Caramel Stuffed Snickerdoodle Cookies

Preheat oven to 350 degrees and line three baking sheets with parchment paper.
In a large bowl, cream butter, sugar, and brown sugar together with an electric mixer until light and fluffy (1-2 minutes).
Beat in egg and vanilla extract for about 1 minute.
In a separate bowl, gently whisk the flour, baking soda, cream of tartar, and sea salt together.
Add flour mixture to the wet ingredients, half at a time, mixing with a wooden spoon or a rubber spatula until just combined.
Using a 1 TBS cookie scoop, scoop dough into your hand, press a half of a caramel into the dough, scoop another ball and press on top of the caramel. Gently roll into a ball, making sure the caramel is completely enclosed inside the cookie dough, and generously roll in cinnamon sugar mixture.
Place coated cookies on a lined baking sheet 2 inches apart.
Bake at 350 degrees for 9-10 minutes, rotating the pan halfway through. The cookies will puff up and spread out little bit.
Let cookies cool on the baking sheet until they are sturdy enough to transfer to a wire rack to cool completely. Be careful not to break open the bottom with the spatula when moving the cookies, the caramel may seep out.
Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.