1-First: whisk together the 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons cream of tartar, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon sea salt in a medium bowl and set it aside. This mix forms the dry base that gives your cookies their structure and tang.

2-Next: brown the 1 cup unsalted butter by heating it in a thick-bottomed skillet over medium heat, whisking frequently until melted and browned specks appear with a nutty aroma, then let it cool to room temperature for the best results.

3-In a stand mixer bowl, combine the browned butter with 1 1/4 cups brown sugar and 1/2 cup granulated sugar, mixing until smooth and creamy. Beat in the 1 large egg, 1 egg yolk, 1 tablespoon vanilla extract, and 1 tablespoon plain Greek yogurt until everything blends perfectly this is where the dough gets its moisture and flavor depth. Gradually add the dry ingredients and mix until just combined, then form the dough into a ball, wrap it with plastic, and chill in the refrigerator for at least 30 minutes to enhance flavor and texture.

4-Preheat your oven to 350 degrees F and get ready for the fun part. Scoop about 2 tablespoons of dough, flatten it slightly, place a caramel piece from the 18 caramels cut in half in the center, and wrap the dough completely around it to keep that gooey surprise inside. Roll the dough balls in the cinnamon sugar mixture made from 1/4 cup granulated sugar and 2 teaspoons ground cinnamon, then place them on a lined baking sheet, spacing about 2 inches apart, and sprinkle the tops with sea salt. Bake for 8 to 10 minutes until the edges are golden but the centers stay soft, then cool on the baking sheet for 2-3 minutes before moving to a wire rack to cool completely.