Brown Butter Snickerdoodles stuffed with Salted Caramel

Ingredients: 

• 2 1/2 cups flour

• 1 teaspoon baking soda

• 2 teaspoons cream of tartar

• 1/2 teaspoon ground cinnamon or "Cake Spice" seasoning from Penzey's Spices (i prefer this, it gives so much more flavor to the cookie)

• 1/2 teaspoon sea salt

• 1 cup unsalted butter

• 1 1/4 cup dark brown sugar

• 1/2 cup granulated sugar

• 1 large egg

• 1 egg yolk

• 1 tablespoon vanilla extract

• 2 tablespoon plain Greek yogurt

• 1 cup caramel squares, cut into 1/4's

For Rolling the Cookies:

• 1/4 cup granulated sugar

• 2 teaspoons ground cinnamon

Sea salt for sprinkling on top 

Directions: 

1. To brown the butter, heat a thick-bottomed skillet on medium heat. Slice the butter and add to put, whisking frequently. Continue to cook the butter until melted. The butter will start to foam and browned specks will begin to form at the bottom of the pan. The butter should have a nutty aroma. Watch the butter VERY CAREFULLY because it can go from brown to burnt quickly. Remove butter from the heat and let cool to room temperature in another bowl or container. 

2. In a medium bowl, Whisk together the flour, baking soda, cream of tartar, cinnamon, and salt. Set aside. 

3. In the bowl of a stand mixer, combine the brown butter once it's cool with the two sugars. Mix until blended and smooth. Beat in the egg, yolk, vanilla, and yogurt and mix until combined. Slowly add in the dry ingredients and mix until just combined. 

4. Cover the dough in plastic wrap and chill in the refrigerator for at least 30 minutes. You can chill the dough overnight. 

5. When ready to bake, preheat the oven to 350 degrees F. Measure about 2 tablespoons of dough and roll into balls. Flatten the ball with the palm of your hand and place a piece of caramel in the center of the dough. Wrap the cookie dough around the caramel, making sure the caramel is completely covered with dough. 

6. In a small bowl, combine the cinnamon and sugar. Roll the balls in the cinnamon-sugar mixture. Place dough balls on a large baking sheet that has been lined with a Silpat baking mat or parchment paper. They only need really 2 inches, they don't spread much, i also place two finger prints on each to flatten them down a bit. Sprinkle the cookie tops with sea salt. 

7. Bake the cookies 8-10 minutes or until the edges of the cookies begin to turn golden brown. The centers will still be soft. Cool the cookies on the baking sheet for 2-3 minutes, or until set. Transfer cookies to a wire cooling rack and cool completely.

Enjoy! (they will be VERY popular) 

Yields- 3 dozen