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Lifted from sept 2011 PR. Going to the store ASAP to make these tonight!!!!
1 Cup Unsalted Butter, room temperature
1 Cup Brown Sugar, firmly packed
1/2 tsp. Salt
1 Box (10 packets) Instant Spiced Apple Cider Mix – you should be able to find this near the hot chocolate mixes at the store
2 Eggs, room temperature
1 tsp. Vanilla
1 tsp. Baking Soda
1/2 tsp Baking Powder
1 1/2 tsp. Cinnamon
3 Cups Flour
1 14 oz Bag Caramels
1/4 Cup Sugar
1 Tbsp. Cinnamon
In a medium bowl, mix together flour, baking soda, baking powder and cinnamon.
In another bowl (or a stand mixer), cream together the butter, sugar, salt and apple cider powder. Add the eggs, one at a time followed by the vanilla and mix well. Add the flour mixture gradually to the wet ingredients and mix until combined. Refrigerate for one hour.
Preheat oven to 350. Line two baking sheets with parchment and unwrap 24-30 (or more) caramels. Combine sugar and cinnamon in a small shallow bowl.
Take the dough out of the refrigerator and scoop out about a tablespoon of dough. Roll into a ball then flatten a bit with your palms. Place one caramel in the middle, then encapsulate it with the dough. Re-roll into a ball and dip into the sugar-cinnamon mixture. Place on baking sheets about 2 inches apart.
Bake for 12-14 minutes until lightly browned. When the cookies are done, slide the parchment off the baking sheet onto your counter and allow to cool, about 5 minutes. Carefully twist cookies off parchment and transfer to a cooling rack. If the caramel is gooey (mine didn’t melt that much), allow the cookies to cool upside down. Store in an airtight container and serve just a little bit warm.