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Me, my thoughts and my life

Caramel Stuffed Apple Cider Cookies

on October 24, 2013

I love fall.  It is one of the things I miss most about Michigan (no mom, not enough to move back).  The air is crisp and fresh, you get to wear jeans and hoodies, apple cider and hot chocolate are readily available and the apples are in season!

Every year my family makes applesauce to last us the whole year.  We all get together at one of my aunts house (her house is the only one with 6 burners and 2 ovens) and spend the whole day hanging out and making applesauce from scratch.  Making applesauce for about 20 people for a year takes quite awhile and you have to feed everyone throughout the day too.  Sadly I haven’t attended an applesauce day since I moved to Florida.  That also means that I haven’t had applesauce in a few years.  The store bought stuff just doesn’t have any flavor.

apple cider cookies

Anyway that isn’t the point of this post.  I am telling you about these amazing Caramel Stuffed Apple Cider Cookies.  I found this recipe on Pintrest (where else do you find recipes?) last year, I think. 


  • 1 cup softened butter
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 box (10 packets) Alpine Spiced Apple Cider Instant Original Drink mix
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 3 cups flour
  • Kraft Caramels


  • Mix flour, baking powder, baking soda and cinnamon in a separate bowl.
  • Cream together butter, sugar, salt and 10 packets of cider mix in a mixer until light and fluffy. 
  • Beat in eggs and vanilla and mix well.
  • Add dry ingredients to sugar mixture until just mixed.
  • Refrigerate dough for about 1 hour (or as long as you can wait).  This step is not necessary but makes the it much easier (read less messy) to work with.
  • Preheat over to 350⁰F
  • Line cookie sheets with parchment paper
  • Unwrap caramels
  • Scoop cookie down into your palm and push a caramel into the center.  Gently roll into a ball.
  • Place on parchment covered cookie sheet about 2 inches apart.
  • Bake 12-14 minutes until lightly browned around the edges.  Don’t over bake!
  • Once you remove the cookie sheet form the over slide the parchment and cookies onto the counter to start cooling.
  • After about 15 minutes turn the cookies upside down to finish cooling.


  • Use 5 packets original drink mix and 5 packets sugar free
  • The original recipe says it makes 4 dozen cookies.  I have never gotten that many cookies out of 1 batch.  I think my cookies are thicker than hers though.

dough balls                   baked

  • Make sure there is plenty of space between the cookies. (The pictures are not a before and after but you can see how much they spread)
  • When you are ready to enjoy pop the cookie into the microwave for 5-10 seconds to warm up the caramel.  Just don’t leave the cookie in too long; the caramel gets very hot and will burn your mouth.


What I am currently reading:  Percy Jackson and the Battle of the Labyrinth by Rick Riordan


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