• Put butter in a large pot. Heat over medium heat. 1 cup unsalted butter
• Allow the butter to continue cooking, stirring often as it melts, then bubbles and foams. Scrape the sides and watch for it to get a nutty smell, and start to turn to an amber color. Remove from heat. 
• Pour butter into a separate bowl and allow to sit for about 30 minutes. 
• Cream together the butter (still melted) sugar, and brown sugar for 2-3 minutes until it starts to get smooth. 1 cup granulated sugar, 1/2 cup brown sugar
• Add in the eggs and vanilla extract and stir until just combined. 2 large eggs, 1/2 TBS vanilla extract
• Add in the flour, cream of tartar, baking soda, and salt. Stir until combined. 2 3/4 cups all purpose flour, 2 tsp cream of tartar , 1 tsp baking soda , 1 tsp baking soda
• Cover the dough and place it in the fridge while the oven preheats.
• Preheat the oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper, or silicone liners, and set it aside.
• Scoop the dough by 1.5 to 2 TBS portions.
• Flatten the dough between your hands and place one unwrapped caramel into the middle of the cookies. (If the caramels are large cut them in halves) 28 Soft Caramels
• Roll the Dough around the caramels to cover the caramel completely.

For the Cinnamon Sugar Coating:

• Add the sugar and cinnamon to a small bowl, and whisk them together. 1/2 cup granulated sugar , 1 TBS ground cinnamon
• Roll the cookie dough balls into the cinnamon sugar mixture and place them on the prepared baking sheet, at least 3 inches apart.
• Bake for 10 to 12 minutes, or until the tops are crinkled and the edges are lightly golden.
• Let the cookies cool for 5 minutes on the cookie sheet. Sprinkle the tops with flakey sea salt.
• After 5 minutes, transfer them to a cooling rack to cool completely.