Step 1: Prepare the Caramel Centers
Begin by preparing the sweet core of your treats. Unwrap all 20 soft caramel candies and place them on a small parchment-lined plate. Place the plate directly into the freezer for at least 30 to 45 minutes while you prepare and chill the dough. Just like working with chocolate kisses, this crucial actionable tip ensures the caramel does not boil over or melt into a puddle when baked, allowing the candy to simply soften to a perfect gooey consistency in the oven.Step 2: Whisk the Dry Ingredients
In a medium-sized mixing bowl, vigorously whisk together the all-purpose flour, baking soda, and fine sea salt. Whisking not only thoroughly combines the elements but also aerates the flour, making your final baked goods noticeably lighter and more tender. Set this bowl aside so it is completely ready the moment your wet ingredients are mixed.Step 3: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with a paddle attachment, combine the softened European butter, dark brown sugar, and granulated sugar. Beat on medium-high speed for about three to four minutes until the mixture turns pale and fluffy. Scrape down the sides of the bowl, then add the room temperature egg, the extra egg yolk, and the pure vanilla extract. Mix on low speed until just incorporated to avoid beating too much air into the batter. Gradually add your dry ingredients to the wet mixture, mixing on the lowest speed until just a few streaks of flour remain.Step 4: Stuff, Roll, and Chill the Dough
Divide the dough into 20 equal portions (about 1.5 tablespoons each). Flatten one portion of dough in the palm of your hand, place a frozen caramel candy directly in the center, and fold the dough completely around it. Roll it into a smooth ball, ensuring there are absolutely no cracks or thin spots where the caramel could leak out. Place the stuffed dough balls on a baking sheet, cover with plastic wrap, and refrigerate for 45 minutes.Step 5: Bake and Salt to Perfection
Preheat your oven to 350 degrees Fahrenheit. Arrange the chilled, stuffed dough balls on parchment-lined baking sheets, spacing them about three inches apart as they will spread. Bake for 10 to 12 minutes, or until the edges are just beginning to turn lightly golden brown but the centers still look soft and slightly underbaked. Remove from the oven and immediately sprinkle a generous pinch of flaky sea salt over the top of each cookie. Let them cool on the baking sheet for 10 minutes to set the caramel before transferring to a wire rack.
