1. 1. Melt Butter: Place the 1 cup (227g) of unsalted butter in a light-colored medium saucepan. A light color helps you monitor the browning process accurately. Melt the butter over medium heat.

1. 1. Cook and Brown: Once melted, the butter will begin to foam and sputter. Continue cooking, swirling the pan occasionally to ensure even cooking. The sputtering will subside, and you’ll start to see golden brown milk solids forming at the bottom of the pan. The butter will turn a deep amber color and develop a nutty aroma. This process can take 5-8 minutes.

1. 1. Watch Carefully: Keep a close eye on it, as brown butter can go from perfectly browned to burnt very quickly. You’re looking for a rich, nutty scent and amber color with dark golden flecks.

1. 1. Cool Slightly: Once browned, immediately remove the saucepan from the heat and pour the brown butter (including all the browned bits, which are packed with flavor) into a heatproof bowl. Allow it to cool for about 15-20 minutes at room temperature, or until it’s no longer hot but still liquid. You can speed this up by placing the bowl in the refrigerator for 5-10 minutes, stirring occasionally, but don’t let it solidify completely.

Phase 2: Making the Cookie Dough

1. 1. Combine Wet Ingredients (excluding eggs): To the bowl with the slightly cooled brown butter, add the 1 3/4 cups granulated sugar and 1/4 cup packed light brown sugar. Whisk or beat with an electric mixer on low speed until well combined. The mixture might look a bit separated or grainy, which is normal with brown butter.

1. 1. Add Eggs and Vanilla: Add the 2 large eggs, one at a time, beating well after each addition until fully incorporated and the mixture lightens. Beat in the 1 teaspoon vanilla extract.

1. 1. Combine Dry Ingredients: In a separate medium bowl, whisk together the 2 3/4 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon salt, and the optional 1 teaspoon ground cinnamon (if adding to the dough).

1. 1. Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed until just combined. Do not overmix. The dough will be soft.

1. 1. Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour, or up to 2-3 hours (or even overnight). Chilling is crucial for developing flavor, making the dough easier to handle, and preventing the cookies from spreading too much during baking.

Phase 3: Preparing the Cinnamon-Sugar and Caramel

1. 1. Cinnamon-Sugar Coating: In a small, shallow bowl, whisk together the 1/3 cup granulated sugar and 2 teaspoons ground cinnamon for the coating. Set aside.

1. 1. Prepare Caramels: If using store-bought soft caramel candies, unwrap them. If they are large (e.g., standard square caramels), cut each one in half. You want pieces that are about 1/2 to 3/4 teaspoon in size. If using chilled homemade caramel, have it ready to scoop.

Phase 4: Assembling and Baking the Cookies

1. 1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.

1. 1. Scoop Dough: Remove the chilled dough from the refrigerator. Using a medium cookie scoop (about 1.5 to 2 tablespoons), scoop portions of dough.

1. 1. Stuff with Caramel: Take one scoop of dough and flatten it slightly in your palm. Place a piece of prepared caramel (or a small scoop of firm homemade caramel) in the center. Enclose the caramel completely with the dough, rolling it into a smooth ball. Ensure the caramel is fully sealed inside to minimize leakage during baking.

1. 1. Roll in Cinnamon-Sugar: Roll each stuffed dough ball generously in the prepared cinnamon-sugar mixture until evenly coated.

1. 1. Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets.

1. 1. Bake: Bake for 10-13 minutes, or until the edges are set and lightly golden brown, and the tops are slightly puffed and crackled. The centers may still look a little soft – this is good for a chewy cookie. Be careful not to overbake, as this can make the caramel too hard once cooled.

1. 1. Cool Cookies:

      • • Let the cookies cool on the baking sheets for 5-10 minutes. During this time, the caramel inside will be extremely hot. The cookies will also firm up as they cool.
      • • After 5-10 minutes, carefully transfer the cookies to a wire rack to cool completely.

1. 1. Serve: These cookies are incredible while still slightly warm and the caramel is gooey. They are also delicious at room temperature.