Ginger's Chocolate Chunkers

 Ingredients

1/3 cup all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon salt

1/4 teaspoon baking powder

3 tablespoons unsalted butter, cut into 3 pieces

6 ounces bittersweet chocolate, coarsely chopped (used Trader Joe's Pound Plus Dark Chocolate Bar)

1 ounce unsweetened chocolate, coarsely chopped

2 large eggs, at room temperature

2/3 cup sugar

1 teaspoon pure vanilla extract

6 ounces semisweet chocolate, chopped into chunks, or 1 cup store-bought chocolate chips or chunks

6 ounces premium-quality milk or white chocolate, chopped into chunks, or 1 cup store-bought chocolate chips (Used Trader Joe's Milk Chocolate Pound Plus Bar)

1 1/2 cups coarsely chopped nuts, preferably salted peanuts or toasted pecans

1 cup moist, plump raisins or finely chopped moist, plump dried apricots (Used dried cherries - optional)

Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats.

Sift together the flour, cocoa, salt and baking powder.

Set a heatproof bowl over a saucepan of simmering water. Add the butter, bittersweet and unsweetened chocolate and heat, stirring occasionally, just until melted — the chocolate and butter should be smooth and shiny but not so hot that the butter separates. Remove the bowl from the heat and set it on the counter to cool.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the eggs and sugar together on medium-high speed for about 2 minutes, until they are pale and foamy. Beat in the vanilla extract, then scrape down the bowl. Reduce the mixer speed to low and add the melted butter and chocolate, mixing only until incorporated. With a rubber spatula, scrape down the bowl, then, on low speed, add the dry ingredients. Mix just until the dry ingredients disappear into the dough, which will be thick, smooth and shiny. Scrape down the bowl and, using the rubber spatula, mix in the semisweet and milk (or white) chocolate chunks, nuts and raisins — you’ll have more crunchies than dough at this point.

Drop the dough by generously heaping tablespoonfuls onto the baking sheets, leaving about an inch of space between the mounds of dough.

Bake the cookies one sheet at a time for 10 to 12 minutes. (I did it 11 minutes) The tops of the cookies will look a little dry but the interiors should still be soft. Remove the baking sheet and carefully, using a broad metal spatula, lift the cookies onto a cooling rack to cool to room temperature.

Repeat with the remaining dough, baking only one sheet of cookies at a time and making sure to cool the baking sheets between batches.

If, when the cookies are cooled, the chocolate is still gooey and you’d like it to be a bit firmer, just pop the cookies into the fridge for about 10 minutes.

PS. The cookies in the picture were made by scooping out about 2 tablespoonfuls of the dough and flattening the mounds of dough slightly.

White Chocolate Madacamia Nut Cookies

Ingredients

  

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup unsalted butter, at cool room temperature
• 1 cup packed light brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup white chocolate chips
• 1 cup roughly chopped macadamia nuts
• Flaky sea salt, for sprinkling on cookies

Instructions

 

• Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
• In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth, stopping to scrape down the sides of the bowl as necessary. This will take 1 to 2 minutes.
• Add the eggs and vanilla extract. Mix until well combined.
• With the mixer off, add all of the dry ingredients. Turn the mixer on low and mix until just combined. Don’t over mix. Stir in the white chocolate chips and macadamia nuts.
• Form the cookie dough into balls, about 2 tablespoons of dough per cookie. Place on prepared baking sheet, about 2 inches apart.
• Bake cookies for 8 to 12 minutes or until the edges are slightly golden brown. Check early to make sure you don’t over bake, every oven is different. Remove from oven and sprinkle the cookies with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Cherry Garcia Cookies - Thanks Sam

3  Cups Dried Cherries

7/8 Tsp Salt
1 ½ Tsp Baking Soda
5 Cups flour
2 cubes and 1 TBS of Butter
1 3/4 plus 1 TBS Cup sugar
1 3/4 plus 1 TBS Cup light brown sugar
4  eggs
1 TBS vanilla
1 ½ tsp almond extract
2 Cups white chocolate chips
1  Cup chocolate chips
1 3/4 Cups macadamia nuts

Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or silpat liners.

