Preheat oven to 350° F. Line cookie sheets with parchment paper.

Mix flour, baking soda, baking powder and cinnamon together.

With your mixer (or an energetic spoon) 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.

Refrigerate for about an hour for better results but its not necessary.

When you are ready to bake, unwrap your caramels.

Scoop out cookie dough ball about the size of a walnut. This recipe will yield about 4 dozen cookies

Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and wrap dough all the way around it. Place on parchment 2 inches apart.

Bake 12-14 minutes. Try to get them to be lightly browned. Remove from oven and 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 (either on the parchment or on a rack.) If you forget about them and they cool too much and stick to your parchment, put them into the freezer for a few minutes and they'll pop right off.