Ingredients
2¾cupsall-purpose flour,spoon and leveled
2tspcream of tartar
1tspbaking soda
1tspground cinnamon
½tspsalt
1cupunsalted butter,melted
1cupgranulated sugar
⅓cuplight brown sugar,packed
1large egg,room temperature
2tsppure vanilla extract
12soft caramel candies,wrapped, such as Kraft Caramels, or Werther’s Original Baking Caramels
¼cupgranulated sugar
1tspground cinnamon
Preparation
Toss the flour, cream of tartar, baking soda, cinnamon and salt together in a large bowl. Set aside.
In a medium bowl, whisk the melted butter, granulated sugar, and brown sugar together until smooth. Use a whisk in order to prevent the butter from separating. Whisk in the egg, then the vanilla until combined.
Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very thick and heavy, yet slightly crumbly.
Cover the dough tightly with plastic wrap and chill for at least 1 hour.
Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper or silicone baking mats. Set aside.
Unwrap the caramels and cut each into 4 pieces.
Remove the dough from the refrigerator and roll the dough into balls, about 1½ tablespoons of dough each. There will be about 20 to 24 balls. The dough will be crumbly, but the warmth of hands will allow the balls to stay intact.
Break each dough ball in half. Make a thumbprint into the bottom of one half and press 2 pieces of caramel inside.
Smoosh the other half of the dough on top and roll the dough between the hands to make a smooth ball. Make sure the caramels are completely wrapped inside.
Mix the granulated sugar and cinnamon together in a small bowl.
Roll each stuffed dough ball into the mixture to coat evenly. Place 10 balls of dough onto each cookie sheet.
Bake the cookies for 10 to 11 minutes. The cookies will look very puffy, soft, and under-baked.
Remove from the oven and allow to cool on the cookie sheet for at least 10 minutes, before transferring to a wire rack to cool completely.
Serve and enjoy!
