Caramel Stuffed Apple Cider Cookies
Soft and chewy cookies, stuffed with caramel and filled with all your favorite flavors of Fall!
Equipment
- 1 hand mixer or stand mixer
- 1-2 cookie sheets
Ingredients
- 3 cups all-purpose flour spooned and leveled
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1/2 cup apple cider drink mix or about 5 7.4oz packets
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- In a bowl with a hand mixer, or the bowl of a stand mixer with a paddle attachment, cream together the butter, sugar, brown sugar, and apple cider packets until light and fluffy and well combined.
- Add in the eggs and vanilla and mix just until combined.
- Add the dry ingredients to the wet and mix just until combined. Scrape the sides and bottom of the bowl and mix again, if needed, to ensure all the dry ingredients are well incorporated.
- If chilling, cover the bowl with plastic wrap and place in the refrigerator for approximately 1-2 hours.
- Preheat your oven to 350 °F.
- When ready to bake, scoop rounded tablespoons of dough and roll roughly into balls.
- Press 1 soft caramel into the center of each ball, pinching the sides closed and rolling again to ensure the caramels are completely sealed.
- In a shallow dish, combine the sugar and cinnamon and roll each ball of dough to coat.
- Place the dough approximately 2-3 inches apart on a cookie sheet lined with parchment paper or a silicone mat.
- Bake for 10-12 minutes or until the tops appear dry and the edges have just started to brown.
- Allow cookies to cool about 10-20 minutes before attempting to remove them from the pan and serving.