Brenda Rex, Butler Township
Apple cider caramel puddles (Makes about two dozen cookies depending on the size)
Ingredients
- 1/2 cup of softened butter
- 1/4 cup of white sugar
- 1/4 cup of light brown sugar
- 1/4 teaspoon of salt
- 5 individual serving pouches (approximately 3.7 ounces) of apple cider instant dry mix (not sugar free)
- 1 egg
- 1/2 teaspoon of vanilla extract (for cookie dough)
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of baking powder
- 1/2 teaspoon of ground cinnamon
- 1 1/2 cups of all-purpose flour
- 18 pieces of caramel squares (Kraft)
- 2 1/2 tablespoons of heavy cream
- 1/2 teaspoon of vanilla extract (for caramel sauce)
Directions
- Preheat oven to 350 degrees.
- Line cookie sheets with parchment paper.
- In a small bowl, sift together flour, baking soda, baking powder and cinnamon.
- In a separate bowl, cream together butter, sugar, salt and all five packets of apple cider drink mix powder until light and fluffy.
- Beat in egg and vanilla. Mix well.
- Gradually add flour mixture to butter and egg mixture. Mix until well combined.
- Refrigerate for at least one hour, preferably longer.
- Scoop about one tablespoon of cookie dough, and roll the dough in your hand to make a dough ball.
- Place dough balls on parchment lined cookie sheets about two inches apart.
- Bake 12 to 14 minutes or until very lightly browned. Don't over bake.
- Once the cookies are done, slide the parchment paper off the cookie sheet and onto a countertop.
- Using a small round cup or other cylinder shape (This baker used an empty pill bottle.), push into the center of the cookie, creating an indentation for the puddle of caramel.
- In a microwave-safe container, place the unwrapped caramels, heavy cream and 1/2 teaspoon of vanilla extract. Heat mixture in the microwave in 20 second increments, stirring often, until mixture is melted and creamy smooth.
- Slowly spoon caramel mixture into the indentations on the cookies.
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