Ingredients
Scale
Ingredients:
Cookies:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter
- 1 cup granulated sugar
- 2 eggs
- 1 1/2 tsp cream of tartar
- 1 tsp salt
- 1/2 tsp baking soda
- 1 tsp vanilla extract
Sugar Coating:
- 1/4 cup granulated sugar
- 1 tbsp cinnamon
- 1/4 tsp pumpkin pie spice
Caramel:
- 1 cup dark brown sugar
- 1/2 cup unsalted butter
- 7 oz sweetened condensed milk
- 4 oz corn syrup
- 1 tbsp vanilla extract
- Flaky salt
Instructions
Directions:
- Preheat & Prep: Preheat oven to 350°F (175°C). Line two cookie trays with parchment paper.
- Mix Dough: Cream butter and sugar with a mixer until combined. Add eggs one at a time while mixing. Add vanilla, salt, baking soda, and cream of tartar, then mix in the flour until dough forms.
- Coat & Roll: Mix sugar coating ingredients in a small bowl. Roll 2” balls of dough in the sugar mixture and place on the trays. Press them gently to flatten slightly.
- Bake: Bake for 15 minutes, rotating trays halfway through if baking simultaneously.
- Heart Cut-Outs: While still warm, use a heart-shaped cutter to remove the center of each cookie. Let cookies cool completely.
- Make Caramel: Heat caramel ingredients (except vanilla) in a medium pot over medium-low heat. Stir often. Once it reaches 242°F, remove from heat and stir in vanilla.
- Fill Hearts: Carefully pour caramel into the heart cut-outs. Sprinkle with flaky salt and let cool completely.