Combine sugar and butter in a large bowl. Cream together until well mixed.
Add in vanilla, eggs and apple juice concentrate and stir into the mixture.
Add baking soda, baking powder, salt, cinnamon, and flour mix it all together.
Refrigerate mixture for about 1 hour, or longer.
Preheat oven to 350 degrees. Unwrap all your caramels. Line a cookie sheet with parchment or a silpat liner.
Take about 1 TBS of cookie dough into your hand and flatten it.
Put a caramel in the middle of the dough and roll the dough into a ball around the caramel.
Place on prepared cookie sheet about 2 inches apart.
Bake for about 8-10 minutes, until edges start to turn golden, and the top of the cookies are set.
When cookies are done allow them to cool about 5 minutes on the pan.
Then carefully transfer the cookies to a cooling rack.
Allow the cookies to continue cooling completely, or enjoy warm.