22 caramels (I prefer Werther's Original Soft Caramels)
1 quart ice cream (vanilla or salted caramel are my favorite)
3 hours, 27-30 minutes
1. In a medium bowl, whisk the flour, cream of tartar, baking soda and salt. Set aside.
2. In the bowl of a stand mixer with paddle attachment or with a handheld mixer, cream the butter and 1 1/2 cups granulated for 3 minutes or until light and fluffy. Scrape down the sides of the bowl.
3. Add the eggs one at a time, beating well after each. Stir in vanilla. Scrape down the sides of the bowl and add the flour mixture, mix until just combined. Cover with plastic wrap and refrigerate for 3 hours, overnight or up to 3 days.
4. Preheat the oven to 375. Line 2 cookie sheet with silicone mats or parchment paper.
5. Remove the caramels from wrappers and roll into soft balls. Set aside.
6. In a small bowl combine the remaining 1/4 cup granulated sugar and cinnamon.
7. Scoop out 1 1/2 -2 tablespoons of cookie dough, flatten and form a bowl in the palm of your hand, place a caramel inside the bowl and cover the caramel completely with dough.
8. Roll the cookie ball into the cinnamon sugar mixture, place on the prepared pan and flatten slightly with the palm of your hand. Sprinkle each cookie with Anglesey sea salt. Space 2 inches apart.
9. Bake for 12-15 minutes or until just set. You want slightly underbaked cookies. Remove from the oven, let the cookies sit on the pan for 30 seconds, then transfer to a wire cooling rack. Cool completely.
10. Sandwich a large scoop of ice cream between 2 cookies. Freeze until ready to serve.
LIKE: Better Batter and King Arthur Gluten Free Multi-Purpose Flour. HINT: If using King Arthur Gluten Free Multi-Purpose Flour or a custom blend, you will need to add Xanthan Gum. Cookies/Bar Cookies, Breads, and Pizza use 1 teaspoon of Xanthan Gum for every 1 Cup GF Flour. If using Better Batter, you will need increase the liquid in the recipe by 50%. Add in small amounts until the desired moisture is reached.
OTHER: Brown Rice, Oat, Tapioca, Buckwheat, Almond, Teff, and Sorghum Flour.
For smaller cookies, roll 1 tablespoon of cookie dough and cut the caramels in half.