Irresistible Brown Sugar Cinnamon Caramel Cookies
These delightful cookies feature a soft, chewy texture with a gooey caramel center, all coated in a sugary cinnamon spice. Perfect for satisfying your sweet tooth or sharing with friends and family.
Equipment
- Baking sheets
- Parchment paper
- Large mixing bowl
- Electric mixer
- Medium bowl
- Whisk
- Small shallow dish
- Wire rack
Ingredients
Cookie Dough
- 1 cup unsalted butter (2 sticks), softened
- 1 ½ cups light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (plus more for rolling)
- ½ teaspoon salt
Filling & Coating
- 20-25 soft caramels unwrapped
- ¼ cup granulated sugar For rolling
- 1 teaspoon ground cinnamon For rolling
Instructions
Preparation
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper. Unwrap caramels and set aside.
Make the Dough
- Cream together butter, brown sugar, and ¼ cup granulated sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, 1 teaspoon cinnamon, and salt. Gradually add dry ingredients to wet ingredients, mixing until just combined without overmixing.
Assemble and Bake
- Combine ¼ cup granulated sugar and 1 teaspoon cinnamon in a shallow dish for rolling. Flatten cookie dough, place one caramel in the center, and mold dough around it to form a ball.
- Roll the dough ball in the cinnamon-sugar mixture to coat evenly. Place on prepared baking sheets 2 inches apart and bake for 9-11 minutes, until edges are golden and centers are soft.
- Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Ensure caramels are completely enclosed in cookie dough to prevent leaking during baking. Do not overbake; cookies should be soft in the center for the best texture.