Recipe: Caramel Stuffed Apple Cider Cookies

I recently participated in a cooking challenge that used apples and caramel.  As I was browsing through all the recipes, I came across this cookie recipe on Lisa's blog, Cook Lisa Cook, and immediately new that I would be making them in the very near future.  And I did and I am so glad that I made them and took them to the admin staff at my kid's school.  They loved them, my family loved them and I thought they were fantastic!  A perfect cookie for the fall season and super easy to make.  I highly suggest that you give this recipe a try because you will not be disappointed and you will receive so many compliments it will make your pretty little head spin.

Enjoy!

Caramel Stuffed Apple Cider Cookies

{adapted from the recipe by Cook Lisa Cook}

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Ingredients

• 1 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1 box (7.4 oz) spiced apple cider drink mix (DO NOT use sugar free!)
• 2 eggs
• 1 tsp vanilla
• 1 tsp baking soda
• 1/2 tsp baking powder
• 2 tsp ground cinnamon
• 3 cups all purpose flour
• 1 bag (14 oz.) caramels

Instructions

1. Preheat oven to 325 degrees.
2. Line baking sheets with either a Silpat or parchment paper.
3. In the bowl of a stand mixer, cream the butter, sugar, salt and the contents of all 10 packets of apple cider drink mix.
4. Add the eggs one at a time mixing well after each addition.
5. Add the vanilla and blend until mixed.
6. Add the baking soda, baking powder, cinnamon and flour and mix until well blended.
7. Using a medium cookie scoop fill the scoop level with the cookie dough.
8. While the cookie dough is still in the scoop, press one unwrapped Kraft Caramel into the center of the dough and then pinch the dough to cover the caramel.
9. Release the scoop of dough onto prepared cookie sheet placing about 2-inches apart.
10. Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake!
11. Once the cookies are done, allow the cookies to partially cool on the Silpat or parchment.
12. When cookies are cool enough to be firm but still slightly warm, carefully remove from the Silpat or twist off the parchment and allow to finish cooling upside down on parchment. (I found that when I cooled them on the rack, it left indention's.)

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