Ingredients
- 1/4 cup granulated sugar, for cinnamon-sugar topping
- 1 tablespoon McCormick Ground Cinnamon
- 1 1/2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs
- 1/4 teaspoon vanilla
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 5 packages of Rolo chocolate-caramel candies (about 35)
- Coarse sea salt, such as kosher or fleur de sel
Directions
- 1Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. For the cinnamon-sugar mixture, combine 1/4 cup sugar and cinnamon in a shallow dish and set aside.
- 2In a large bowl, beat 1 1/2 cups sugar and butter at medium speed until light and fluffy, 3-5 minutes. Beat in eggs one at a time, scraping the sides of the bowl after each addition. Stir in vanilla.
- 3Sift flour, cream of tartar, baking soda, and salt into mixing bowl. With mixer on low, mix until thoroughly combined. Working 1 tablespoon of dough at a time, roll dough into balls, placing a single Rolo inside each ball of dough. Roll dough balls in the cinnamon sugar mixture and place on the baking sheet. Sprinkle with sea salt.
- 4Bake for 7-8 minutes. The cookies should look raw between the cracks and seem underdone. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
