Dessert

Brown Sugar Cinnamon Caramel Cookies Recipe

ByGabriel Langdon January 30, 2026January 30, 2026

Introduction

These Brown Sugar Cinnamon Caramel Cookies fill your kitchen with the irresistible aroma of warm spices and buttery caramel. Soft and chewy with a gooey caramel center, they make the perfect comforting treat for any time of the year.

Two soft cookies are placed on a white plate with one whole cookie flat on the plate and another cookie broken in half leaning on it. The cookies have a cracked texture with a light golden color and are coated in a layer of brown sugar and cinnamon crystals that sparkle slightly. Inside the broken cookie, there is a thick, gooey caramel filling that looks rich and sticky, flowing from the center. The plate is set on a white marbled surface under natural light. photo taken with an iphone --ar 4:5 --v 7

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 (for salted caramel flavor)
1/2 teaspoon espresso powder (to enhance the brown sugar notes)
1/4 cup finely chopped pecans or walnuts (for texture)

Instructions

Step 1: Preheat your oven to 350°F (175°C). 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. Fold in the chopped nuts if using.
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 carefully 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 of the cookies with the remaining 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 and the centers have set.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra gooey centers, use soft caramel candies rather than baking bits.
Try adding a pinch of cayenne pepper to the dough for a subtle spicy kick.
Substitute pecans with walnuts or skip nuts entirely if preferred.
Chilling the dough for 30 minutes before baking can help prevent spreading.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed bag for up to 2 months. Reheat gently in the microwave for 10-15 seconds to soften the caramel before serving.

How to Serve

Two cookies are shown on a white plate on a white marbled surface. One cookie is whole, light beige with a rough texture, and covered in coarse sugar mixed with cinnamon, giving it a grainy, golden-brown coating. The other cookie is broken in half and placed upright, showing its soft, gooey caramel filling inside. The caramel is shiny and smooth, oozing slightly from the center, while the cookie’s outer edge remains dusted with the cinnamon-sugar mix. The background is softly blurred, keeping the focus on the warm, textured cookies. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe to avoid making the cookies too salty.

What can I substitute for espresso powder?

If you don’t have espresso powder, you can omit it or replace it with instant coffee granules. It enhances the brown sugar flavor but is not essential.