- Place each cookie a few inches apart on the baking sheets - they will get really big!
- Bake cookies for 13-16 minutes, until the edges are golden brown.
- Slide the parchment paper off onto the counter and let cookies cool until they are no longer super soft. Then transfer them to a wire rack to completely cool upside down (so the caramel stays inside and doesn't fall out from the weight.)
- They taste best when they are warm and the caramel inside is melty, so stick them in the microwave for 10 seconds before eating! :)