Preheat oven to 350° and line two baking sheets with parchment paper.
In a small saucepan over medium-high heat, bring the apple cider to a simmer. Cook until reduced to about 2 tablespoons. Let cool.
In a medium bowl, whisk together flour, cinnamon, baking soda, baking powder and salt. In a large bowl using a hand mixer, beat together butter and brown sugar. Add egg, vanilla and reduced apple cider and beat until combined. Add flour and mix until just combined.
Scoop about 2 tablespoons of cookie dough into a ball then flatten it slightly with your hand. Press the unwrapped caramel into the center of the dough, covering and sealing the caramel entirely with dough. Reshape it into a ball and roll in cinnamon-sugar. Place on cookie sheet and repeat with remaining dough and caramels. Freeze for 20 minutes.
Bake until the cookies are golden around the edges and set in the middle, 10-14 minutes. Let cool for on pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/10/09/caramel-stuffed-cookies-2/