Set your oven to 350℉ and prepare half-sheet trays by lining them with parchment paper or a silicone baking mat. Keep them aside.

In a large mixing bowl, beat the butter, sugar, and apple cider mix using an electric mixer until well combined. Add the egg and vanilla, then continue mixing until smooth.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until incorporated.

Gently fold in the caramel bits. Scoop the dough into balls using a medium #40 scoop (about 1.5 tablespoons each).

Arrange them on the prepared baking sheets, leaving about 3 inches of space between each—about 8 cookies per tray.

Bake at 350℉ for 12 minutes, being careful not to overbake. While the cookies are still warm, use a spatula or round cookie cutter to gently press in any uneven edges, especially if caramel has spread.

Let them cool on the baking sheet until firm, then transfer to a wire rack to cool completely.