Wassail Caramel Cookies

It's that time of the year again! Time for all those yummy treats you pinned to actually be tried out..... or maybe just a couple of them. Who loves fall? I do. I love the smells, the crispness in the air, the weather, and the leaf colors. Pshhh what am I talking about there's no nice weather, crispness in the air or leaves changing colors in Florida. But you can get the wonderful smells (: Oh how I love the smell of pumpkin, and cinnamon. Today I am trying out a yummy fall recipe I found at The Girl Who Ate Everything. I made it a little different because we didn't have any apple cider packets. But hey, wassail is a yummy fall treat too! We had some wassail mix and I decided to use that instead of the Apple Cider packets. Oh boy did they taste delicious! But you can try whatever recipe you want(:

Wassail Caramel Cookies

Ingredients:
1 cup unsalted butter, softened  
1 cup sugar
1/2 teaspoon salt
10 tablespoons wassail drink mix
2 eggs
1 teaspoon vanilla extract
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon cloves
1 (14 ounce) bag of Kraft chewy caramels

Instructions:
Preheat oven to 350°. Line cookie sheets with parchment paper (you need this so that the caramel doesn't stick to the bottom of your cookie sheet).
In a small bowl whisk together flour, baking soda, baking powder and cinnamon.
With an electric mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, 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 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 OK. 

 
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. Eat at room temperature or slightly warmed in the microwave.

This recipe is from The Girl Who Ate Everything I just changed some of the ingredients. 

I probably ate 1/2 a dozen my self they are so good!