While looking up fall recipes I came across Caramel Stuffed Apple Cider Cookies from the Cooking Photographer. Since I was headed to Wal-Mart with my Mom this past week (her narrative of scoring caramels at Wal-Mart was hilarious) I decided to grab up the ingredients and try them.
I made a half recipe, because I really don’t need 50 cookies staring at me with their gooey sugarness. I used whole wheat flour instead of all purpose, it’s what I had. I tried not to eat the entire package of caramels before making the cookies (I’m never buying a bag of candy to sit in the kitchen, I still have next to zero willpower).
The dough came together really easily, the cookie scoop provided just enough dough to wrap around each caramel.
If you have two cookie sheets, prep them both with parchment paper before starting. If you’re like me and only have one cookie sheet, cut a few pieces of parchment to fit the sheet beforehand. Do they sell parchment paper pre-cut to fit a standard cookie sheet? If not, someone needs to get on that. When the cookies come out of the over you’ll want to lift the paper off and set the cookies down to cool. It’s nice to have another paper (or tray) ready to go with the second batch when the first one comes out. Once they have cooled you can twist them off the parchment pretty easily. If they stick, they’re not cool enough yet.
I made some apple cider after Leia went down for a nap. I set my cookie on the edge of my cup to warm it, as instructed by the Cooking Photographer. It didn’t warm the cookie enough to get gooey caramel, so I stuck it in the microwave for about 15 seconds.
Overall, it was a good cookie, very very sweet. I think the artificial apple taste is a little overpowering. Maybe using less packets of apple cider mix? I don’t know if I would make them again. With so many varieties of cookies to try, a recipe has to make me fall in love to get a second chance.