Monday, October 1, 2012

Caramel Filled Apple Cider Cookies

Happy October everyone! I'm sorry if you're getting sick of my caramel apple kick lately, but I have so many leftover apples from my apple picking trip a few weekends ago and I want to keep baking them into things before they go bad! I saw this caramel stuffed caramel apple cider cookie recipe on Pinterest and decided to add some diced apples to the batter to give it some texture and a fresh taste. They are so delicious and the caramel square melted inside is such a surprising treat!

These cookies were featured by Lauren Conrad on her official site on 10/26/12! :)

Caramel Filled Apple Cider Cookies

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

  1. 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!
  2. In the bowl of your standing mixer, cream butter and sugar together on medium speed until light and fluffy.
  3. Add the eggs, one at a time, until combined.
  4. Add the vanilla extract.
  5. In a large bowl, combine all dry ingredients, including the apple cider mix. Whisk so they are well mixed.
  6. 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.
  7. Reduce the speed of your mixer to stir and add in the diced apples.
  8. With your hands, form each cookie around a caramel square, making sure it's totally covered on all sides and not visible at all.
  9. Place each cookie a few inches apart on the baking sheets - they will get really big!
  10. Bake cookies for 13-16 minutes, until the edges are golden brown.
  11. 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.)
  12. They taste best when they are warm and the caramel inside is melty, so stick them in the microwave for 10 seconds before eating! :)