Cookies inspired by the taste of caramel apple
- Carbohydrate 8.27249556529962 g
- Cholesterol 29.935092603971 mg
- Fat 11.3497863933247 g
- Fiber 0.281495375695791 g
- Protein 1.49961676054112 g
- Saturated Fat 7.09187901200762 g
- Serving Size 1 1 serving (36g)
- Sodium 181.486935351921 mg
- Sugar 7.99100018960383 g
- Trans Fat 0.864250963307328 g
- Calories 140 calories
Step-by-step
- Preheat oven to 350 degrees F (190 degrees C). Line cookie sheets with parchment paper. It has to be parchment this time.
- In a stand mixer, cream together butter, sugar, salt, and all 10 packets of apple cider mix until smooth and fluffy. Beat in eggs and vanilla extract, then mix in the baking soda and baking powder. Add the flour and mix until just combined.
- With a standard (size 50) cookie scoop, scoop the dough scrapping off the excess as you go up the bowl. Flatten the dough slightly in your hand and place a caramel in the center. Work the dough around the caramel sealing well. Place the cookies two inches apart on the sheets.
- Bake 12 to 14 minutes or until golden brown around the edges. After baking, carefully slide the parchment with the cookies onto the counter. Let cool until they are no longer soft but still slightly warm. Twist gently to remove, and cool the rest of the way upside down on the parchment or on a cooling rack.
Incorporating instant spiced apple cider drink mix into baked goods requires adjusting for the added sugar and dried fruit solids present in commercial packets. Standard flour ratios depend on precise moisture levels, so dumping powdered mixes directly into dough demands careful monitoring of the final batter density. When substituting regular granulated sugar with flavored beverage mixes, expect the extra dextrose to cause the edges to brown roughly two minutes faster during baking at 350 degrees Fahrenheit.
Encasing solid caramels inside sticky cookie dough creates structural challenges when the sugar melts and attempts to leak onto the baking sheet. Lining cookie sheets with parchment paper prevents the escaping caramel from fusing the baked treats permanently to the metal surface. Standard silicone baking mats or bare aluminum will cause the melted confectionery to bond irreversibly.
Allowing the baked batch to cool until warm rather than hot prevents structural collapse during removal. If the caramel hardens too much before separation, chilling the entire parchment sheet in the freezer for three minutes restores the necessary release friction.
