Brown Butter Snickerdoodles

A touch of salt on top, while optional, really makes these cookies with a caramel surprise.  Make the homemade marshmallows and sandwich one between two cookies for an extra special treat.

Cookies:
1 Cup Unsalted Butter
2 1/2 Cups Flour
1 Tsp Baking Soda
2 Tsp Cream of Tartar
1/2 Tsp Ground Cinnamon
1 1/4 Cup Dark Brown Sugar
1/2 Cup Granulated Sugar
2 Large Eggs
1 Cup Caramel Squares

Coating:
1/2 Cup Granulated Sugar
2 Tsp Ground Cinnamon

Optional Topping:  Coarse Sea Salt

Heat a medium saucepan over medium high heat.  Slice butter and add it to the pan, whisking frequently.  The butter will begin to froth and brown specks will start to form.  Watch in closely as this happens quickly and you want to cook only until a nutty aroma, not a burnt aroma.  Set aside to cool to room temperature.

Meanwhile, in a medium bowl, mix the Flour, Baking Soda, Cream of Tartar and Cinnamon, set aside.  Unwrap and cut the caramel squares in half.

In a stand mixer, combine the cooled butter, brown sugar and sugar.  Mix until blended and smooth.  Beat in the eggs and vanilla, mix util combined.  Slowly add the dry ingredients until combined.

Form the dough into a ball, wrap in saran wrap and refrigerate at least 30 minutes.

When ready, heat oven to 350 degrees.  Use a small cookie dough scoop to get a ball of dough, wrap around a piece of caramel, making sure it is completely covering the caramel.  Roll it in the cinnamon and sugar, put on a pan.  If topping with salt, flatten slightly and sprinkle with salt.  Place cookies about 2 inches apart.  Bake for 10 minutes.

Cool on pan for 2 minutes, then move to a rack to cool completely.