Place dried cherries in bowl and cover with boiling water.  Let sit 30 minutes to plump up.  Drain well, pat dry and coarsely chop.

Whisk together salt, baking soda, and flour in a small bowl.  Set aside

In a large bowl cream together butter, white, sugar, and brown sugar.  Beat in eggs, vanilla and almond extract.  Add flour mixture to butter mixture half at a time and mix until combined.  Fold in cherries, white chocolate chips, semi-sweet chocolate chips and macadamia nuts.  Refrigerate cookie dough 30 t0 45 minutes to firm up.

Drop dough by the tablespoon onto prepared baking sheets, placing cookies about 1 ½ to 2 inches apart.  Bake 12 to 14 minutes until lightly browned around the edges.  Cook 10 minutes on cookie sheets before removing to racks to cool completely store in a covered container.

Cadbury Choclate Chip Cookies

 Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup unsalted butter, at room temperature
• 1 1/2 cups light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups chopped Cadbury Mini Eggs
• 1 cup chocolate chips
• 1 cup toasted coconut
• Flaked sea salt, for sprinkling on cookies

Instructions

 

• Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Set aside.
• Using a stand mixer, cream butter and sugars together for about 1 minute. Add in the eggs and vanilla and mix until combined.
• Add the dry ingredients and mix on low until just combined.
• Stir in the chopped Cadbury Mini Eggs, chocolate chips, and toasted coconut.
• Form the cookie dough into balls, about 2 tablespoons of dough. Place on prepared baking sheet, about 2 inches apart.
• Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and sprinkle with sea salt. Let cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and cool completely.

Notes

Tip- to chop the Cadbury eggs, place them in a Ziploc bag and smash with a rolling pin. Make sure you don’t smash them too much, you don’t want them completely crushed. 

 You can chill the cookie dough for 24 to 72 hours if you want to enhance the flavor of the cookies. The cookies will keep in an airtight container for 3-4 days. You can also freeze the cookie dough and baked cookies.Recipe and photo courtesy of Two Peas and Their Pod

The Very Best White Chocolate Dipped Ginger Cookies

 Ingredients

 

• 1 1/2 cup unsalted butter, left out at room temperature for 10 minutes to slightly soften
• 2 cups light brown sugar
• 2 whole eggs
• 1/2 cup molasses
• 4 1/2 cups flour
• 1 Tablespoon + 1 teaspoon baking soda , make sure it's fresh within the last few weeks
• 2 teaspoons cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 cups granulated sugar for rolling
• 5-6 cups white chocolate melts for dunking
• holly berries sprinkles , optional

Instructions

 

• Preheat oven to 375 degrees. Prep an aluminum cookie sheet with parchment paper. Set aside.
• In stand mixer fitted with paddle attachment, cream together the butter and sugar. Add the eggs and molasses. Mix again until combined.
• In a medium bowl, whisk together the rest of the dry ingredients together, set aside.
• Slowly mix dry ingredients into the wet ingredients, don't overmix!
• Roll dough into 1 inch balls and roll into sugar. Place on the prepped baking sheet and bake for about 7-10 minutes (mine were done at 7, so set the time shorter, and watch them closely). Cool cookies on a rack before dunking in the white chocolate coating.
• Melt your white chocolate melts in the microwave for 30 seconds, and stir. Repeat until the chocolate is smooth and creamy. Dunk half the cookie into the white chocolate, then place onto a sheet of parchment paper. Immediately add on the sprinkles if using. Let set, then store in an airtight container for max freshness up to a week.  Recipe and picture from Baking with Blondie
  

