Ingredients

• 2 1/2 cups All-Purpose Flour
• 1 teaspoon Baking Soda
• 2 teaspoons Cream of Tartar
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon 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 tablespoon Vanilla Extract
• 1 tablespoon Plain Greek Yogurt
• 1 cup Caramel Squares, cut into 1/4s

Rolling the Cookies

• 1/4 cup Granulated Sugar
• 2 teaspoons Ground Cinnamon
• Sea Salt, for sprinkling on cookies

Directions

1. In medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt; set aside
2. Brown the butter: heat a thick-bottomed skillet on medium heat; add the sliced butter, whisk frequently; continue to cook the butter until melted; the butter will start to foam and brown specks will form at the bottom of pan; make sure the butter does not burn; remove butter from heat and let cool to room temperature
3. In a bowl with stand mixer, combine the brown butter and sugars; mix until blended; beat in the egg, egg yolk, vanilla extract, and Greek yogurt; mix until combined; slowly add in the dry ingredients and mix until just combined
4. Form the dough in a ball and cover with plastic wrap; chill for 30 minutes
5. Preheat oven to 350F; measure about 2 tablespoons of dough and roll into balls; flatten the ball slightly and place a piece of caramel into center of dough; wrap the cookie dough around the caramel, make sure the caramel is completely covered
6. In small bowl, combine the cinnamon and sugar; roll the balls in the mixture; place dough balls 2 inches apart on a large baking sheet that has been lined with a baking mat or parchment paper; sprinkle tops with sea salt
7. Bake for 8-10 minutes or until the edges of the cookies begin to turn golden brown; let cookies stay of sheet until set