Get all the ingredients.
In a medium bowl, whisk the flour, baking soda, cream of tartar, cinnamon, and sea salt. Set this bowl aside.
Slice the butter.
Brown the butter. You will need to get a medium skillet on medium heat. Add the sliced butter & whisk frequently. The butter will start to foam. Take off heat, and let the butter cool to room temp.
Next, in a large bowl, combine the browned butter and the white and brown sugar. Mix until blended smooth. Then add the egg, egg yolk, vanilla and mixed until evenly combined.
Slowly add in the dry ingredients, and mix until just combined.
Form the dough in a ball, put it in a bowl, cover, and chill in the fridge for at least 3o minutes.
When the dough is done chilling, and you are ready to bake, preheat the oven to 350ºF.
Measure about 1 1/2 tablespoons of the dough into a ball. Flatten the ball with the palm of your hand, then place one of the caramel pieces in the center. Wrap the dough completely around the square.
In a small bowl, combine the cinnamon and sugar. Roll the balls in this mixture. Place the balls about 2 inches apart on a large baking sheet.
Bake the cookies for 8-10 minutes, or until the edges of the cookies start to turn golden brown. The center of the cookies will be soft. Cool the cookies for about 2-3 minutes, or until they set.
- 2.0c All-purpose Gold Medal Flour
- 1.0tsp Baking soda
- 2.0tsp Cream of tartar
- 0.0tsp Cinnamon
- 0.0tsp Sea Salt
- 1.0c Unsalted Butter
- 1.0c Dark brown sugar
- 0.0c Granulated Sugar
- 1.0 Egg
- 1.0 Egg Yolk
- 1.0Tbsp Vanilla Extract
- 1.0c Caramel Squares
- 0.0c Granulated sugar (for rolling)
- 2.0tsp Cinnamon (for rolling)