Sugar Cookies

 2 1/4 Cup sugar

1 Cup butter

3 eggs beaten

3 TBS milk

1 1/2 tsp vanilla

5 Cups flour

2 1/2 tsp baking powder

3/4 tsp salt

 

Cream sugar and butter.  Add eggs, milk, and vanilla, sift dry ingredients together and beat into creamed mixture, combining thoroughly.  With hands, shape dough in a ball; wrap and refrigerate 2 to 3 hours or overnight until easy to handle.  On lightly floured board, roll one-half or one third of the dough at one time, keeping the rest refrigerated.  Bake at 400 degrees for about 8 minutes or until light brown.

 

Deb Perelman's Chocolate Chip & Walnut Brittle Cookies

 

 

 

 

1 cup granulated sugar, divided

1 cup chopped walnuts

1 tsp. flaky salt, divided, plus more for garnish

½ cup (4 oz.) unsalted butter, cut into ½-in. cubes, cold but slightly softened

½ cup packed light brown sugar

1 large egg, at room temperature

1 tsp. vanilla extract

¾ tsp. baking soda

½ tsp. baking powder

1⅔ cups (about 7⅛ oz.) all-purpose flour

8 oz. semi- or bittersweet chocolate chips (about 1⅓ cups)

1. Preheat oven to 350°. Line 3 baking sheets with parchment paper. Pour ⅔ cup granulated sugar into a 10-inch skillet; cook, undisturbed, over medium-high heat until sugar is partially liquefied, 3 to 4 minutes. Whisk until sugar is completely melted; cook, whisking constantly, until sugar is copper-colored and slightly smoking, 30 seconds to 1 minute. Remove from heat; quickly stir in walnuts.

2. Scrape brittle onto 1 baking sheet; quickly spread as thin as possible using a spatula. Sprinkle with ¼ teaspoon flaky salt. Chill in freezer until solid, 10 to 15 minutes.

3. Beat together butter, brown sugar, ⅓ cup granulated sugar and ¾ teaspoon flaky salt with a stand mixer fitted with the paddle attachment on low speed just until combined, about 2 minutes. Increase speed to medium; beat until butter is softened and somewhat fluffy, 3 to 4 minutes, stopping to scrape down sides as needed. Add egg and vanilla; beat until combined, about 30 seconds.

4. Add baking soda and baking powder; beat until combined, about 10 seconds. Add flour; beat on low speed just until a few floury patches remain, about 30 seconds.

5. Smash chilled brittle into bite-size chunks. Add brittle and chocolate to dough; beat on low speed just until incorporated, about 10 seconds. Scoop dough into 3-tablespoon-size balls, spaced 2 inches apart on the 2 baking sheets.

6. Bake in oven, one pan at a time, until edges are golden brown and set but centers are soft, 10 to 14 minutes. Cool on pan on a wire rack, 5 minutes; garnish with flaky salt. Serve warm.

Serves: 15
Active time: 45 minutes
Total time: 1 hour, 20 minutes

Quick tip! "While you can bake it right away, the dough will keep for several days in the fridge," says Perelman. The brittle can be frozen for up to three months.

Compost Cookies

 

16 tbsp unsalted butter, room temperature

1 cup granulated sugar

2/3 cup light brown sugar, packed

1 tbsp light corn syrup

1 large egg

1/2 tsp vanilla extract

1 1/3 cups all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1 tsp kosher salt

1 1/2 cups chocolate chips

1/3 cup old-fashioned rolled oats

2 cups potato chips (I recommend Cape Cod potato chips!)

1 cup mini pretzels

Step 1:  Combine the butter, sugars, and corn syrup in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.

Step 2: Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.

Step 3: Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.

Step 4: Still on low speed, add the chocolate chips, oats, and  mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips.

Step 5: Using a 2 ¾ ounce ice cream scoop (or a ⅓ cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.

