Apple Cider Caramel Cookies

Apple Cider Caramel Cookies

 INGREDIENTS:

¼ cup granulated sugar

2 packets (0.74 oz) apple cider instant drink mix

3 teaspoons ground cinnamon

1 packet (17.5 oz) sugar cookie mix

½ cup butter, softened

1 egg

1 medium apple

1 4.5-ounce bag Werther’s Original Soft Caramels

DIRECTIONS:

Heat oven to 375°F.

In a small bowl, mix sugar, 1 packet of the apple cider drink mix, and 2 teaspoons of the cinnamon; set aside.

Unwrap caramels and cut each piece in half. Set aside.

Peel and core apple, then finely chop to make ¾ cup. Set aside.

In large bowl, stir cookie mix (I used Betty Crocker), softened butter, egg, remaining apple cider drink mix and cinnamon with spoon until soft dough forms. Stir in apple pieces until combined. Shape dough into balls using a tablespoon or cookie scoop. Insert a piece of caramel into the center of each ball.

Roll balls in sugar-spice mixture. Place two inches apart on ungreased cookie sheets. Discard sugar-spice mixture after rolling balls.

Bake 8-10 minutes, or until edges are set and light golden brown. Cool 1 minute, then remove from cookie sheet to cooling rack. Cool completely. Store covered in airtight container.

Yield: approximately 2 dozen large or 3 dozen medium cookies.

TIP: If cookies spread during baking, use the tip of a butter knife to push the edges back in while the cookies are hot.