(Made by Corinne’s Nanny!)
Fall is upon us. The days have already started to cool off and before we know it the leaves will be turning colors. Nights will be spent around the campfire drinking hot apple cider and cocoa. What better way to start off fall than with a delicious Caramel Apple Cider Cookie!
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 carton Aspen Mulling Cider Spices, Caramel Apple Spice Blend
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 3 cups all-purpose flour
- 1 pound Peter’s Caramel, cut into 1/2″ squares
Preheat oven to 350° and line cookie sheets with parchment or silicone baking mats.
In a small bowl, whisk together flour, baking soda, baking powder and cinnamon. With an electric mixer, cream together butter, sugar, salt and Aspen Mulling Cider Spices, until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
Using a 3 tablespoon cookie scoop, scoop the dough into balls. Flatten the ball of dough slightly in the palm of your hand. Place the caramel square into the center of the cookie dough.
Seal the dough around the caramel; covering it completely. Roll the dough into a ball and place on cookie sheet about 3″ apart.
Bake 12-14 minutes until very lightly browned around the edges. Once the cookies are done, carefully slide the parchment or silicone mat off the baking sheet and onto the counter and allow to partially cool. When the cookies are firm but still warm, flip cookies over to finish cooling. This allows the caramel to harden and not remain sticky.
This recipes yield about 4 dozen cookies.
- 1 cup powdered sugar
- 1 tablespoon cinnamon
- 1 tablespoon milk
Mix the 3 ingredients together until smooth. If mixture is too thick, add more milk. Using a fork, drizzle glaze back and forth over cookies. Optional: Sprinkle cookies with chopped pecans before glaze dries.