Step 6: Heat the oven to 375°F. Arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pans (no more than 6 large cookies per half sheet pan). Bake for 15 to 16 minutes. The cookies will puff, crackle, and spread. They should be very faintly browned on the edges yet still bright yellow in the center.

Step 7: Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Barely Baked Chocolate Chip Cookies

Ingredients

4 sticks butter

2 tablespoons vanilla

3 eggs

1 cup sugar

2 1⁄2 cups brown sugar

1 1⁄2 teaspoons salt

1 1⁄2 teaspoons baking soda

5 cups flour

1 bag of good chocolate chips (I use Ghirardelli)

Step 1: Soften the butter until partially melted. Stir in brown sugar, sugar, vanilla, and eggs.

Step 2: Combine salt, baking soda, and flour in a bowl.

Step 3: Add the wet ingredients to the dry ingredients and mix by hand. Do not over mix! Stir in chocolate chips.

Step 4: Using an ice cream scoop, spoon generous balls of cookie dough onto a greased and lined baking sheet. Refrigerate at least 30 minutes (or overnight).

Step 5: When you are ready to bake, preheat the oven to 375°F on the convection setting.

Step 6: Put the cold cookie dough tray into the oven and bake until the edges are brown but centers are still gooey (about 10 minutes). They will look “barely-baked.” 

RUTH’S PRO-TIP:

I often double or triple this recipe and freeze the raw dough in pre-scooped balls so we can have warm cookies whenever the mood strikes.

4 sticks butter

2 tablespoons vanilla

3 eggs

1 cup sugar

2 1⁄2 cups brown sugar

1 1⁄2 teaspoons salt

1 1⁄2 teaspoons baking soda

5 cups flour

1 bag of good chocolate chips (I use Ghirardelli)

Step 1: Soften the butter until partially melted. Stir in brown sugar, sugar, vanilla, and eggs.

Step 2: Combine salt, baking soda, and flour in a bowl.

Step 3: Add the wet ingredients to the dry ingredients and mix by hand. Do not over mix! Stir in chocolate chips.

Step 4: Using an ice cream scoop, spoon generous balls of cookie dough onto a greased and lined baking sheet. Refrigerate at least 30 minutes (or overnight).

Step 5: When you are ready to bake, preheat the oven to 375°F on the convection setting.

Step 6: Put the cold cookie dough tray into the oven and bake until the edges are brown but centers are still gooey (about 10 minutes). They will look “barely-baked.” 

RUTH’S PRO-TIP:

I often double or triple this recipe and freeze the raw dough in pre-scooped balls so we can have warm cookies whenever the mood strikes.

Finlay's Shortbread Cookies

 1 pound unsalted butter

1 Cup plus 2 TBS sugar

5 Cups flour

9 oz chocolate chips

6 oz butter

Mix butter, sugar and flour.  Roll into a cookie sheet and bake at 250 for 45-50 minutes.  Cut into strips.  Melt chocolate chips and butter and dip cookies in chocolate.

Carolynn's Chocolate Chip Cookies

 

Ingredients

Ingredient Checklist

• 2 cups plus 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter
• 1 cup plus 2 tablespoons firmly packed dark-brown sugar
• 1/2 cup granulated sugar
• 1 large whole egg
• 1 large egg yolk
• 1/2 tablespoon pure vanilla extract
• 1 1/2 cups semisweet chocolate chips
• 1 cup toasted walnuts, broken into large pieces (optional)

Directions

Instructions Checklist

• Step 1

  In a large bowl, whisk together flour, salt, and baking soda; set aside. In a medium saucepan over medium heat, melt butter. Turn off heat and add both sugars; whisk until combined. Transfer mixture to a medium bowl, and let cool to room temperature.

• Step 2

  Whisk egg, egg yolk, and vanilla into butter mixture. Fold in reserved flour mixture until just combined. Fold in chips and nuts. Wrap dough in plastic; refrigerate until firm, about 30 minutes.

