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
Preparation
Step 1Preheat oven to 350° and line two baking sheets with parchment paper. Step 2In a small saucepan over medium-high heat, bring the apple cider to a simmer. Cook until reduced to about 2 tablespoons. Let cool. Step 3In 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. Step 4Scoop 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. Step 5Bake 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.
Wait until you see the inside!
