Description
These Brown Sugar Cinnamon Caramel Cookies are a delectable treat combining the warm flavors of cinnamon and brown sugar with gooey caramel centers. Soft, chewy, and sprinkled with a cinnamon-sugar coating and flaky sea salt for a perfect balance of sweet and salty, these cookies are ideal for cozy dessert moments or special occasions.
Ingredients
Scale
Cookie Dough
- 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)
Caramel Filling and Coating
- 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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, packed light brown sugar, and white sugar until the mixture is light, fluffy, and well combined.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until the batter is smooth and fully integrated.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, ground cinnamon, salt, and espresso powder to evenly distribute the leavening and spices.
- Mix Dry into Wet: Gradually incorporate the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Shape Cookies and Add Caramel: Roll the dough into 1-inch balls and flatten them slightly. Place one unwrapped soft caramel candy or a few caramel baking bits in the center of each ball, then carefully fold the dough around the caramel to encase it fully.
- Coat in Cinnamon Sugar: In a small bowl, mix the 2 tablespoons of brown sugar with 1 teaspoon of ground cinnamon. Roll each cookie ball in this mixture to create a cinnamon-sugar coating before placing them spaced on the prepared baking sheet.
- Sprinkle with White Sugar and Sea Salt: Lightly sprinkle the tops of each cookie with the remaining white sugar and a pinch of flaky sea salt to enhance the salted caramel flavor.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for about 5 minutes to firm slightly, then transfer them to a wire rack to cool completely.
Notes
- For a nuttier texture, add finely chopped pecans or walnuts to the dough.
- If you prefer vegan or dairy-free options, substitute butter with plant-based margarine and use vegan caramel candies.
- Be careful not to overbake; cookies will firm up as they cool, retaining a soft and chewy center.
- The espresso powder enhances the depth of the brown sugar flavor but can be omitted if desired.
- Use soft caramel candies for gooey centers instead of hard caramel to avoid hard textures.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: brown sugar cookies, cinnamon cookies, caramel cookies, chewy cookies, baked cookies, holiday cookies, soft caramel treats
