I made these last night and posted a picture of them online. I knew I would have several requests for the recipe, so instead of scheduling this recipe to post in 2 weeks, I bumped another post and put this one up. You’re welcome 🙂
I have been eating healthy up until recently. I have been visiting Pinterest more frequently and come across so many yummy desserts that I always feel the need to bake. I figure…I might as well enjoy life for a bit then get back into my healthy eating.
Enjoy this recipe, but be careful how many you eat!
2 1/2 cups all-purpose Gold Medal flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
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
1 tablespoon plain (or honey) Greek yogurt
1 cup caramel squares, cut into 1/4’s
For Rolling the Cookies:
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1, In a medium bowl, combine the flour, baking soda, cinnamon, and sea salt. Set aside.
2. In a medium skillet, melt the butter. Stir frequently to ensure the butter doesn’t burn. When it heats up, the butter will begin to foam. You want to remove your butter from the heat when it turns a nice shade of brown. If you aren’t careful and leave it on too long, your butter will burn. When browned, let cool.
3. In another medium bowl, combine your browned butter, brown sugar and sugar and beat with an electric mixer until combined. Add your egg, yolk, vanilla, yogurt, and flour mixture and beat until combined.
4. Roll the dough and place in the refrigerator to cool. I left mine in about 15 minutes.
5. While the dough is cooling, I sliced my caramel squares into 1/4 pieces.
6. Preheat your oven to 350 degrees.
7. Remove dough from fridge and form 2 TBSP sized balls. Flatten each one and place several pieces of caramel into the middle. Wrap the dough back around the caramel pieces so they end up in the middle.
8. Finally, in another shallow bowl, combine cinnamon and sugar and roll each cookie ball into the mixture.
9. Place the cookies on a cookie sheet lined with parchment paper or silicon baking mats (you need these if you don’t have them!)
10. Bake for about 8-10 minutes.
I was able to make about 16 cookies by making them slightly smaller.