Is your mouth watering yet? This Halloween, I decided to do something a little different and surprise my apartment complex by doing some “reverse trick-or-treating”. Instead of going door to door to ask for candy, I went door to door giving out cookies A friend of mine found this recipe on a food blog and gave it to me. I will always accept a baking challenge and the ingredients for these cookies were very intriguing. Essentially, it’s a sugar cookie dough base with apple cider drink powder and a chewy caramel center. Bottom line: its one gosh darn divine cookie.
My friend Hannah was baking on Halloween night too for her philanthropy and invited me over to bake. She made a wonderful apple lattice pie and around 3 dozen peanut butter cup cookies. Combined with my 4 dozen cookies, we had one full and delicious smelling kitchen.
These cookies are definitely one of a kind and are beyond anything I’ve ever tasted before. I was thrilled to pass these out on Halloween night and see the looks on everyones face once they took a bite into the cookie
Caramel Stuffed Apple Cider Cookies
(Adapted from Scrambled Henfruit)
- 1 cup melted butter
- 1 cup sugar
- 1/2 teaspoon salt
- 1 box Spiced Apple Cider Mix (10 packets)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 3 cups all-purpose flour
- 1 bag of Werther’s Original Chewy Caramels
Preheat oven to 350º F. Line cookie sheets with parchment paper or foil. In a large pot, melt butter and add sugar, salt, and all 10 packages of apple cider drink mix. Mix well.
Add in eggs one at a time.
In another bowl, whisk together flour, baking soda, baking powder and cinnamon.
Gradually add the flour mixture into the pot and mix well until it forms into a dough.
Put the dough in the fridge for a while and carefully cut the caramels into half.
Once the caramels are cut in half, take the dough out of the fridge. Scoop out a tablespoons worth of cookie dough and flatten.
Press the caramel half into the dough.
Seal the dough around the caramel and roll into a ball.
Place dough 2 inches apart.
Bake for 12 minutes.
Allow them to cool on the sheet for 5 minutes before transporting them to a wire rack (the caramel may stick to the bottom of the foil so remove the cookies carefully!).
Makes around 4 dozen cookies depending on how large you make them and how many caramels you have. Serve hot, if you can, to indulge in the warm and sweet caramel center. When I delivered the cookies, I told everyone to heat the cookies up for 5-10 seconds in the microwave to get the chewy caramel center Happy Halloween and enjoy!