Apple Cider Caramel Stuffed Cookies
Apple Cider Caramel.
Apple Cider Caramel Stuffed.
Apple Cider Caramel Stuffed Cookies.
That's pretty much all I need to say right?
Finding the surprise of tart honey crisp apple cider caramels might be the best thing since sliced bread. Seriously. These cookies are addicting. I'm not even going to tell you how many I ate. It's enough to have you running for your next Soul Cycle class, I'll tell you that much. But I couldn't help myself; they're just that good!!
Ever since I saw Cynthia's post on her apple cider crème fraîche caramels, I knew I had to make something with them. I mean they have the holidays written all over them. I can't help but think about sitting by the fireplace, decking out the Christmas tree, and listening to Christmas songs when I think of her apple cider caramels. Stuffing them into a cookie seemed almost too easy.
If you don't have time to make your own caramels, don't worry! I won't judge you if you pick some up from the market but please note, there's nothing like freshly made caramels. A bonus is, you'll make more than the 35 you'll need and can snack on them while you wait for your cookies to bake up!
P.s. This is day 11, which means there's only one more day left in this series!
Apple Cider Caramel Stuffed Cookies Recipe
Adapted from AllRecipes.com's Mrs. Sigg's Snickerdoodles
Makes 35 cookies
- 1/2 c. butter, softened
- 1/2 c. coconut oil, melted and cooled but not solidified
- 1 1/2 c. white sugar
- 2 large eggs, room temperature
- 2 tsp. vanilla bean paste
- 2 3/4 c. all-purpose flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/4 tsp. salt
- 2 Tbsp. white sugar
- 2 tsp. ground cinnamon
- 35 1" x 1" apple cider caramels (use Two Red Bowl's recipe for Apple Cider Crème Fraîche Caramels to make your own)
- Baking sheets
- Silpat mat or parchment paper
- Measuring cups and spoons
- 1-1/2 Tbsp. cookie scoop
- Plastic wrap
- Wire cooling racks
- Shallow bowl (for rolling cookies in sanding sugar)
- Line baking sheets with silpat mats or parchment paper and set aside.
- In the bowl of your stand mixer, fitted with paddle attachment, beat butter, coconut oil, sugar, eggs, and vanilla bean paste on medium speed until light and fluffy, at least 2 minutes. Reduce speed to lowest setting and blend in flour, cream of tartar, baking soda, and salt. Using 1 1/2 Tbsp. cookie scoop, scoop rounds and form each round into a flat, dumpling wrapper like round that's about the width of your hand. Place one caramel in the middle then wrap all ends in to encompass like a bao bun. Roll dough into a round ball in your hand then place onto prelined sheets leaving at least 2" space between each ball. Lightly cover sheets and refrigerate for 20 minutes before baking. Position oven racks to top and bottom third then preheat to 375° while cookies are chilling
- Bake for 10-14 minutes or until edges are lightly browned. Let set on sheet for 3 minutes then transfer to wire rack to cool.
- Serve and enjoy or package and gift!
Note: I used honey crisp apple cider to make my caramels and it provided a tartness that complimented the sweet cookie base nicely. I highly recommend making your own caramels too but completely understand if you don't have the time!