Caramel Apple Cider Cookies!

Here is the recipe for Caramel Apple Cider Cookies, which I found on Pinterest. These were a wonderful precursor to my trip to Apple Hill last fall. These cookies are best right out of the oven when the caramel is still hot, but we discovered the microwave can heat the center back up alright. However a toaster oven might work best! Warning these will go fast!


1 cup unsalted butter, nearly melted
1 cup granulated sugar
1/2 teaspoon salt
1 (7.4 ounce) box Alpine Spiced Apple Cider Instant Original Drink Mix
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels


Preheat oven to 350 degrees F (190 degrees C).

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.

Scoop the dough into small quarter sized balls, scraping 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 for 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 a cooling rack.
If cookies get too cool before you twist them off, freeze the whole sheet for a few minutes and they'll come right off.

Best enjoyed warm and with some spiced apple cider.

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