A big Welcome Back to Tracy from Made From Pinterest, who is guest posting today with this amazing cookie recipe!
My husband and I have several favorite restaurants. But we love one restaurant more than the others, Red Robin. We eat there so often that our kids have nicknamed it the “Rut”. We both love their endless fries, my husband loves their California Chicken Sandwich and I think they make the best shakes around. When it’s time to go out to dinner we talk and debate about going to one the other restaurants on our list, about 50% of the time we end up eating at the “Rut”.
We have the same routine with homemade cookies, we have a few favorites, but we love one recipe the most. My tried and true Righteous Chocolate Chip Cookies. We talk about making one of the other recipes and then we end up making my Righteous Chocolate Chip Cookies 50% of the time, we are in a cookie “Rut”!
Then I found this Caramel Stuffed Apple Cider Cookie recipe from Michael Wurm at Inspired by Charm. It just so happens that I ADORE caramel, so I decided to try this recipe to get us to get out of our cookie rut.
The original recipe doesn’t call for walnuts with caramel drizzled over them. It’s my special touch, I told you I love caramel!
The recipe does call for all 10 packets from a 1 7.4 oz. box Alpine Spiced Apple Cider Instant Original Drink Mix. We found this made the apple flavor a little too strong for our tastes. Next time I make these I’m only going to add 5 or 6 packets of the spiced cider, these delightful cookies have definitely made onto our “family fav cookie list”.Print
- 1 cup softened butter
- ¾ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon salt
- 1 7.4 oz. box Alpine Spiced Apple Cider Instant Original Drink Mix
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3 cups all-purpose flour
- 1 14 oz. bag Kraft Caramels
- Use a medium bowl to whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside for later.
- Use an electric mixer on medium speed to mix butter, sugar, brown sugar, and all ten packs of apple cider, continue mixing until fluffy. About two three minutes.
- In a separate bowl beat eggs, one at a time, then add vanilla to the butter mixture.
- On a low speed add flour mixture in three portions, mixing each just until incorporated.
- Refrigerating the cookie dough for 1 hour will make forming the dough into balls easier, it is not required but recommended.
- Take an unwrapped caramel and place it into 1½ tablespoons of dough that has been rolled into a ball. Seal the cookie dough all around the caramel square, flatten slightly and place on parchment lined cookie sheet.
- Bake in over at 350 degrees F for 12-14 minutes, be careful not to over bake. Remove from oven as soon as you notice the cookies start to brown along the edges. The bottom of these cookies burn easily.
- Slide the parchment paper and cookies off the cookie sheet directly onto your counter. Allow cookies to partially cool on parchment paper. Twist cookies off the parchment paper and allow them to finish cooling upside down