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1
Preheat oven to 350 degrees. Line cookie sheets with parchment (*You really do need this!)
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2
In a small bowl, whisk together flour, baking soda, baking powder and cinnamon.
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3
With your mixer, cream together butter, sugar, salt and all 10 packets of apple cider drink mix powder, until light and fluffy.
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4
Beat in eggs, one at a time. Add vanilla and mix well.
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5
In a separate bowl, combine flour, baking soda, baking powder and cinnamon. Gradually add flour mixture to butter/egg mixture. Mix until just combined.
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6
Refrigerate for about an hour. (*If you don't do this they will be somewhat difficult to work with.)
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7
When you are ready to bake the cookies, un-wrap your caramels.
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8
Scoop out cookie dough - about one tablespoon worth. 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. Place on parchment covered cookie sheets about 2 inches apart.
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9
Bake for about 12 minutes or until very lightly browned around the edges. (Be careful not to over bake these!)
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10
Once the cookies are done slide the parchment off the baking sheet right onto your counter. Allow cookies to partially cool on the parchment.
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11
When cookies are cool enough to be firm but still slightly warm, carefully twist them off of the parchment and allow them to finish cooling upside down. (* You really need to do this too or else they will be stuck to the paper!)
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12
If you forget about them and they cool too much and they stick too much to your parchment you can put them in the freezer for a few minutes and they should pop right off of the parchment paper!
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13
Yield: about 4 dozen (depending on size).
