They’re the perfect autumnal dessert (and a nice break from all the pumpkin). I used this recipe from The Cooking Photographer only substituting the apple cider mix with what was available.
Actually, for some reason I had a box of the stuff and haven’t used it in quite awhile and it turned out to be the perfect amount.
The whole wrapping a caramel in each cookie is a bit time consuming, but it’s totally worth it!
The cookies are definitely best served at room temperature or slightly warm so the caramel centers are soft.
1 cup unsalted butter, softened
1 cup sugar
1/2 teaspoon salt
1 230 gram box Lynch’s Original Hot Apple Cider Mix
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
1 (14 ounce) bag Kraft Caramels (about 50 caramels)
Preheat oven to 350F and line cookie sheets with parchment paper.
In a stand mixer, cream together butter, sugar, salt, and all 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.
Use a standard cookie scoop to scoop the dough, scraping off the excess. Make an indent in the dough and place a caramel in the center. Work the dough around the caramel and roll the ball in your hand to seal well. Place the cookies two inches apart on the sheets.
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.
Makes about four dozen cookies.