I've spoken of my cake mix/pudding mix addiction before. I just can't resist when I see fun new seasonal flavors. I've amassed quite a collection, and it's time to start working my way through them.
Carol posted this recipe for Caramel Apple Cheesecake Cookies, and I knew that the guys would love them. I did omit the cheesecake emulsion, and I used King Arthur Flour mini cinnamon chips instead of the full size. The first tray I forgot to flatten, the second tray I flattened too much, and the third was just right. I was slightly worried because I've been overloading the guys with apple stuff lately, but they were a huge hit. Thank you Carol!
* Exported from MasterCook *
Caramel Apple Cheesecake Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pkg. caramel apple cake mix -- (15.25 oz.)
1 pkg. cheesecake instant pudding mix -- (4 serving size)
1/2 c KA Flour mini cinnamon chips -- plus a T or so for the tops
2 large eggs
1/2 c. vegetable oil
1 tsp. pure vanilla extract
1 tsp. caramel extract
1 tsp. cream cheese bakery emulsion (optional) -- Omitted
Heat oven to 350º.
Combine cake mix, pudding mix and 1/2 cup of mini cinnamon chips. In another bowl, whisk together oil, eggs, extracts and cream cheese emulsion (if using). Add the wet ingredients to the dry and mix until well combined.
Scoop dough with 1 1/2" cookie scoop onto parchment lined baking sheets. You can easily fit 8 per sheet. Flatten slightly with the bottom of a glass. Add a few more cinnamon chips to the top of each cookie, pressing slightly.
Bake 8-12 minutes or until cookies are lightly browned and center is set. Cool on sheets for 2 minutes, then move to wire racks to cool completely. Yield: approx 2 dozen