Pour 1 1/2 cups of fresh unfiltered apple cider into a small stainless steel saucepan. Add the whole cinnamon stick. Bring to a gentle boil over medium heat, then reduce to medium-low and simmer uncovered for 20 to 25 minutes until the cider has reduced down to exactly 1/3 cup of thick, aromatic amber syrup.

Remove from heat, discard the cinnamon stick, and let the reduced syrup cool completely to room temperature before adding to the cookie dough (about 15 minutes in the refrigerator).

In a medium mixing bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, nutmeg, allspice, and fine sea salt until uniformly distributed.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, dark brown sugar, and granulated sugar on medium-high speed for 2 to 3 minutes until light, fluffy, and pale golden.

Beat in the egg and pure vanilla extract until fully incorporated. Pour in the cooled apple cider reduction syrup and beat on low speed until smooth and fragrant.

Add the dry ingredients in two batches, mixing on low speed just until no flour streaks remain. Do not overmix! Cover dough with plastic wrap and chill in the refrigerator for 30 minutes so it is easy to handle.

Preheat your oven to 350°F (175°C) and line two large baking sheets with unbleached parchment paper. In a small shallow bowl, stir together 1/3 cup granulated sugar and 1 teaspoon cinnamon for rolling.

Using a 2-tablespoon cookie scoop, portion dough into 16 equal balls. Flatten each ball slightly in the palm of your hand, place an unwrapped soft caramel square in the center, and wrap the dough tightly around the caramel, rolling between your palms until seamless and completely enclosed.

Roll each stuffed dough ball generously in the cinnamon sugar mixture to coat on all sides, then place onto the prepared baking sheets spaced 2.5 inches apart.

Bake at 350°F (175°C) for 10 to 12 minutes, just until the edges are golden and crinkled but the centers remain soft and puffed. Do not overbake to keep that melt-in-your-mouth texture!

Immediately upon removing from the oven, gently swirl a round cookie cutter or wide glass around each hot cookie on the baking sheet for 5 seconds to form perfectly round bakery edges.

Generously sprinkle flaky Maldon sea salt over the molten centers while hot. Allow cookies to cool on the baking sheet for 8 minutes before transferring to a wire rack. Serve warm for an epic gooey caramel pull!