This recipe makes about 50 cookies, which may sound like a lot but it isn’t, once you sink your teeth into one of these!
Even if you decided to make a double batch, I guarantee these will be gone in record time. These are absolutely delightful when they are still warm; the cookie is soft and the caramel is so wonderfully gooey! So if you’re not serving these straight out of the oven, make sure you give them a quick run in the microwave first, before serving.
Ingredients
1 cup Land O Lakes unsalted butter (nearly melted)
1 cup Domino granulated sugar
1/2 teaspoon salt
1 – 7.4 ounce box (10 packets total) Alpine Spiced Apple Cider instant drink mix
2 Eggland’s eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups Gold Medal all-purpose flour
1 – 14 oz bag caramels
Instructions:
Preheat oven to 350° F. Line two baking sheets with parchment paper.
In a large bowl, cream together the butter, sugar, salt and all 10 packets of the instant apple cider mix until smooth.
Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.
Using a cookie scoop (or a spoon) form the dough into balls (about a tablespoon of dough each). Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel, sealing well. Place the cookies two inches apart on the baking sheets.
Bake for 12 to 14 minutes or until the edges are golden brown.
After baking, carefully slide the parchment paper with the cookies onto the counter. Let the cookies cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment paper.
Cookies are best served warm.