• Step 3

  Preheat oven to 325 degrees. Using two large spoons, place golf-ball-size mounds of dough 3 inches apart on baking sheets. Bake until cookies are golden brown and the tops no longer look wet, 12 to 14 minutes. Allow cookies to cool on baking sheet 5 minutes; transfer to a wire rack. Let cool completely before serving.

Coconut Oatmeal Chocolate Chip Cookies

 

Ingredients  

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, at room temperature
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup old fashioned oats
• 1 cup shredded coconut
• 1 cup semi-sweet chocolate chips

Instructions 

• Preheat oven to 350 degrees F.
• Whisk together flour, baking powder, baking soda, and salt into a bowl. Set aside.
  
• Cream together sugars and butter with a mixer. Add egg and vanilla and beat until combined. Add in the dry ingredients and mix until just combined. Don't over mix.
  
• Stir in oats, coconut, and chocolate chips.
  
• Roll the cookie dough into balls or use a cookie scoop, about 1 tablespoon of dough per cookie. Place on a large baking sheet that has been lined with parchment paper or a Silpat baking mat, about 2 inches apart.
  
• Bake for 8 to 10 minutes or until tops are slightly golden. They will still be soft. Let sit on cookie sheet for 2 minutes and transfer to a wire cooling rack to cool completely.
  

S'mores Stuffed Chocolate Chip Cookies

 

Ingredients

• 1 1/4 Cup Butter unsalted, softened slightly (see note)
• 1 Cup Brown Sugar
• 1/2 Cup White Sugar
• 2 Eggs large
• 2 teaspoons Vanilla
• 2 3/4 Cup Flour plus 2 Tablespoons
• 3/4 teaspoon Salt
• 1 teaspoon Baking Soda
• 1/2 teaspoon Corn Starch
• 2 Cups Chocolate Chips
• Marshmallows large
• Graham Crackers
• Candy Bar Milk chocolate

Instructions

• Preheat the oven to 375 degrees. Line baking sheets with silpats or parchment paper.
• In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes. 
• Add the eggs and vanilla and mix to combine. 
• In a bowl, whisk together the dry ingredients.
• Turn off the mixer and add the flour mixture. 
• Mix until almost incorporated then add the chocolate chips.We prefer semi sweet or a combination of milk and semi sweet. 
• Use an XL cookie scoop or ¼ cup.
• Press flat and then do another. 
• Place on top of dough, a graham cracker, chocolate, and a marshmallow that has been cut in half and can lay side by side on the chocolate. 
• Top with another flat piece of dough, and seal the edges.
• Place in the fridge for 15 minutes then bake for 16-18 minutes or until golden.
• These are HUGE cookies!

S'mores Stuffed Chocolate Chip Cookies

 

Ingredients

• 1 1/4 Cup Butter unsalted, softened slightly (see note)
  
• 1 Cup Brown Sugar
• 1/2 Cup White Sugar
• 2 Eggs large
• 2 teaspoons Vanilla
• 2 3/4 Cup Flour plus 2 Tablespoons
• 3/4 teaspoon Salt
• 1 teaspoon Baking Soda
• 1/2 teaspoon Corn Starch
• 2 Cups Chocolate Chips
• Marshmallows large
• Graham Crackers
• Candy Bar Milk chocolate

Instructions

• Preheat the oven to 375 degrees. Line baking sheets with silpats or parchment paper.
• In a mixer, combine the butter, brown sugar and white sugar on medium high speed for 2 minutes. 
• Add the eggs and vanilla and mix to combine. 
• In a bowl, whisk together the dry ingredients.
• Turn off the mixer and add the flour mixture. 
• Mix until almost incorporated then add the chocolate chips.We prefer semi sweet or a combination of milk and semi sweet. 
• Use an XL cookie scoop or ¼ cup.
• Press flat and then do another. 
• Place on top of dough, a graham cracker, chocolate, and a marshmallow that has been cut in half and can lay side by side on the chocolate. 
• Top with another flat piece of dough, and seal the edges.
• Place in the fridge for 15 minutes then bake for 16-18 minutes or until golden.
• These are HUGE cookies!

