Caramel Stuffed Cookies

By johnwhorfin

Ingredients

• 3/4 c. apple cider
• 1 1/2 c. flour
• 1/2 tsp. cinnamon
• 1/2 tsp. baking soda
• 1/4 tsp. baking powder
• Pinch salt
• 1/2 c. butter, softened
• 2/3 c. packed brown sugar
• 1 egg
• 1 tsp. vanilla
• Cinnamon sugar, for rolling
• 1 bag caramel candies, unwrapped

Details

Adapted from delish.com

Preparation

Step 1

Preheat oven to 350° and line two baking sheets with parchment paper. In a small saucepan over medium-high heat, bring the apple cider to a simmer. Cook until reduced to about 2 tablespoons. Let cool. In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. In a large bowl using a hand mixer, beat together butter and brown sugar. Add egg, vanilla and reduced apple cider and beat until combined. Add flour and mix until just combined. Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand. Press the unwrapped caramel into the center of the dough, covering and sealing the caramel entirely with dough. Reshape it into a ball and roll in cinnamon-sugar. Place on cookie sheet and repeat with remaining dough and caramels. Freeze for 20 minutes. Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes. Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.