Our Caramel Apple Cider Cookies Recipe are nothing short of amazing… seriously. To-die-for-good! The trick to the fabulous Apple Cider flavor in these cookies are dry apple cider drink packets! Ingenious. It’s not too much just the right amount of amazingingness to pair with the caramels tucked inside! You’ll be in love with our Caramel Apple Cider Cookies and while they are baking the whole house will smell like autumn!
Caramel Apple Cider Cookies Recipe on FOX13 The Place
Last weekend my oldest daughter, Madi, brought this cookie dough with the caramels and baked these little babies right at our house! AND let me tell you they make the whole house smell wonderful 🙂
She’s become quite the cook since leaving home for college and to nanny for two of the cutest little girls you’ve ever seen…
They all made these cookies together for the girls grandmother’s birthday. Can I tell you how proud I am of my Madi? I really have no words.
My kids have been through a lot and yet… they are the kindest, most caring people I’ve ever known. I’m SO proud to be their momma, everyday.
These yummy cookies are brought to you by Madi and her darling little nanny girls with a wish for a very happy fall.
- 1 cup softened butter
- 1 cup granulated sugar
- ½ 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
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3 cups all purpose flour
- 1 bag Kraft Caramels, 14 oz
- In a small bowl whisk together flour, baking soda, baking powder and cinnamon
- With your 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 and mix until just combined.
- Refrigerate for about an hour
- Preheat oven to 350° F
- Line cookie sheets with parchment
- When you are ready to bake, unwrap your caramels
- Scoop out cookie dough ball about the size of a tablespoon
- 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
- Bake 12-14 minutes, or until very lightly browned around the edges (see notes)
- 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 on the parchment (see notes)
- minutes worked perfectly for my cookies. Check them at 12. You don’t want to over bake these cookies!
- 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.
* this recipe was adapted from Real House Mom’s
You’ll be so happy with these Caramel Apple Cider Cookies – they’re like autumn baked right into a yummy little treat! Enjoy.
All of us here at WCw/R hope you and your families have a really enjoyable Halloween!
Happy Thursday and Happy Baking
xoxo~ Ruthie, Madi, and the cutest little girls ever