This was my first time being part of the Great Food Blogger Cookie Swap and it definitely won’t be my last. I had a hard time deciding what kind of cookie to send my three bloggers, but these Caramel Apple Cider Cookies ultimately won out.
I’m a sucker for any cookie that includes caramel. So when I first found this recipe, I knew I had to test it out. It has become my new favorite cold weather cookie! A cider flavored cookie with a warm caramel center… there’s nothing better on a cold day. Except maybe two!
These cookies are best eaten warm. If they’re not still warm from the oven, don’t worry. Just pop them in the microwave for a couple seconds and you’re good to go. One night I had a container of them on the counter when my cousin was over. We both kept thinking ‘Oh I’ll just have one!’ and popping it in the microwave. Soon we put a whole plate in the microwave to warm up.
Before I share the recipe, I want to give a shout out to the three bloggers I received cookies from!
The first batch I got in the mail were poinsettia pinwheel cookies from Nifty Spoon. I also received oatmeal butterscotch cookies from Sweet Dash of Sass. The third package of cookies were the cookie of all cookies from Chasing Saturdays. My mom and dad loved that I came over to share all my packages of cookies. It was so fun to be a part of the cookie swap this year! I can’t wait for next year already.
Without further ado… Here’s the recipe for these yummy caramel apple cider cookies.
- 1 cup nearly melted butter
- 1 cup sugar
- 1/2 teaspoon salt
- 10 .74 oz Original Hot Spiced Apple Cider Instant Drink Mix packets
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups flour
- 1 bag caramels
- In a large bowl, cream together butter, sugar, salt, and apple cider mix. Add eggs and vanilla. Add baking soda and powder. Add flour and mix until just combined.
- Scoop a spoonful of dough and flatten it in your hand. Place the caramel in the center and wrap the dough around it.
- Place dough wrapped caramels on a parchment paper lined cookie sheet, at least two inches apart. Bake at 350 degrees about 12 minutes (the caramel should not be cooking out our the cookie). Let cool on cookie sheet before removing.
Using parchment paper on your cookie sheets is a must! When the cookies come out of the oven, let them cool for a few minutes before before removing from the cookie sheet. When you do so, twist them off the sheet so the caramel part lifts nicely. If there's caramel still on the paper, wait a bit longer before removing the rest.