¼ cup granulated sugar, for cinnamon-sugar topping
3 teaspoons cinnamon
Cookie:
1½ cups granulated sugar
1 cup (2 sticks) unsalted butter, softened
2 large eggs
¼ teaspoon vanilla
2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
⅛ teaspoon salt
35 chocolate covered caramel candies, such as Rolo or Dove
Coarse sea salt
Instructions
Preheat oven to 375F. Line baking sheets with parchment paper and set aside. Using a small bowl, mix together your topping (cinnamon & sugar), and set that aside as well.
In your mixing bowl, cream butter and sugar until light and fluffy. Beat eggs in one at a time, being sure to scrape down the bowl after each addition. Add in vanilla.
In a separate bowl, whisk together the dry ingredients (flour, tartar, baking soda, salt). Using a wooden spoon, mix the wet ingredients into the dry, being careful to not overmix.
Using a small ice-cream scoop or tablespoon, scoop dough out, adding a caramel to the center of each cookie. Roll in topping, and sprinkle with sea salt.
Bake for 7-9 minutes, until small cracks appear of the top of the cookies. Let sit on cookie sheet for 5 minutes before transferring to cooling racks- and be sure to eat a warm one! So yummy!
Recipe by pretty plain janes at https://prettyplainjanes.com/2013/11/13/salted-caramel-filled-snickerdoodles/