Derek and I have been busy bodies getting our fall decorations up. We know, we’re a little early, but that is our style. We like to enjoy them for a longer period of time. What fall decorations are you putting in place? It’s one of my favorite seasons (even if it is way too short). You can also bet on walking into our home to smell fantastic fall smells like pumpkin!
Talk about another huge Instant Pot success! Derek has been in the fall mood and most definetaly craving the pumpkin lately, so I decided to get to work and make this cheesecake. It’s simple to make as well!
Derek had the day off earlier this week and I came home to quite the treat! These cookies were absolutely incredible! So much so they all very quickly disappeared! Definitely on my list to have him bake me again VERY soon!
Here’s a quick pic of all the ingredients prepared to start making them.
Preheat oven to 350° and line two baking sheets with parchment paper.
In a small saucepan over medium-high heat, bring the apple cider to a simmer. Cook until reduced to about 2 tablespoons. Let cool.
In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. In a large bowl using a hand mixer, beat together butter and brown sugar. Add egg and vanilla and beat until combined. Add flour and mix until just combined.
Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand. Press the unwrapped caramel into the center of the dough, covering and sealing the caramel entirely with dough. Reshape it into a ball and roll in cinnamon-sugar. Place on cookie sheet and repeat with remaining dough and caramels. Freeze for 20 minutes.
Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes. Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.