To make the cookies, add the butter, brown sugar and sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high-speed for 1 minute to cream together. Add in the eggs and vanilla bean paste and beat together. In a separate large mixing bowl, whisk together the flour, cinnamon, cornstarch, baking soda, salt and baking powder. Add the flour mixture to the stand mixer bowl. Beat together for 1 minute or until fully incorporated. Cover the bowl with plastic wrap and place into the fridge to chill for at least 1 hour.

Once the dough has chilled, preheat the oven to 350 F. Line a large baking sheet with parchment paper and set aside. To make the cinnamon sugar topping, whisk together the sugar and cinnamon in a medium sized Bowl.

To shape the cookies, spoon out 2 tablespoons of dough. Roll into a ball, form a well in the center, Place one caramel candy in the center and fold the cookie dough around the caramel. Shape back into a ball. roll the cookie dough balls in the cinnamon sugar mixture until fully coated. Place the cookie dough balls onto the baking sheet and place them back into the fridge to chill for at least 1 hour.

Once the cookies have chilled, Preheat the oven to 350 F. Roll the cookie dough balls in cinnamon sugar a second time. Place the cookies onto separate baking sheets leaving at least 3” of space between them for spreading. Place the baking sheets into the oven to bake for 20 minutes or until the cookies have set and are golden brown around the edges. Once baked, remove from the oven and place onto a cooling rack to cool slightly. Coat the cookies with another layer of cinnamon sugar. Let them cool almost completely before serving to avoid burning your mouth with the caramel.