Name: Warm Brown Sugar Cinnamon Caramel Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 3/4 cup packed light brown sugar; 1/4 cup white sugar; 1 large egg; 1 teaspoon pure vanilla extract; 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon salt; 1/2 teaspoon espresso powder; 1/4 cup finely chopped pecans or walnuts (optional for texture); 12-14 soft caramel candies, unwrapped (or 1/2 cup caramel baking bits); 2 tablespoons brown sugar; 1 teaspoon ground cinnamon; 1 tablespoon white sugar for sprinkling; 1 pinch flaky sea salt (for salted caramel flavor)

Ingredients

1 cup unsalted butter, softened

3/4 cup packed light brown sugar

1/4 cup white sugar

1 large egg

1 teaspoon pure vanilla extract

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

12-14 soft caramel candies (unwrapped) or 1/2 cup caramel baking bits

2 tablespoons brown sugar

1 teaspoon cinnamon

1 tablespoon white sugar (for sprinkling)

1 pinch flaky sea salt (optional, for salted caramel flavor)

1/2 teaspoon espresso powder (to enhance the brown sugar notes)

1/4 cup finely chopped pecans or walnuts (optional, for texture)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.

Step 3: Beat in the egg and vanilla extract until fully combined.

Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and espresso powder.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using nuts, fold them in here.

Step 6: Roll the dough into 1-inch balls and flatten slightly. Place a caramel candy or a few caramel baking bits in the center of each cookie, then fold the dough around it to seal.

Step 7: In a small bowl, mix the 2 tablespoons of brown sugar and 1 teaspoon cinnamon. Roll each cookie in this mixture before placing it on the prepared baking sheet.

Step 8: Sprinkle the tops with white sugar and a pinch of flaky sea salt if desired.

Step 9: Bake for 10-12 minutes, or until the edges are lightly golden.

Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a deeper caramel flavor, try using salted caramel candies and sprinkle a bit of flaky sea salt on top before baking.

Substitute pecans for walnuts or omit nuts altogether for a nut-free version.

To make rolling easier, chill the dough briefly before shaping.

Espresso powder can be omitted if preferred; it just adds a subtle richness to the brown sugar flavor.

FAQs

Can I use caramel baking bits instead of caramel candies?

Yes, caramel baking bits work well and are easier to fold into the dough. Just use about 1/2 cup to ensure each cookie has a gooey center.

How do I prevent caramel from leaking during baking?

Make sure to completely seal the dough around the caramel pieces before baking. Rolling the dough into balls and enclosing the caramel inside helps minimize leakage and keeps the caramel soft inside.