1 C Unsalted Butter, softened
1 C Sugar
1/2 tsp Salt
1 TBSP apple pie spice
1 tsp Vanilla Extract
3 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Cinnamon
1 (14oz) bag of Chewy Caramels or try 14 oz Louisburg Cider Mill Caramel Sauce
Preheat oven to 350º. Line cookie sheets with parchment paper.
In a small bowl whisk together flour baking soda, baking powder, and cinnamon.
With an electric mixer, cream together butter, sugar, salt, and apple pie spice 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. Scoop out cookie dough ball about the size of a walnut (about 2 tablespoons). Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely.
Shape the dough into a ball, and place on a parchment covered cookie sheets about 3 inches apart.
Bake 11-14 minutes, or until very lightly browned around the edges. They may not look quite done in the center but that is okay. Once the cookies are done, carefully slide the parchment off of the baking sheet right out onto the counter.
Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and allow to finish cooling upside down on the parchment or on a cookie rack. If they are not upside down while they cool they may drizzle caramel out the bottom.
Makes around 2-3 dozen cookies.