Ingredients and Supplies
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 carton Aspen Mulling Cider Spices, Carmel Apple
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 3 cups all-purpose flour
- 1 pound Peter’s Caramel, cut into ½ inch squares
- 1 cup powdered sugar
- 1 tablespoon cinnamon
- 1 tablespoon milk
- parchment paper
- cookie scoop
- chopped nuts
Preheat oven to 350°. Line cookie sheets with parchment or a silpat.
In a small bowl, whisk together flour, baking soda, baking powder and cinnamon. With electric mixer, cream together butter, sugar, salt and Aspen Mull-ing Cider Spices, until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
Using cookie scoop, scoop dough into balls. Flatten the ball of dough slightly in the palm of your hand. Press the caramel square into the center of the dough and seal the dough around the caramel; covering it completely. Roll the dough into a ball and place on parchment covered cookie sheet about 3 inches apart.
Bake 12-14 minutes until very lightly browned around the edges. Once the cookies are done, carefully slide the parchment or silpat off the baking sheet onto the counter. Allow cookies to partially cool on the parchment or silpat. When cookies are cool enough to be firm but still warm, carefully flip cookies upside down to finish cooling. This helps the caramel to harden and not remain sticky.
For the glaze mix the powdered sugar, cinnamon and milk until smooth. If mixture is too thick, add more milk; if too thin, add more sugar. Using a fork, drizzle glaze back and forth over cookies. Chopped nuts can be added atop the glaze. Yields: approximately 4 dozen cookies