Caramel Apple Cider Cookies

Joey is a caramel lover.

If peanut butter is my vice, caramel is Joey’s.  That and ice cream.  And Chipotle.  But I’m getting ahead of myself. 

When I was searching Foodgawker for recipes for my 12 Days of Cookies challenge, I came across a picture of gooey caramel melting out of a cookie and immediately pinned it.  Even if I’m not a huge caramel fan, I aim to please.  I know, I know, I’m a regular old martyr. 

Caramel Apple Cider Cookies

Recipe found here.

When I tried to explain to Joey what kind of caramel I needed from the store, he politely told me that he knew exactly what I needed and didn’t need any clarifications.

The man knows his caramel, apparently.

 

It took a while for the dough to come together, but it finally did.

We’re all pros at stuffing cookies after those chocolate peanut butter pillows, right?

No?  I’ll give you a play by play.

Hint: unwrap your candies before you get your hands all sticky in the dough.

Grab a small chunk of dough.

Flatten in out on a non-stick surface.

I used my rubber baking sheet.

Place your caramel in the center of the dough.

Wrap the sides of the dough around the caramel.

Don’t worry if the dough starts to break in places, we’ll fix that in a second.

Roll the dough between your hands to form a smooth ball.

Et voila!

Bake on 350 degrees for 11-14 minutes.

Then let them cool upside down, so the hot caramel doesn’t ooze out.  If caramel is oozing anywhere, it should  in your mouth.

 

This might happen, while you’re trying to make cookies and lunch at the same time.

But in the end, you’ll have this and it will be worth a singed oven mitt.

Not going to lie, these are really sweet!  One is more than enough to get your sugar kick for the day.

Good thing you have a boyfriend with a caramel infatuation and a sweet tooth, right?

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Are you a fan of caramel?

What’s your favorite stuffed treat?