Ingredients
Scale
- 2¾ cups all-purpose flour
- 1½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 20–24 soft caramel candies (unwrapped)
- ¼ cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy (2–3 minutes).
- Add eggs and vanilla extract to the butter-sugar mixture and mix until fully combined.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Cover the dough and refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix ¼ cup granulated sugar with 1 tablespoon ground cinnamon in a small bowl.
- Scoop about 1½ tablespoons of chilled dough and flatten it into a disc.
- Place one soft caramel candy in the center of the disc and fold the dough over it, sealing the caramel completely.
- Roll the dough ball between your palms to smooth, then roll in the cinnamon-sugar mixture.
- Place cookies on the prepared baking sheet, spaced about 2 inches apart.
- Bake for 10–12 minutes, or until edges are set and tops appear slightly cracked.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack.
- Serve warm for a gooey center, or allow to cool completely for easier handling.
Notes
Always seal the caramel fully inside the dough to prevent leaking during baking.
For best results, use soft caramels that melt smoothly.
Cookies may firm up slightly as they cool but remain chewy inside.
Adjust the bake time slightly depending on your oven and cookie size.
- Prep Time: 15
- Cook Time: 12