Recipe by CowgirlAmz
Great for the fall! Be sure to cool these cookies upside down — they will leak and ooze out caramel if you don’t!
Top Review by Chef AngieW
These are amazing! I did not use parchment paper but bake them right on my stone and I had no problem with sticking. Just be sure to let them cool before putting them on a cooling rack. These are best right out of the oven, but you can always nuke them to warm the caramel.
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1⁄2 teaspoon salt
- 1 (7 1/2 ounce) boxalpine apple cider instant original powdered drink mix (do NOT buy sugar-free!)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1 teaspoon cinnamon
- 3 cups all-purpose flour
- 1 (14 ounce) bag Kraft caramels, unwrapped
Directions See How It's Made
- Preheat oven to 350°F Line cookie sheets with parchment paper. (note: these cookies can and will likely ooze caramel – be sure to use parchment so that the caramel doesn’t stick to the baking sheet!).
- In a small bowl, whisk together flour, baking soda, baking powder, and cinnamon. With an electric mixer, cream together butter, sugar, salt, and all 10 packages of apple cider drink mix powder, until light and fluffy.
- Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
- Scoop out cookie dough ball about the size of 2 Tablespoons. Flatten the ball of dough in the palm of your hand and press an unwrapped caramel into the center of the dough; seal the dough around it, covering it completely. Shape the dough into a ball and place on the cookie sheet about 3 inches apart.
- Bake 12-14 minutes or until very lightly browned around the edges. Don’t over bake! Once the cookies are done, carefully slide the parchment off the baking sheet onto the counter. Allow cookies to partially cool on the parchment and then carefully twist off parchment and allow to finish cooling upside down.