Ingredients
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1¼ cups granulated sugar
- ⅔ cup packed light brown sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1½ teaspoons ground cinnamon
- 12 soft caramels, cut into about ¼-inch pieces
How to Make It
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, using a hand mixer, cream together the butter, 1 cup of the granulated sugar, and the brown sugar. Add the eggs and vanilla and beat until smooth.
- In a separate large bowl, whisk together the flour, salt, baking powder, baking soda, and cream of tartar. Add the flour mixture to the butter mixture and stir until smooth. Cover the dough and refrigerate for 10 to 15 minutes.
- In a small bowl, mix together the remaining ¼ cup granulated sugar and the cinnamon. Roll the dough into 1½-inch balls. Make an impression in the top of each cookie with your thumb and place 2 caramel pieces in each cookie. Pinch the top closed and roll the dough into a ball around the caramel. Roll the cookies in the cinnamon-sugar mixture and place on the prepared baking sheet about 1 inch apart.
- Bake for 10 to 12 minutes, or until the edges are slightly crisp. You want the centers to still be soft. Let cool on the baking sheet for 3 minutes and then transfer to a wire rack.
- Store in an airtight container at room temperature for up to 3 days.
