If you love Fall, caramel, heaven, apples, sugar, meltiness, apple cider, crisp leaves, cold weather, and a hot cup of tea, this recipe is for you.
Last night, the law wives had a cookie swap!
Our friend Stephanie hosted the event in her home, and we were all instructed to bring 5 dozen cookies of our favorite homemade cookie recipe.
I wanted to try something new and tasty, and I somehow stumbled upon this beauty on Scrambled Henfruit's blog. (I think I serendipitously met with it on Pinterest, via God's divine design.)
Caramel-Filled Apple Cider Cookies
If you love your family, or even if you just love yourself, make these cookies immediately.
They are so easy and delicious. Also? They MUST be eaten hot so you have a direct order to eat them right out of the oven.
1 cup softened butter
1 cup granulated sugar
1/2 teaspoon salt
1 box (7.4 oz) 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 bag of Kraft Caramels (14 oz)
1. Preheat oven to 350° F. Line cookie sheets with parchment paper.
2. Whisk together flour, baking soda, baking powder and cinnamon.
3. Cream together the butter, sugar, salt and all 10 packets of cider mix, until light and fluffy.
4. Beat in eggs, one at a time. Add vanilla and mix well.
5. Gradually add flour mixture to butter mixture until just combined.
6. Refrigerate for about an hour (optional: but it makes it a lot easier to work with!)
7. Scoop out cookie dough (about a Tablespoon's worth) and flatten slightly into the palm of your hand, then press a caramel into the center and seal the dough completely around it.
8. Place onto the parchment-covered cookie sheets 2 inches apart.
9. Bake 12-14 minutes until very lightly browned. DON'T over-bake!
10. Once done, slide the parchment straight onto the counter and let cool. When they're beginning to firm but are still slightly warm, carefully twist them off of the parchment and finish cooling them upside down.
I would alter step number 10, and edit it to "when they're beginning to firm but are still slightly warm, stuff them into your mouth."
This batch will make about 4 dozen, so you'll definitely have leftovers, unless you're really quick at eating a ridiculous amount of cookies, or you're having a party of people greedily waiting around the oven to eat them while they're still warm.
Once the cookies have cooled, the caramel will firm up again. So it's best to either microwave them, or (like the fabulous blogger from Scrambled Henfruit suggested) set them atop a steaming cup of tea until the steam begins to melt the caramel in a haze of poetic deliciousness.
I took them to the law wives cookie swap yesterday, and I won Tastiest Cookie!!
Can you believe it?? Out of ALL SIX people, I actually won.
Stephanie's home is absolutely wonderful. She has flawless taste. One of my favorite parts is this corner in her kitchen!
They made this little extra bar from scratch, and it now is the perfect place for a serving station.
I also love her anthro-chic shelf above it!
She had homemade whipped cream for our hot chocolate, and let's just say, we were all on a sugar high.
She even made goodie bags of fresh pomegranate chocolate bark.
Best hostess award.
And I am now much happier at work.
What a great night!
I hope you all try the Apple Cider Cookies -- and if you do, let me know how addicted you are!