Ingredients

The following ingredients have 14 Servings
  • 1 1/4 cup flour
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 8-10 Caramels (such as Kraft Individual wrapped caramels)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon cinnamon

Instruction

  • In a large mixing bowl, combine your flour, cream of tartar, baking soda, cinnamon and salt together. Set aside.
  • Using a stand mixer ( with paddle attachment) or a large mixing bowl and handheld mixer, beat the butter and sugar until light and fluffy .
  • Next mix in an egg and vanilla.
  • Now add the flour mixture slowly, about 1/2 a cup at a time. Mix until well combined.
  • Wrap with plastic wrap and chill dough at least 30 minutes or up to 2 days. (if you are rushed on time, you can also put in the freezer for 10 minutes)
  • Place the cinnamon and sugar for the topping in a small bowl and stir until well combined.
  • Cut caramels in to small 1/4 inch pieces. Scoop heaping tablespoon-sized amounts of cookie dough and roll in to 1.5-2 inch balls. Flatten each ball and place a couple caramel pices in the middle of the ball. Reseal the ball and roll back in to a ball.
  • Roll each ball in cinnamon sugar mixture until well covered.
  • NOTE: You can also do 1 inch balls to make more, smaller cookies. But we like our cookies BIG! (see cooking times at the bottom for different sized cookies)
  • Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes for LARGE cookies and 9-11 for SMALL cookies.