Cold weather means it's time for hot cider. And cookies are appropriate for any weather. I stumbled upon these Apple Cider Caramel Cookies recipe from Six Sisters. The idea of using cider in cookies and stuffing them with caramel was a great combination, perfect for the freezing Chicago weather.
B loves soft cookies, and these are nice and chewy. They're amazing when fresh from the oven, and you can re-create the freshly baked cookie goodness by popping these in the microwave briefly (oh, how the caramel bubbles!)
1 cup unsalted butter, softened
1/3 cup granulated sugar
1/4 teaspoon salt
1 box (10 packets) Alpine-Spiced Apple Cider Mix, sugar-free
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon baking powder
3 cups all-purpose flour
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
Cream together butter, sugar, salt and all 10 packets of apple cider mix until fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.
With your hands, scoop 1-inch balls onto the baking sheets 2 inches apart. Flatten the dough with your palm, and spoon 1 teaspoon of caramel in the center. Wrap the dough around the caramel to seal. Slightly flatten the cookie again with your palm.
Bake 20 minutes or until golden brown around the edges. Let cool on the parchment paper or on a cooling rack.
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