I just pulled these cookies out of the oven and they smell delicious! I originally seen the recipe somewhere on Pinterest earlier this year and had been waiting for fall time to make it. Since I’ve made my own caramel in the past I almost used that instead of the pre-packaged squares; but decided against it since I was already doing some experiments with the recipe.
Making them dairy free was pretty much impossible since caramel is basically sugar and heavy cream, so I didn’t modify them that way. Instead I decided to make them gluten free so that everybody at work could eat them. Here is the recipe I used (with my modifications)
Caramel Apple Cookies
- 1 cup unsalted butter, nearly melted
- 1 cup sugar
- 1/2 teaspoon salt
- 1 box (10 packets) Instant Apple Cider (not sugar free)
- 2 eggs
- 1 teaspoon vanilla extract (see how to make your own here)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3 cups flour (I used 1.5 cups Brown Rice Flour & 1.5 cups Soy Flour)
- 1/2 teaspoon xanthan gum (only necessary with the GF flour)
- 1 Bag Kraft Caramels
- Preheat the oven to 350 degrees, line cookie sheets with parchment paper (this is a must, I’ll explain in a bit)
- Cream the butter, sugar, salt & apple cider packets
- Beat in the eggs and vanilla extract
- Mix in the baking soda and baking powder
- Add the flour and mix until combined well
- Use a cookie scoop (mine is a smaller ice cream scoop size) and place a ball of batter in your hand.
- Flatten and place a caramel inside then wrap the edges until you have a nice little caramel wrapped ball
- Place two inches apart on cookie sheets
- Bake 12-14 minutes or until nicely golden brown
- Slide the parchment paper off of the baking sheet and onto the counter. This is why you use parchment paper. I tried to just take them immediately onto the cooling rack and caramel started oozing out the bottom.
- When they are slightly cooled, remove from parchment paper and cool the rest of the way on a cooling rack.
I think I might have baked them a bit too long as they are a little hard now that they have cooled. I also really like soft and gooey cookies so its just my preference.
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