1-Preheat the oven to 350°F (175°C): Line two baking sheets with parchment paper.

2-Combine dry ingredients: In a small bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Set aside.

3-Cream butter mixture: Using an electric mixer, beat the softened butter, sugar, salt, and the entire apple-cider drink mix until the mixture is light and fluffy, about 2-3 minutes.

4-Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.

5-Incorporate flour: Gradually add the whisked flour mixture to the butter-egg mixture, mixing just until combined do not over-mix.

6-Shape cookies: Scoop dough into walnut-sized portions (about 2 Tbsp or 30 g each). Flatten each ball slightly in your palm, place one unwrapped caramel square in the center, and fully encase the caramel by pulling the dough around it and reshaping into a smooth ball.

7-Space and bake: Arrange the balls on the prepared sheets, spacing them roughly 3 inches (7-8 cm) apart. Bake for 9-12 minutes, or until the edges are lightly browned while the centers may still look soft.

8-Cool: Let the cookies sit on the sheet for a minute, then transfer the parchment with the cookies to a wire rack to cool completely.