Saturday, October 6, 2012

Fall Treat Heaven: Caramel Apple Cider Cookies

Move over pumpkin spice - apple cider's in town.

I recently discovered a gem of a cookie recipe on Pinterest a few weeks ago for Caramel Apple Cider Cookies.  To say that they are the most spectacular cookies I've ever put in my mouth is a massive understatement.  They are to die for.  And they're incredibly easy to make, which makes you seem like a baking pro to all your family and friends who will drool over these cookies.  I feel the burning desire to perpetuate the popular trend of seasonally festive gluttony, so here's the recipe for the best fall cookie recipe in town:

Recipe from The Girl Who Ate Everything, who got it from Cookin' and Kickin'
who got it from The Cooking Photographer.

(3) cups flour
(1) teaspoon baking soda
(1/2) teaspoon baking powder
(1) teaspoon cinnamon

(2) sticks of butter (1 cup)
(1) cup sugar
(1/2) teaspoon salt
(1) box Alpine Spiced Apple Cider Instant Drink Mix (10 packets) -- found next to hot coco mix
(2) eggs
(1) teaspoon vanilla extract

(1) 14 ounce bag of Kraft Chewy Caramels (brand matters!!)

Get your cookie on:
Start by unwrapping each Kraft caramel chew and place them in a bowl.  This really helps keep your cookie process going down the line.  If you have any leftover chews, feel free to scarf them down later.

Preheat your oven to 350F.  In order to keep your caramel from sticking, line your cookie sheets with parchment paper.

Whisk together flour, baking soda, baking powder, and cinnamon.

In an electric mixer, combine butter, sugar, salt, and all 10 packets of apple cider mix, until creamy and fluffy.

Beat in your eggs, one at a time.  Then add your vanilla and mix well.

Gradually add the dry flour mixture to your moist cider mix, until just blended.  Do not over mix as your cookies will not spread out nicely.  We don't want to be havin' that.

Using a tablespoon-sized measuring spoon, scoop out a ball of dough and roll it into a round ball.  Then, flatten the ball in your hand and add a caramel chew to the center of it.  Wrap the dough around the caramel, and roll into a clean ball.  Be sure to cover the caramel completely, or it will ooze out while baking.

Place the dough balls about 2-3 inches apart on a parchment-lined cookie sheet.  Bake for 11-14 minutes (I found 13 minutes to be the perfect time), or until very lightly browned around the edges.  They'll look raw, but still take them out.

Carefully slide your parchment (including cookies) off of the cookie sheet and directly onto your counter.  Let them cool for about a minute, or until firm.  Then, twist each cookie off of the parchment and place it upside down on a cooling rack until they fully cool.  If you don't place them upside down, the caramel may ooze out of the bottom of the cookies.

If you have a cookie with exposed caramel, don't worry -- it'll harden once it cools.

I found that this recipe makes 3-4 dozen cookies.  You can eat them at room temp, but they are out of this world if you nuke them for 5 seconds in the microwave.

This picture is making my mouth I'm going to go eat a few of these right now.  Enjoy!

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