Double Chocolate Chip Peppermint COokies

 Ingredients 

• 1 1/4 cups all-purpose flour, (156 g)
• 1/3 cup unsweetened cocoa powder, (33 g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon instant espresso, optional
• 1/4 teaspoon coarse salt
• 1/2 cup cold unsalted butter, cubed, (113 g or 1 stick)
• 3/4 cup sugar, (150 g )
• 1 large egg
• 1/4 teaspoon peppermint extract
• 1 cup semi-sweet chocolate chips
• 12 mini candy canes, or three regular sized candy canes, crushed

Instructions

• Preheat the oven to 350° F and line cookie sheets with parchment paper.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso and salt.  Set aside.
• In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and peppermint extract. Beat until combined, 1 minute. Scraping down the side of the bowl as needed.
• With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.
• Scoop a heaping tablespoon of dough, roll into a ball.  Slightly flatten the ball and press the top of the dough into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
• Bake 10 to 12 minutes, until edges are firm and the center is still soft.  Let cool on the cookie sheets 5 to 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Store in an airtight container for up to one week.
• Picture and recipe from Spoonful of Flavor
  

Brown Butter Caramel Snickerdoodles

Ingredients

Snickerdoodle Dough:

• 1 cup (8 ounces, 16 tablespoons) butter (salted)
• 1 1/4 cups (9.25 ounces) light or dark brown sugar
• 1/2 cup (3.75 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups (13.75 ounces) all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt

Caramel + Cinnamon/Sugar:

• 18 square or rectangle soft caramels cut in half
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions

1. Preheat the oven to 375 degrees F. (see note) Line baking sheets with parchment paper or lightly grease with cooking spray. Set aside.
2. For the browned butter, cut the butter into pieces and add to a stainless skillet or saucepan. Heat on medium-low until the butter melts. Continue cooking, swirling or stirring occasionally; the butter will foam and sizzle as it cooks and golden bits (the butter solids) will settle to the bottom. Cook until the butter has a nutty fragrance and the solids are golden brown. Watch closely; it can burn quickly.
3. Remove from the heat and scrape the butter and all the browned bits into a large bowl. Cool the butter until the texture is thick and sludgy - or at the very least, no longer warm. This cooling step is important so the cookies don't spread while baking!
4. Add the brown sugar, granulated sugar, eggs and vanilla and mix until well combined.
5. Add the flour, cream of tartar, baking soda, cinnamon and salt, and stir until evenly mixed.
6. In a bowl or shallow dish, whisk together the 1/4 cup sugar and 1 teaspoon cinnamon.
7. Scoop out two tablespoons of dough (I use a #40 cookie scoop) for each cookie, flatten into discs, place half a caramel in the center of each, roll up the dough around the caramel and roll the balls until smooth.
8. Roll in the cinnamon and sugar mixture and place the cookie dough balls a couple inches apart on the prepared baking sheets.
9. Bake for 9-11 minutes until flattened and a few cracks form in the top (see note if your cookies are flattening or NOT flattening while baking).

Notes

Caramels: the caramels I use from Trader Joe's are .35 oz/10 gr each and are 1 1/2 inches X 1/2 inch. I cut them in half and use a half for each cookie.

Baking Temp: These cookies are on the thinner side, but they shouldn't flatten and melt all over the pan. To help them hold their shape a) bake on convection bake at 325 degrees OR b) bake on normal bake at 375 degrees (the only exception to this is if you already know your oven bakes hot; if so, bake at 350 degrees F). Conversely, if your cookies are staying puffy while baking, decrease the oven temp by 25 degrees. 

 

Recipe and Picture from Mel's Kitchen Cafe