In a medium bowl, combine all purpose flour, baking soda, baking powder, Instant Apple Cider mix and salt. Whisk together to combine.

In a large bowl, cream the butter, brown sugar and granulated sugar until light and fluffy (about 3 minutes). Add in egg, egg yolk, vanilla extract and beat until combined.

Slowly pour in the dry ingredients and beat just until combined (do not over mix).

Cover the cookie dough with foil or saran wrap and place in the fridge to chill for about 1-2 hours.

Once the dough has chilled, remove from the fridge and sit on the counter for a couple of minutes to slightly soften, about 5-6 minutes.

Preheat the oven to 350?F. Line 2 large sheet trays with parchment paper.

In a small bowl mix together sugar and cinnamon, set aside. Using a large cookie scoop, scoop a ball of cookie dough and take one of the unwrapped caramel candies and gently push into the center of the cookie dough.

Release the cookie dough from the scoop into your hand and gently seal the opening and roll between your hands into a uniform ball.

Roll the cookie dough into the cinnamon sugar mixture and place onto a sheet tray lined with parchment paper.

Bake the cookies for about 10 minutes. The cookies are done when the edges are slightly golden.

Let them sit on the hot tray for a couple of minutes before transferring to a cooling rack.