Apple Cider Caramel Cookies
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 36
- 2 eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter nearly melted
- 1 (7.4 ounce) box alpine spiced apple cider instant original dri
- 1 (14 ounce) bag kraft caramels
- Carbohydrate 8.27249556529962 g
- Cholesterol 29.935092603971 mg
- Fat 11.3497863933247 g
- Fiber 0.281495375695791 g
- Protein 1.49961676054112 g
- Saturated Fat 7.09187901200762 g
- Serving Size 1 1 serving (36g)
- Sodium 181.486935351921 mg
- Sugar 7.99100018960383 g
- Trans Fat 0.864250963307328 g
- Calories 140 calories
1. Preheat oven to 350 degrees F (190 degrees C). Line cookie sheets with parchment paper. It has to be parchment this time. 2. 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 extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined. 3. With a standard (size 50) cookie scoop, scoop the 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. 4. Bake 12 to 14 minutes or until golden brown around the edges. 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. Notes: If cookies get too cool before you twist them off, freeze the whole sheet for a few minutes and they’ll come right off.
