Heat the oven to 350 degrees F. Line two baking sheets with parchment paper to keep the caramel from sticking.

In a stand mixer fitted with the paddle attachment, cream the softened butter, sugar, salt, and all 10 packets of apple cider mix on medium speed until light and fluffy. Beat in the eggs one at a time, then the vanilla. Mix in the baking soda and baking powder. Add the flour and blend on low until just combined.

Using a #50 cookie scoop, portion the dough and level it against the bowl. Flatten a scoop of dough in your palm, press a caramel into the center, and fold the dough around it, sealing well so the caramel is fully covered. Place the cookies 2 to 3 inches apart on the sheets.

Bake for 12 to 14 minutes, until the edges are lightly golden, being careful not to overbake. Slide the parchment paper with the cookies onto the counter. Cool until the cookies are firm enough to lift but still slightly warm, then gently remove them and continue cooling upside down on a wire rack.

To get the ooey-gooey texture back, microwave a cooled cookie for less than 10 seconds before serving.