Description

Experience the warm, comforting flavors of these Brown Sugar Cinnamon Caramel Cookies, featuring a soft, chewy texture with a gooey caramel center. Perfectly spiced with ground cinnamon and enhanced by the deep notes of brown sugar and a touch of espresso powder, these cookies are a delightful treat for any time of the day.

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

Filling and Topping

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)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, light brown sugar, and white sugar until the mixture becomes light and fluffy, which will help create a tender cookie texture.
Add Egg and Vanilla: Beat in the egg and pure vanilla extract until fully combined, ensuring the dough is smooth and homogenous.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and espresso powder to evenly distribute the leavening and spices.
Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing, which can make the cookies tough.
Form Dough Balls with Caramel: Roll the dough into 1-inch balls and flatten each slightly. Place a caramel candy or a small handful of caramel baking bits in the center of each ball, then fold the dough around the caramel to fully encase it.
Coat with Cinnamon Sugar: In a small bowl, mix the 2 tablespoons of brown sugar and 1 teaspoon cinnamon. Roll each cookie ball in this mixture before placing them spaced on the prepared baking sheet.
Add Final Toppings: Sprinkle the tops of the cookies with the white sugar and a pinch of flaky sea salt to enhance sweetness and add a slight crunch with a salted caramel flavor.
Bake: Bake the cookies in the preheated oven for 10 to 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 5 minutes to set, then transfer them to a wire rack to cool completely, preserving their chewy texture.

Notes

Using soft caramel candies is preferred for a gooey center; if using caramel baking bits, ensure they are wrapped inside the dough well to prevent leakage.
If you don’t have espresso powder, you can omit it, but it enhances the brown sugar flavor subtly.
Chilling the dough for 30 minutes before baking can help control spreading, but it is optional.
For a nut-free version, omit the chopped pecans or walnuts.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: brown sugar cookies, cinnamon cookies, caramel cookies, soft cookies, chewy cookies, caramel-filled cookies, dessert recipes