Submitted by Julie Twitchell
I knew I had to try these when I found the recipe. I thought about using Rolos instead of just caramel. Then you would get the chocolate, caramel, apple taste, but I was outvoted at my house. I honestly can't remember where I found this recipe, but if I can find it again, I will include it.
1 Cup unsalted butter, nearly melted
1 Cup white sugar
1/2 tsp. salt
1 box (7.4 ounce) Alpine Spiced Apple Cider Instant Original Drink Mix**not sugar free**
2 eggs
1 tsp. vanilla extract
1 tsp. baking soda
1/2 tsp. baking powder
3 Cup all-purpose flour
1 bag (14 ounce) Kraft caramels(unwrapped)
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper. You have to use parchment paper or silicone sheets.
- In a stand mixer, cream together butter, sugar, salt and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla, then mix in baking soda and baking powder. Add the flour and mix until just combined.
- With a standard size cookie scoop, scoop dough scrapping off the excess as you go up the bowl. 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 sheets.
- Bake 12-14 minutes or until golden brown around the edges. DO NOT OVER BAKE. After baking, carefully slide the parchment with the cookies onto the counter. Let 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 or on a cooling rack.
If cookies get too cool before you twist them off the paper, freeze the whole sheet for a few minutes and they'll come right off.
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