CARAMEL APPLE COOKIE
Baking with caramel is difficult and makes for a less than pretty cookie- but these passed the kid taste test which is really all that counts.
- 3 Cups flour
- 1 TSP baking soda
- 1/2 TSP baking powder
- 1 TSP Cinnamon
- 1 Cup unsalted butter, softened
- 1 Cup white sugar
- 1/2 TSP salt
- 6 Packets of apple cider drink mix- not sugar free
- 1 Eggs
- 1/2 Cup applesauce
- 1 TSP vanilla
- 1 bag of caramel baking bits
- Original recipe called for no applesauce, 2 eggs, and regular square caramels. I found that the cookies came out too hard so I modified it to the above and they came out much softer/chewier.
1. Preheat oven to 350F.
2. Line cookie sheets with parchment or silpat.
3. In a medium bowl sift together flour, baking soda, baking powder and cinnamon.
4. With electric mixer, cream butter sugar, salt, and all 6 packages of drink mix until light and fluffy.
5. Beat in the eggs, one at a time.
6. Add vanilla and applesauce, mix well.
7. Gradually add the flour mixture to the butter/egg mixture. Mix until just combined.
8. Fold in caramel bits.
9. Drop cookies by rounded teaspoon on prepared (spray with pam or line with parchment) about 2" apart. May want to roll them into balls with your hands, helps the caramel bits stay inside the cookies a little better.
10. Bake 13 minutes or until very lightly browned around the edges. Cookies may be soft in the middle but the will harden outside of oven.
11. Slide parchement off baking sheet immediately after taking these out of the oven.
12. When the cookies are firm but still warm, slightly twist them off the parchment paper and place them upside down on wire rack to continue cooling.