Caramel Stuffed Cookies
Rating
Wait until you see the inside!
Ingredients
- ¾ c. apple cider
- 1½ c. flour
- ½ tsp. cinnamon
- ½ tsp. baking soda
- ¼ tsp. baking powder
- Pinch salt
- ½ c. butter, softened
- ⅔ c. packed brown sugar
- 1 egg
- 1 tsp. vanilla
- Cinnamon sugar, for rolling
- 1 bag caramel candies, unwrapped
Instructions
- Preheat oven to 350° and line two baking sheets with parchment paper.
- In a small saucepan over medium-high heat, bring the apple cider to a simmer. Cook until reduced to about 2 tablespoons. Let cool.
- In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. In a large bowl using a hand mixer, beat together butter and brown sugar. Add egg, vanilla and reduced apple cider and beat until combined. Add flour and mix until just combined.
- Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand. Press the unwrapped caramel into the center of the dough, covering and sealing the caramel entirely with dough. Reshape it into a ball and roll in cinnamon-sugar. Place on cookie sheet and repeat with remaining dough and caramels. Freeze for 20 minutes.
- Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes. Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
