Ingredients
2½cupsall purpose gold medal flour
1tspbaking soda
2tspcream of tartar
½tspground cinnamon
½tspsea salt
1cupunsalted butter,sliced
1¼cupdark brown sugar
½cupgranulated sugar
1large egg
1egg yolk
1tbspvanilla extract
1tbspplain greek yogurt
1cupcaramel squares,cut into fourths
¼cupgranulated sugar
2tspground cinnamon
coarse sea salt,for sprinkling on completed cookies
Preparation
In a medium sized bowl, mix the flour, baking soda, cream of tarter, cinnamon, and set aside.
To brown the butter, heat a medium saucepan to medium high heat. Add the sliced butter, whisking frequently.
It will have a nutty aroma and once it turns to a brown color, remove from heat and let it cool to room temperature.
While the butter is cooling, cut the carmel squares into fourths.
In a stand mixer, combine the brown butter and brown sugar, and half a cup granulated sugar. Mix until blended and smooth.
Beat in egg, yolk, vanilla and yogurt and mix until combined. Slowly add the dry ingredients until combined.
Form the dough into a ball and cover with plastic. Chill in the refrigerator for at least 30 minutes or overnight.
Once ready to bake preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into a ball.
Flatten the ball and place 1 to 2 caramel squares inside, wrap the cookie dough over the caramel and roll back into a ball. Make sure it is completely covered so that the caramel won’t stick to the pan.
Mix ¼ cup sugar and cinnamon in a small bowl and roll each cookie in the mixture. Place on cookies on a parchment lined cookie sheet 2 inches apart. Sprinkle lightly with sea salt.
Bake for 8 to 10 minutes, or until the edges turn lightly brown. The centers will be soft.
Allow to cool for 2 to 3 minutes, and transfer to a wire cooling rack to cool completely.
