Unwrap caramels and roll each one into a small ball; place in the freezer while you prep the cookie dough.
In a small bowl combine the granulated sugar and ground cinnamon; set aside until needed.
Preheat oven to 375 degrees (F). Line two large baking sheets with parchment paper or silicon baking sheets; set aside.
In a large bowl using a hand-held mixer or using a stand mixer fitted with the paddle attachment, cream the unsalted butter on medium speed until completely smooth, about 1 minute.
Add in the granulated sugar and continue beating on medium speed until light and fluffy, about 2 minutes.
Add in egg, yolk, and vanilla and beat smooth, scraping down the sides as needed. Set bowl aside.
In a medium-sized bowl whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt.
Slowly add the dry ingredients to the wet ingredients, all at once, and stir the dough together using a rubber spatula. The dough will be quite thick. Stir just until combined - being sure not to over mix.
Using an ice cream scoop, melon baller, or measuring spoon, scoop out a tablespoon round of dough, roll it into a ball, and place on prepared baking sheet.
Gently press the frozen caramel into the center, then top with another tablespoon sized round of dough, lightly pinching the edges closed to seal the caramel completely; repeat with all cookie dough.
Roll the dough ball into the cinnamon sugar topping, then transfer them onto prepared baking sheet. Repeat with all cookie dough.
Bake cookies, one tray at a time, for 10 to 11 minutes. The cookies will be set at the edges and very soft.
Allow cookies to cool on the baking sheet for 10 minutes before serving warm or transferring to a wire rack to cool completely.
