1. Mix together: flour, baking powder, baking soda, cream of tartar and salt. Set aside.

2. In a mixture, beat the butter on high until smooth and creamy, about 2 minutes. Scrape down the bowl, then add the sugar and brown sugar and beat again on medium until fluffy, light in color. Beat in the eggs and vanilla, scrape the bowl as needed.

3. Slowly add the dry ingredients into the butter mixture a little at a time and mix on low until combined. The dough will be thick and sticky. Transfer dough into foil or plastic wrap and chill for 1 hour minimum or up to 3 days.

4. Remove chilled dough from fridge, let sit for 10-15 minutes to take the chill off so it’s easier to work with. Preheat oven to 350 degrees and line a cookie sheet with parchment or a silicone baking mat.

5. Combine the cinnamon and sugar for the topping. Scoop about 2 tablespoons of cookie dough and break in half. Place one half on the cookie sheet and make a thumbprint in it. Place half a caramel in the thumbprint. Then place the other half of dough on top of the caramel. Then roll the whole thing in your hand to make a ball, making sure the caramel piece is completely covered. Roll the ball in the cinnamon/sugar mixture and place back on the cookie sheet.

6. Bake for 11-13 minutes or until the edges look lightly browned. Remove from the oven and leave on the baking sheet for about 5 minutes, then transfer to a cooling rack. Take a cookie, break in half and ooh and ahh at the caramel filling. Enjoy!