Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 box (10 packets) spiced apple cider instant drink mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3 cups all-purpose flour
- 1/2 cup finely chopped dried apples
- 24 soft caramel candies (unwrapped) or caramel bits
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent the caramel from sticking if any leaks out during the baking process.
- In a large bowl or a stand mixer, cream together the softened butter, granulated sugar, salt, and all 10 packets of the apple cider mix. Beat on medium-high speed until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated into the butter mixture.
- In a separate small bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the finely chopped dried apples with a spatula.
- Scoop about two tablespoons of dough and flatten it in the palm of your hand. Place one unwrapped caramel candy in the center. Wrap the dough around the caramel, rolling it into a smooth ball so the caramel is completely enclosed.
- Place the cookie balls on the prepared baking sheets, spaced about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are just barely golden brown. Do not overbake, or the cookies will lose their soft texture.
- Let the cookies cool on the baking sheet for at least 5 to 10 minutes. This allows the caramel center to firm up slightly so it doesn’t run out immediately when you take a bite.
- Cook Time: 30 minutes
- Diet: Vegetarian