Caramel apple cider cookies

I love apple picking. In Charlottesville, Virginia during college (with the ever-delicious Carter Mountain cider donuts). In Ipswich, Massachusetts while teaching (with a picnic next to a chilly orchard). I like that it's sunny, but that it's crisp outside. I like those long apple-picking arms that are a pain to carry around. I like that you have to buy your keep in bushels. 

So now, even on the west coast, where it's never very fall, I declare that fall approacheth! And with that, I'm now going to put apples on and in everything.


Ingredients

3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon

1 cup unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon salt
1 (7.4 ounce) box spiced apple cider instant drink mix (like hot chocolate packets; don't use the sugar free version)

2 eggs
1 tsp. vanilla extract


1 (14 ounce) bag soft caramels, unwrapped (Kraft, Werther's, etc., just make sure it's not hard candy)

1. Preheat oven to 350° F. 

2. Line cookie sheets with parchment paper. (Depending on the thickness of your cookies, the melted caramel may stick to the bottom of the pan.)

3. Pre-mix dry ingredients: In a small bowl whisk together flour, baking soda, baking powder and cinnamon. Set aside.

4. Using a mixer, cream together butter, sugar, salt and all packages of apple cider drink mix powder, until light and fluffy. 

5. Beat in eggs, one at a time. Add vanilla and mix well. 

6. Gradually add dry mixture into wet mixture. Mix until just combined.

7. Scoop out a cookie dough ball roughly the size of a large walnut (about 2 tablespoons). Split the ball into two equal pieces and flatten each. Press an unwrapped caramel onto one, cover with the other, and seal the edges of each little raw cookie sandwich.

8. Place cookies on cookie sheet about 2 inches apart. Bake 12-14 minutes, or until very lightly browned around the edges.

9. Once you pull the cookies out, slide the parchment paper off of the baking sheet right out onto a heat-resistant counter or woodblock. When cookies are cool enough to be firm but still slightly warm, carefully twist them off of the parchment paper, flip them, and allow to finish cooling upside down.

I prefer to eat these pretty hot, but they are also good when totally cool or, after reheating for about 3 seconds in the microwave.

Thanks, Gimme some Oven, for the recipe.

Compare to these salted caramel chocolate monstrosities.