Holiday Apple Cider Caramel Stuffed Cookies

Step 1: Preheat oven to 350 degrees.

Step 2: Line cookie sheets with parchment paper, so the caramel won't stick to the pan. (You really need the parchment paper).

Step 3: In a small bowl whisk together flour, baking soda, baking powder and cinnamon.

Step 4: With your mixer, cream together butter, sugar, salt and all 10 packages of apple cider drink mix powder, until light and fluffy.

Step 5: Beat in eggs, one at a time.

Step 6: Add vanilla, and mix well.

Step 7: Gradually add flour mixture to butter/egg mixture. Mix until just combined.

Step 8: Refrigerate for about one hour. (If you're really impatient you don't have to do this step, but it makes the dough so much easier to work with.)

Step 9: When you are ready to bake, unwrap your caramels.

Step 10: Using a cookie scoop, scoop out a rounded cookie dough ball about the size of a walnut. (about 1 tablespoon).

Step 11: Flatten the ball of dough slightly using the palm of your hand.

Step 12: Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely.

Step 13: Place cookies on parchment covered cookie sheets, 2 inches apart.

Step 14: Bake 12-14 minutes, or until very lightly browned around the edges. DO NOT over-bake!

Step 15: Once the cookies are done, slide the parchment off of the baking sheet onto the counter. Allow cookies to partially cool on the parchment paper. 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 paper, or on a rack.) NOTE: 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.

Step 16: Store in an airtight container.