Yield: 2 dozen cookies
2-1/2 Cups all-purpose flour
1 tsp baking soda
2 tsp cream of tartar
1/2 tsp Ground Cinnamon
1/2 tsp Sea Salt
1 Cup unsalted butter, sliced
1-1/4 Cup dark brown sugar
1/2 Cup granulated sugar
1 large egg
1 egg yolk
1 Tbsp Vanilla Extract or Vanilla Paste
1 Tbsp plain (unsweetened) Greek yogurt
1 Cup caramel squares, unwrapped and cut into quarters
For rolling the cookies:
1/4 Cup granulated sugar
2 tsp Ground Cinnamon
Sea Salt (Coarse), for sprinkling on top of cookies
Whisk together the dry ingredients: flour, baking soda, cream of tartar, cinnamon, and salt. Set aside.
Slice the unsalted butter and add to a heavy skillet that you have already heated over medium heat. Whisk frequently as the butter melts and begins to foam and brown. Be careful to allow the butter to brown, but not go beyond that stage and burn. (A nutty aroma and brown flecks on the bottom of the melted butter is the effect you’re going for.) Remove skillet from the heat and allow butter to cool to room temperature.
Using a stand mixer, combine the cooled, browned butter and brown and white sugars. Mix on low speed until ingredients are thoroughly combined and batter texture is smooth. Add the egg, the extra yolk, vanilla, and Greek yogurt, one at a time, mixing until each addition is incorporated. Slowly add in the dry ingredients and mix until just combined.
Use your hands or a wooden spoon or spatula to shape the dough in a ball. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes (up to overnight).
After dough has chilled and you are ready to bake, preheat the oven to 350 degrees F. Form each cookie using about 2 Tbsp of dough, rolling dough into balls. Flatten the dough-ball slightly with the palm of your hand (or flat bottom of a clean glass), and place a small piece of caramel in the center of the dough. Use your hands to wrap the cookie dough around the caramel, completely enveloping the caramel with dough.
Combine the cinnamon and sugar in a small bowl. Roll each caramel cookie in the cinnamon-sugar mixture and position dough balls on a large baking sheet that has been lined with a nonstick (Silpat) baking mat or with parchment paper. Place the cookies at least 2 inches apart, as they will spread as they bake. Sprinkle the cookie tops with a smidgen of sea salt.
Bake the cookies 8-10 minutes, or until the edges of the cookies begin to turn golden brown. The centers will still be a little soft. Remove baking sheet from oven and allow cookies to cool on the baking sheet for 2-3 minutes before transfering cookies to a wire cooling rack. Allow cookies to cool completely before serving or storing in a sealed container. On the very odd chance that you have leftovers, (or if you have the willpower to make them in advance and not eat them right away), cookies will store for up to one week.
Adapted from Two Peas and Their Pod.