So woah did it get chilly. Like really chilly.
Like oh-my-god-how-is-it-only-35-degrees chilly. Talk about waking me up this morning. All I had to do was step outside and I was bright eyed and shivering my butt all the way to work.
But I have a way to remedy this.
STRESSED is just DESSERTS spelled backwards.
So…I didn’t come up with the idea. Blame Fate.
Or thank her really for directing me to these Caramel Stuffed Cider Cookies.
Also, last week I told McCormick to stuff it because I learned how to make Homemade Apple and Pumpkin Pie Spices.
This week: Starbucks gets to stuff it. Because I now have a Caramel Apple Spice, in cookie form.Delicious, warm, chewy, portable, and way cheaper than that $4 cup of cider I always feel guilty buying.
A few hints or helpful thoughts for this recipe: chill the dough for at least 30 minutes before trying to wrap it around the caramels. It is seriously too sticky when you first make it.Also: do NOT lick you fingers or you will pucker in sad regret.
One last note: some of your cookies may “bleed” caramel (ew) so I would suggest letting them sit on just the parchment paper (slide it off the pan) for a few minutes until the caramel cools.
But oh man, it’s like, if there was ever a Caramel Apple Cider Twix Bar….
Dude. Twix: Get on that. Right now. Oreos already upped the ante with those crazy Candy Corn Oreos. Or I will just have to create it myself :O
Happy Baking and Stay Cozy!
Caramel Stuffed Apple Cider Cookies
1 cup butter, almost melted
1 cup sugar
1 whole box (10 packets) Alpine Spice Cider Mix
1 tsp vanilla extract
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 cups flour
1 bag Kraft Caramels
1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. In a large bowl beat butter, sugar and all the Cider Mix packets until well incorporated and fluffy. Beat in eggs, vanilla and salt.
3. Beat in baking soda and baking powder, then mix in flour until dough comes together. Let dough firm up in fridge for 30 minutes.
4. Scoop out heaping tablespoonfuls of dough and use your thumb to create an indent in the center. Quickly place caramel in the center and roll dough over it, covering the candy completely. Place each 2 inches apart on prepared cookie sheet
5. Bake at 350 for 12-14 minutes or until edges begin to brown. Let cool on parchment paper for 5 minutes before twisting and then removing to wire rack.
Makes 16-18 large cookies