Only two more cookie recipes to go! I was going to attempt to squeeze in one more, but I have a feeling I’m going to have a lot of extra cookies, so making another batch would just be silly.
I still can’t believe that tomorrow is Friday. The weeks just seem to be going faster and faster. It looks like it’s going to be another working weekend for me. What about you? Two blogger friends have asked me to participate in their fall inspired parties, so I have lots of crafting and decorating to do. I have some great ideas swirling around in my head; I just need to figure out how to make them happen. Let’s hope this is a successful and productive weekend!
For those of you just joining Fall Cookie Week, check out the bottom of this post where I’ve linked up all the cookies. Also, a reminder that I’m giving away a huge basket full of fall inspired products and tasty treats from my Gift Shoppe. You can enter that giveaway by clicking here. The wonderful folks at Goose Creek Candle Co. have also joined me in giving away two scented candles! You can enter that by clicking here.
Today’s cookie is probably one of my favorites of the week! When soft caramel meets apple cider, you just can’t go wrong! I found several recipes for this cookie online. From what I can tell, the original comes from The Cooking Photographer. Huge congrats and thanks to her and her brain for creating such fabulousness. I tweaked her recipe slightly, but I assume either recipe will result in pure deliciousness!
Here’s what you’ll need:
1 cup softened butter
3/4 cup granulated sugar
1/4 cup brown sugar
1/2 teaspoon salt
1 7.4 oz. box Alpine Spiced Apple Cider Instant Original Drink Mix
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
3 cups all-purpose flour
1 14 oz. bag Kraft Caramels
Let’s get baking:
In a medium bowl whisk together flour, baking soda, baking powder, salt, and cinnamon.
Using an electric mixer on medium speed, beat butter, sugar, brown sugar, and all ten packs of apple cider mix until fluffy. About three minutes.
Beat eggs, one at a time, and add with the vanilla to the butter mixture.
Reduce mixer speed to low and add flour mixture in three portions, mixing each just until incorporated.
To make forming your cookie a bit easier, refrigerate for about an hour. This step is not required, but recommended.
When you are ready to bake, unwrap your caramels.
Preheat your oven to 350 degrees F. Line your cookie sheets with parchment paper (not waxed paper!).
Begin by rolling about 1 1/2 tablespoons of dough into a ball. I found that a little more dough is better than less as the caramel will seep out the sides during baking.
Then, flatten the ball of dough slightly in the palm of your hand.
Press the caramel into the center of your dough and seal the dough around it, covering it completely. Place two inches apart on parchment-covered cookie sheets.
Bake 12-14 minutes, or until very lightly browned around the edges. (As I learned, these are easy to overbake, and the caramel will burn on the bottom. As soon as you notice the cookies are starting to lightly brown, remove them from the oven.
Once the cookies are done, slide the parchment off the baking sheet right onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist them off the parchment and allow to finish cooling upside down.
Have a great weekend everyone!!
Fall Cookie Week Roundup:
Monday – Chocolate Cherry Cookies
Tuesday – Pumpkin Blondies
Wednesday – White Chocolate Cranberry Oatmeal Cookies
Thursday – Pumpkin Krispies
Friday – Caramel Stuffed Apple Cider Cookies
Saturday – Pumpkin Blossoms