These chewy cookies are the best combination of salty and sweet. Guaranteed to win over even the pickiest critics, these buttery delights are a staff favorite.
Makes 24 cookies
- 2 ½ cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. cream of tartar
- ½ tsp. cinnamon
- ½ tsp. Jacobsen Salt Co. Pure Kosher Sea Salt
- 1 cup butter, cut in cubes
- 1 ¼ cup dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 1 tbsp. vanilla extract
- 1 tbsp. plain yogurt
- 12 Jacobsen Salt Co. Salty Caramels, sliced in half
- ¼ cup granulated sugar
- 2 tsp. cinnamon
- Jacobsen Salt Co. Pure Flake Sea Salt for finishing
Mix flour, baking soda, cream of tartar and cinnamon in a medium sized bowl and set aside.
Melt cubes of butter in a medium sauce pan over medium to high heat. Whisk frequently as the butter starts to foam on top and then sink to form brown specs at the bottom. You’re looking for a light to medium brown color and a toasted, nutty aroma. Watch the butter carefully as it can burn quickly. Remove from heat and pour into another container to let cool to room temperature.
Once the butter is cool, combine the butter and sugars. You can use a standing mixer, hand mixer, or whisk. Mix until smooth.
Beat in egg, egg yolk, vanilla and yogurt until combined. Mix in the dry ingredients until just combined.
Form the dough into a ball inside the bowl, cover and let chill for 30 minutes or overnight.
Preheat the oven to 350 degrees and line cookie sheets with parchment paper. Mix ¼ cup sugar and 2 tsp. cinnamon together in a small bowl and set aside.
Using about 2 tablespoons of dough, roll into a ball and then flatten the ball into a circle. Place half a Salty Caramel in the center and fold the dough over the Salty Caramels, making sure the Salty Caramel is completely covered.
Roll the dough into the sugar and cinnamon mixture and place on cookie sheet 2 inches apart.
Bake for 8-10 minutes. You are looking for lightly browned edges and a slightly soft center. Sprinkle with desired Pure Flake Sea Salt immediately from the oven and let cool for 2-3 minutes before transferring to a wire rack to cool completely. Our favorite finish is our Infused Stumptown Coffee Salt!
Recipe adapted from The Recipe Critic