Caramel Stuffed Apple Cider Cookies

First, I'd like to welcome my new followers from A Fanciful Twist's Halloween Party!  I always look forward to reading the creative spooky tales, craft projects and recipes of everyone who participates.  Thank you for coming by and deciding to stay :)

Today I have dessert that combines the classic Fall flavors of apple cider and caramel in a unique way.  Truth be told I was already hooked at the "caramel stuffed" part and I was happy to find that the actual recipe didn't disappoint.  While baking these cookies, my home was filled with the aroma of spiced apple cider.  These cookies are soft with crispy edges and filled with gooey caramel!

I baked these cookies for 13 minutes.  When the cookies first came out of the oven, they didn't seem to be fully cooked but I didn't want to overbake them as the caramel can harden.  The timing was perfect.  These cookies are best just out of the oven but the next day you can heat them up for a few seconds in the microwave to get that warm caramel center.

Caramel Stuffed Apple Cider Cookies

Ingredients

• 1 cup softened butter
• 1 cup granulated sugar
• 1/8 teaspoon salt
• 1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets.
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3 cups all purpose flour
• 1 bag Kraft Caramels (14 oz)

  
Directions

1. Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)
2. In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
3. With your mixer (or an energetic spoon) cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.
4. Beat in eggs, one at a time. Add vanilla and mix well.
5. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
6. Refrigerate for about an hour.
7. When you are ready to bake, unwrap your caramels.  (I found that the cookies looked better when I sliced each caramel in half then put the halves in the cookie dough.)
8. Scoop out cookie dough ball about the size of a walnut (rounded tablespoon).
9. Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
10. Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over-bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.

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Source: Scrambled Henfruit via The Cooking Photographer