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.

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

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)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
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.
Add Egg and Vanilla: Beat in the egg and vanilla extract until fully combined to add moisture and flavor to the dough.
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.
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.
Add Nuts: Fold in the finely chopped pecans or walnuts to provide texture and a subtle nutty flavor.
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.
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.
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.
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.
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