Brown Sugar Cinnamon Caramel Cookies Recipe

Introduction

These Brown Sugar Cinnamon Caramel Cookies combine a perfectly soft dough with gooey caramel centers and a hint of warm cinnamon spice. They’re an irresistible treat perfect for cozy afternoons or special gatherings.

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

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
3. Step 3: Beat in the egg and vanilla extract until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and espresso powder.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped nuts if using.
6. 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 enclose the caramel.
7. Step 7: In a small bowl, mix the 2 tablespoons of brown sugar and 1 teaspoon of cinnamon. Roll each cookie in this mixture before placing it on the lined baking sheet.
8. Step 8: Sprinkle the tops of the cookies with the white sugar and add a pinch of flaky sea salt if desired for a salted caramel flavor.
9. Step 9: Bake for 10-12 minutes, or until the edges are lightly golden but the center remains soft.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, add a splash of molasses or maple syrup to the dough.
• Use dark brown sugar instead of light for a deeper caramel note.
• Try swapping pecans for walnuts or omit nuts for a nut-free option.
• Chilling the dough for 30 minutes before baking can help cookies hold their shape better.
• For extra gooey centers, place a small piece of caramel after baking and warm slightly before serving.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container to retain moisture. Reheat gently in the microwave for 10-15 seconds if you want the caramel soft and melty again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of brown sugar?

Brown sugar is key for the soft texture and caramel flavor, but if needed, you can substitute part of it with granulated sugar. Keep in mind the cookies may be less moist and have a milder flavor.

What if I don’t have caramel candies?

You can use caramel baking bits or small caramel squares. If neither is available, try a thick caramel sauce spooned into the center, but wrap the dough well so it doesn’t leak during baking.

Brown Sugar Cinnamon Caramel Cookies Recipe

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★★★★★

4.7 from 128 reviews

• Author: Victor
• Total Time: 27 minutes
• Yield: 24 cookies 1x

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Description

These Brown Sugar Cinnamon Caramel Cookies combine a soft, buttery dough with the irresistible flavors of brown sugar, cinnamon, and gooey caramel centers. Enhanced with a hint of espresso powder and a sprinkle of flaky sea salt, these cookies deliver a perfect balance of sweetness and spice, finished with a delightful crunchy nut texture. Ideal for dessert or a cozy snack, they bake up soft with lightly golden edges and a melt-in-your-mouth caramel surprise inside.

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Ingredients

Scale 1x2x3x

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

Caramel Filling

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

Coating and Toppings

• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon white sugar (for sprinkling)
• 1 pinch flaky sea salt (for salted caramel flavor)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
2. Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy, ensuring a soft texture in the finished cookies.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined to add moisture and flavor to the dough.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, espresso powder, and salt to evenly distribute the leavening agents and spices.
5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can make the cookies tough.
6. Add Nuts: Fold in the finely chopped pecans or walnuts to provide texture and a subtle nutty flavor.
7. Shape Cookies and Add Caramel: Roll the dough into 1-inch balls, then flatten each slightly. Place a soft caramel candy or a few caramel baking bits in the center of each flattened dough piece and fold the dough around the caramel to seal it inside.
8. Coat Cookies: In a small bowl, mix together 2 tablespoons of brown sugar and 1 teaspoon of cinnamon. Roll each caramel-filled cookie in this mixture to coat evenly before placing them on the prepared baking sheet.
9. Sprinkle Toppings: Sprinkle the tops of the cookies with 1 tablespoon of white sugar and a pinch of flaky sea salt to add a sweet and salty crunch.
10. Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden, indicating they are done but still soft inside.
11. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely and prevent breakage.

Notes

• You can substitute pecans or walnuts with almonds or leave nuts out for a nut-free version.
• If using caramel baking bits, no need to unwrap; just use as directed.
• For an intensified brown sugar flavor, use dark brown sugar instead of light brown sugar.
• Make sure not to overbake the cookies to keep them soft and chewy.
• 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, caramel-filled cookies, holiday cookies, easy baked cookies