Preheat oven to 350℉. Line half sheet trays with parchment paper or a silicone baking mat. Set aside.
In a large bowl, cream the butter, sugar, and apple cider mix together with an electric mixer. Add the egg and vanilla. Mix well.
In a separate bowl, stir together the flour, baking soda, baking powder, cinnamon and salt. Add the dry ingredients to the butter mixture and mix until just combined.
Mix or fold in the caramel bits. Use a medium, #40 scoop (about 1.5 Tablespoons) to scoop the cookie dough into balls. Place onto a parchment or silicone-lined baking sheet about 3-inches apart (8 cookies per tray.)
Bake the caramel apple cider cookies at 350℉ for 11-12 minutes. Do not over-bake. Use a spatula or round cookie cutter to press the edges of the cookies inward while cookies are still warm, especially if caramel has melted at the edges. Allow cookies to cool on the tray or until firm enough to transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container or zip-top bag at room temperature for up to 3-4 days.
To freeze the dough to bake later, simply scoop cookie dough balls onto a parchment or silicone lined baking sheet. Set in the freezer for 1-2 hours until firm. Then transfer frozen dough balls into a freezer safe zip-top bag and freeze for up to 3 months. NOTE: You will need to bake cookies roughly 3-5 minutes longer, if baking from frozen.