One trend that has sort of passed me by is stuffing desserts with other desserts. You know, brownie-stuffed-this or Oreo-stuffed-that. As much as I enjoy indulgent desserts, I just don’t feel the need to stuff something that is already good with something else to make it better. However, some time about two years ago, a reader emailed and asked if I could make a homemade version of a cookie she had seen around the web that involved apple cider and some caramel filling. It’s been quite a long time and though I have long since forgotten the details of exactly had asked for, the general idea has been simmering in the back of my mind. Cider. Cookies. Caramel.
When I recently had the urge to finally give apple cider caramels a try, the idea of the cookie resurfaced. I thought a browned butter cookie dough would be a nice pairing with the apple cider caramel. The resulting dough is the perfect combination of chewy with a slight crunch at the edges, and it the caramel filling without overpowering. I knew for sure they were a success when I served them to friends and family over the weekend, and then watched as one person after another went back to have a second cookie. (And some, even more. Don’t worry, guys, I won’t tell.)