Carol made these cookies based on a recipe at carlsbadcravings.com and they are very good.  We made some with the freshly made dough and others from frozen dough, and both turned out well.  There is about 25 minutes of preparation and 13 minutes per batch of baking.  This made 36 cookies.

14 Tbs. unsalted butter, divided

263 g. (2-1/8 cups) all-purpose flour

½ tsp. baking soda

¼ tsp. baking powder

350 g. (1-3/4 cups) packed medium or dark brown sugar

½ tsp. salt

1 large egg yolk

1 large egg

1 Tbs. vanilla extract

36 soft caramel candies (she used Werther’s Original Chewy Caramels)

Sea Salt (optional)

Preheat the oven to 350 degrees.  Line baking sheets with baking mats or parchment.

Melt 10 Tbs. of butter in a 10-inch skillet over medium-high heat.  Continue to cook and stir constantly until the butter is dark golden brown, about 1-3 minutes.  Pour the browned butter into a large heatproof bowl.  Add the remaining butter cut into small pieces and stir until melted and blended.  Set aside to cool.

In a separate bowl, whisk together the flour, baking soda, and baking powder.

Mix the brown sugar and salt into the cooled butter until well combined.  Add the egg, yolk, and vanilla and stir well to combine.  Add the flour mixture and mix until just completely combined.

Scoop 1 Tbs. of dough and flatten it into a circle.  Put an unwrapped caramel in the center of the circle.  Add another Tbs. on top of the caramel and fold the dough around the caramel to completely encase it in dough.  Repeat until all the dough is used up.

Put the dough cylinders on the prepared cookie sheets about 3 inches apart and sprinkle with the optional sea salt.  Bake for 10-12 minutes until barely golden.