Description

Delight in these warm Brown Sugar Cinnamon Caramel Cookies, featuring a soft caramel center wrapped in a buttery, cinnamon-spiced dough. Perfectly balanced with a hint of espresso to enhance the rich brown sugar notes, these cookies offer a delectable combination of sweet and warm spices with a satisfying melt-in-your-mouth caramel surprise.

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 Topping

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 for easy cleanup and to prevent sticking.
Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, light brown sugar, and white sugar using a mixer until the mixture is light and fluffy, which helps incorporate air for tender cookies.
Add Egg and Vanilla: Beat in the egg and pure vanilla extract until fully combined, creating a smooth and cohesive dough base.
Mix 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 flavoring agents.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overdeveloping gluten for tender cookies.
Prepare Cookie Dough Balls: Roll the dough into 1-inch balls and flatten each slightly. Place a soft caramel candy or a few caramel baking bits in the center of each dough piece, then carefully fold and seal the dough around the caramel to encase it fully.
Coat with Brown Sugar Cinnamon Mix: In a small bowl, mix 2 tablespoons brown sugar and 1 teaspoon cinnamon. Roll each caramel-filled dough ball in this mixture to create a sweet, spiced coating.
Arrange and Garnish: Place the coated cookies on the prepared baking sheet, spacing them adequately. Sprinkle the tops with the remaining white sugar and a pinch of flaky sea salt for a salted caramel contrast.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges turn lightly golden, indicating they are cooked through but still soft inside.
Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, ensuring they maintain their shape and texture.

Notes

Using soft caramel candies or caramel baking bits ensures the center remains gooey; avoid hard caramels that won’t melt properly.
The pinch of flaky sea salt on top enhances the caramel flavor by balancing the sweetness.
Chilling the dough before baking is optional but can help with handling and prevent spreading.
Substitute nuts with chocolate chips for a different texture and flavor variation.
Store cookies in an airtight container at room temperature for up to 5 days for maximum freshness.

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

Keywords: brown sugar cookies,cinnamon cookies,caramel cookies,soft cookies,homemade cookies,cinnamon caramel dessert