Reduce Apple Cider: Pour 1 cup of apple cider into a small saucepan and bring it to a simmer over medium heat. Allow it to cook down until it reduces to about 1/4 cup, which should take around 15 to 20 minutes. Once thickened, remove from heat and let it cool completely.

Cream Ingredients: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 to 5 minutes. Introduce the eggs one at a time, blending in each egg fully before moving on. Mix in the vanilla extract.

Mix Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing gently until just combined.

Incorporate Apple Cider and Caramels: Carefully fold in the cooled apple cider reduction and caramel bits until evenly distributed.

Chill Dough: Cover the dough with plastic wrap and chill it in the refrigerator for at least 30 minutes.

Preheat Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.

Scoop and Coat: Use a cookie scoop to form 1-inch dough balls, roll in granulated sugar, and place on the prepared baking sheets.

Bake and Cool: Bake in the preheated oven for 9 to 11 minutes. Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.