Preheat oven to 350°. 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 drink mix powder, and ground nutmeg, 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 ball about the size of a walnut (about 2 tablespoons).
Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped, flattened caramel, into the center of your dough and seal the dough around it, covering it completely, (see chef’s note below). Make sure there's enough dough on the bottom of the ball to cushion the caramel so it doesn't stick to the pan.
Shape the dough into a ball, and place on parchment covered cookie sheets about 3 inches apart.
Bake 9-12 minutes, or until very lightly browned around the edges. They may not look quite done in the center but that is OK.
Once the cookies are done, carefully slide the parchment off of the baking sheet right out onto the counter. Allow cookies to cool on the parchment.
Eat slightly warmed (recommended) after cooling a little or reheating in the microwave for a few seconds.
Store in an airtight container for up to 1 week.Chef’s Note: using Kraft caramels, roll the cubes into a ball and then flatten to a thick disc, shape the dough around the disc; takes a bit of extra time but totally worth it in the end and a good way to include smaller helpers.