Caramel Apple Cider Cookies

www.the-girl-who-ate-everything.com

1 C. butter, softened
1 C. sugar
1/2 tsp. salt
1 (7.4 oz) box Alpine Spiced Apple Cider Instant Original Drink Mix (10 packets-found next to hot chocolate mix)
2 eggs
1 tsp. vanilla
3 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 (14 oz) bag of Kraft caramels

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a small bowl, whisk together flour, baking soda, baking powder, and cinnamon. With an electric mixer, cream together butter, sugar, salt, and all 10 packages of apple cider mix, 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. Scoop out cookie dough balls about the size of a walnut. 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. Shape the dough into a ball and place on parchment paper covered cookie sheets about 3 inches apart. Bake 11-14 minutes, or until very lightly browned around the edges. They may not look quite done in the center, but that is okay. Once the cookies are done, carefully slide the parchment paper off of the baking sheet right onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off the parchment paper and allow to finish cooling upside down on the parchment paper or on a cookie rack. If they are not upside down while they cool they may drizzle caramel out the bottom. Makes around 2-3 dozen cookies. Eat at room temperature or slightly warmed in the microwave.