Caramel Apple Cider Cookies

Like fall in cookie form!!  I took these to a fall get together and they were extremely well received and everyone wanted the recipe, so that's saying something!  Wonderful dipped in hot cider or tea, or warmed in the microwave before eating.

Ingredients:

• 1 cup unsalted butter, room temp
• 1 cup sugar
• 1/2 tsp salt
• 1 box Alpine Spiced Apple Cider Instant Original Drink Mix (10 pkts in box, I used 8 of them)
• 2 eggs
• 1 tsp vanilla
• 3 cups flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp cinnamon
• 14 oz bag kraft chewy caramels (I bought the wrong ones, the caramel bits.  They worked alright but the chewy caramels would melt and spread in the cookie better I'm sure)
• 1/2 TBS Torani sugar free brown sugar cinnamon syrup (optional)**

Preheat oven to 350.  Line cookie sheets with parchment paper so the caramel doesn't stick to them.

In a small bowl whisk together the flour, baking soda, baking powder, and cinnamon.
With an electric mixer cream together the butter, sugar, salt, and packets of cider drink mix powder until light and fluffy.  Beat in eggs and vanilla.
Gradually add flour mixture in and mix until combined.
**At this point I added a little of the torani syrup because the consistency was too thick.  If you don't have anything like that to add either use a little less flour, or add 1/2 TBS milk or water to the dough if you think it's too thick.

Scoop out cookie dough balls about 2 TBS sized.  Flatten the ball and add in the caramel in the center of dough then seal the dough around it, covering it completely.  Reshape into a ball if necessary.  Place cookies about 3 inches apart as they will spread.

Bake 11-14 minutes or until very lightly browned around edges, they may not look quite done in the center but that's ok.  Carefully slide parchment paper off cookie sheet and onto counter for cookies to cool.  When cookies are cool enough to handle carefully twist off parchment and allow to finish cooling upside down on a cookie rack or else some caramel may drizzle out of the bottom!

Pumpkin Spiced Honey Chocolate Chip Cookies

Has anyone guessed yet that I love cookies... particularly anything with chocolate chips in it??  These are very fall-ish tasting, pumpkin spiced and chocolately and oh so soft in the middle.  This recipe made 16 big cookies.

Ingredients:
1/2 cup unsalted butter
3/4 light brown sugar
1 large egg
1/4 cup honey
2 TBS pumpkin pie spice
1 TBS vanilla extract
2 cups all purpose flour
2 tsp cornstarch
1 tsp baking soda
pinch of salt
1 cup chocolate chips

Combine the butter, sugar and egg in a large bowl and beat with a hand mixer until light and fluffy, scraping down sides of bowl as necessary.  

Add in honey, pumpkin pie spice, and vanilla and beat o medium speed until smooth.

Add the flour, cornstarch, baking soda, and salt and mix until just combined.  Add in chocolate chips and mix with wooden spoon to combine.

 Using a medium cookie scoop drop cookies on baking sheets 2 inches apart.  Cover with plastic wrap and refrigerate for at least 3 hours.  Original recipe said warm dough will result in thin flat cookies...

Remove from refrigerator and allow to sit while you preheat oven to 350.  Bake for 10 minutes or until edges are set.

Almond Coconut Chocolate Chip Cookies

I bought almond flour at Trader Joe's a while ago and kept meaning to find a recipe and make something with it, but honestly I was afraid of how it would turn out.  Then last weekend I found out that a friend coming over to my house was gluten free, so it gave me the motivation to try this recipe so she wouldn't be left out when the cookies were served.  It turned out better than I ever imagined!  These cookies are delicious beyond belief!  Very moist with a wonderful combination of flavors.

Ingredients:

• 1/2 cup coconut oil, melted and cooled
• 1/2 cup honey
• 1.5 tsp vanilla extract
• 3 cups almond flour
• 1/2 tsp baking soda
• 1/2 tsp (heaping) coarse salt
• 1 cup chocolate chips
• 2 eggs

Preheat oven to 350.  

Whisk together the coconut oil, honey, and vanilla extract in a large bowl.
Baker's tip:  If you don't like the flavor of coconut don't use coconut oil as you do taste it in these cookies.  I love it and it makes this cookie all the more wonderful in my opinion!

In another bowl whisk together the flour, baking soda, salt, chocolate chips. 

Now add the 2 eggs to the liquid mixture and whisk to combine (waiting to add these insures the melted oil or butter is completely cooled and you don't scramble your eggs!).

Combine wet and dry ingredients. 

Using a cookie scoop drop onto cookie sheets and bake for 10-13 minutes.  I did 12 minutes but ovens vary.

Makes 30 cookies.  Best kept refrigerated. 

They were a huge hit with my gluten free friend and EVERYONE else who's tried them!  I'm getting requests to make more already!

Peanut Butter Party Cookies

A party in your mouth!!

Ingredients:

• 1/2 cup smart balance or brummel & brown butter spread
• 1/2 cup unsalted butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 cup peanut butter (or Jif whipped pb- mixes easier!)
• 2 tsp vanilla
• 2 eggs
• 1 box instant vanilla or white chocolate pudding mix (smaller box)
• 1/4 tsp salt
• 1/2 tsp baking soda
• 2 cups flour
• 1/2 c mini m&ms
• 1/2 cup reece's pieces
• 1/2 mini chocolate chips (any combo of candies or chocolate chips works!)

In a large bowl, beat the butter and sugars until smooth & creamy.  

Add the peanut butter, vanilla and eggs and beat again.  

Sift together the pudding mix, salt, baking soda, and flour in a smaller bowl.

Slowly add dry mixture to wet mixture and combine.  

Stir in the candies and chocolate chips. 

Refrigerate the dough for at least 30 minutes.  Roll the dough into 1 inch balls and bake at 350 for 9-10 minutes.  

And I must say these were at hit at the party I took them to!!