Caramel Apple Spice Cookies



Thanksgiving has passed, and here comes Christmas!  Holiday drinks are drawing people in to coffee shops, and one of my favorites at this time of year is the "Caramel Apple Spice" at Starbucks.  My goal with this recipe was to channel those brilliant fall flavors in to a chewable version.  What better way than in a cookie?   After all, the holiday season and cookies go together like peanut butter and...cinnamon and bananas (yep, that's what I like. Especially on toast!). 

These delectable cookies have just a slight crunch that you bite through before hitting the soft, gooey center.  I highly recommend lining your baking sheets with parchment paper, as the caramel tends to ooze out.  I'm fairly certain you'd much rather enjoy a mouthful of cookies than scrub at a pan covered in a sticky caramel mess. 

I'm confident that once you share these with loved ones, they'll be a family favorite going forward. Luckily, these cookies are unbelievably easy, so satisfying their cookie request will be no problem at all! 

Ingredients:

• 1 cup unsalted butter, softer than room temperature but not melted
• 1 cup granulated sugar
• 1/2 tsp sea salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 10 packages of Alpine Spiced Apple Cider Instant Drink Mix
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1/2 tsp baking powder
• 3 cups all-purpose, unbleached flour
• 20 individually wrapped Kraft caramels, unwrapped and cut in half

Directions:

1.  Preheat oven to 350 F.  Line cookie sheets with parchment paper.  **Do NOT use silpat mats, as the cookies will be too soft and the caramel will get stuck**

 

2.  In a stand mixer, cream the butter, sugar, salt, cinnamon, nutmeg, and apple cider packets.  Whip up on medium high until the sugar dissolves and the mixture appears light and fluffy, taking time to scrape down the sides of the bowl as needed.  On medium-low, add the eggs and vanilla and mix until well incorporated.  Continue to mix, adding the baking soda and baking powder.  Stop the mixer and add the first cup of flour.  Mix on low until mostly incorporated and stop.  Scrape down the sides of the bowl.  Add the second cup of flour.  Repeat until all the flour is nearly fully incorporated.  Stir with a wooden spoon or spatula until all the flour has been incorporated.  **Be careful not to overwork this dough, or the cookies will not turn out as soft as they should**

 

3.  With a cookie scoop, scoop out 1" balls of the cookie dough.  Gently roll in to a ball and insert the cut caramel piece.  Lightly press the dough so that the caramel is covered, and roll in to a ball again.  Place the cookie ball on the lined cookie sheet, lightly pressing down just so the bottom becomes slightly flatted and doesn't want to roll around.  Continue until all of the cookie dough has been used, taking care to place each cookie at least 2 inches apart on the sheet. **The cookies spread out, and since the caramel oozes if not entirely sealed, there is a chance they will stick together.  If this happens, allow the cookies to fully cool before breaking them apart.**

4.  Place the cookie sheet in the oven and bake for 12-15 minutes, or until the cookies are just lightly golden.  **These cookies are best slightly under baked, so take care that they do not get too golden or crispy** Remove the cookies from the oven and let cool for 1 minute on their baking sheet.  Carefully slide the cookies (still on the parchment paper), directly on the counter to continue cooling.  Serve slightly warm or at room temperature. Enjoy!