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These brown sugar cinnamon caramel cookies have become my go-to for cozy gatherings and holiday trays. Rich brown sugar and cinnamon make the dough irresistible, while gooey caramel centers surprise you with every bite. Whether you love a soft chewy cookie or crave a burst of caramel warmth, this batch delivers comfort and delight.
I first baked these one chilly autumn afternoon when my friend wanted something nostalgic but with a twist. Now they are the most requested treat at every family get-together. I always keep some soft caramel candies in my pantry just in case.
Ingredients
- Unsalted butter: Makes the cookies rich and tender. Use a quality brand for best flavor and softness.
- Light brown sugar: Adds caramel-like depth and moisture. Choose fresh tightly packed brown sugar for maximum chewiness.
- White sugar: Creates a crisp edge and balances sweetness. Organic white sugar melts beautifully for an even texture.
- Large egg: Binds the dough. Use fresh eggs at room temperature for even mixing.
- Pure vanilla extract: Adds background warmth and complexity. If possible pick a real extract over imitation.
- All-purpose flour: Gives structure. Sift if lumpy to avoid tough cookies.
- Baking soda: Ensures the cookies puff up just right. Fresh baking soda prevents cookies from flattening.
- Ground cinnamon: Delivers the signature cozy spice. Opt for true cinnamon or Ceylon for richer flavor.
- Salt: Sharpens all the flavors. Use fine sea salt for even seasoning.
- Soft caramel candies or caramel baking bits: Provide melty centers. Go for the softest brand you can find so they melt well.
- Brown sugar for coating: Ensures extra flavor and sparkle. Fresh brown sugar will cling best.
- Cinnamon for coating: Boosts the aromatic punch.
- White sugar for coating: Adds crunch and shine.
- Flaky sea salt (optional): Gives sweet salty contrast. Large flakes hold up best as a topping.
- Espresso powder (optional): Deepens the butterscotch note. Use just a pinch for a cozy twist.
- Finely chopped pecans or walnuts (optional): For added crunch. Toasted nuts bring more flavor and toasty aroma.
Instructions
- Prepare the Oven and Pans:
- Preheat your oven to 175 degrees Celsius. Set out two baking sheets lined with parchment paper or silicone mats so the cookies bake evenly and slide off easily.
- Cream the Butter and Sugars:
- Beat the softened butter with both brown and white sugar in a large bowl. Use a stand mixer paddle or hand mixer and cream until the mixture looks very fluffy and light, about two to three minutes. This aerates your dough and makes the cookies tender.
- Add the Egg and Vanilla:
- Mix in the large egg and vanilla extract. Scrape down the bowl to be sure everything is blended fully. Look for a smooth glossy batter.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures even distribution and avoids bitter clumps.
- Make the Dough:
- Gradually add the flour mixture into the butter mixture. Mix on low speed or by hand until you see no more streaks. A smooth dough should form. If adding nuts or espresso powder, fold them in now.
- Shape and Fill the Dough Balls:
- Scoop about two tablespoons of dough and flatten slightly in your palm. Place a soft caramel candy or a generous spoonful of baking bits in the center. Wrap the dough over the caramel so it is fully sealed and roll into a smooth ball. This keeps the caramel right in the middle.
- Coat with Cinnamon Sugar:
- Mix two tablespoons brown sugar, one tablespoon white sugar, and one teaspoon cinnamon in a small bowl. Roll each dough ball in this mixture, coating thoroughly for a crackly flavorful shell.
- Bake:
- Arrange the dough balls on your prepared baking sheets, leaving about five centimeters between them so they can spread. Bake for ten to twelve minutes. Watch for golden edges and centers just set but not raw.
- Cool the Cookies:
- Let the cookies stay on the baking sheet for five minutes before moving them to a wire rack. This allows the caramel to firm up slightly and the cookies to finish baking gently.
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You will never get tired of the molten caramel hidden inside each cookie. My daughter helps wrap the dough around the caramels and always sneaks an extra one for herself. Cinnamon sugar on the outside makes these extra magical fresh from the oven.
Storage Tips
Let cookies cool completely before storing. Place them in a tin or airtight container with parchment between layers for up to five days. For longer storage, freeze dough balls on a tray then bag them, or freeze baked cookies well wrapped and thaw at room temperature.
Ingredient Substitutions
Swap caramels for chocolate chunks if you want a different melty center. Coconut sugar works in place of brown sugar for a slightly nuttier flavor. If avoiding nuts, simply skip them or add seeds like pepitas.
Serving Suggestions
Pair these cookies with hot apple cider or a steaming latte for peak autumn comfort. They make a wonderful bake sale treat or look stunning stacked on a holiday dessert table. For extra fun, drizzle with melted white chocolate.
Cultural and Historical Context
Brown sugar and cinnamon have been cherished baking staples for centuries. These cookies combine old fashioned comfort with a modern caramel surprise, akin to classic American tollhouse cookies with a twist. The caramel core gives every bite a playful texture reminiscent of bakery favorites.
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These cookies are sure to be the highlight of your dessert tray. The caramel center and cozy spices make them unforgettable, bite after bite.
Frequently Asked Questions
- → How do I get a gooey caramel center?
Make sure each dough ball completely encloses the caramel before baking so the caramel melts inside without leaking out.
- → Can I use caramel baking bits instead of wrapped caramels?
Yes, caramel baking bits work well. Use about half a tablespoon per cookie as a replacement for wrapped caramels.
- → What role does cinnamon play in these cookies?
Cinnamon gives a warm, aromatic flavor that complements the brown sugar and caramel, adding extra depth to each bite.
- → Are any add-ins recommended for enhanced texture?
Chopped pecans or walnuts provide a delightful crunch, while a pinch of flaky salt creates a salted caramel contrast.
- → How should I store these cookies to keep them soft?
Store cookies in an airtight container at room temperature for up to five days to maintain their softness.
- → Can the dough be made ahead of time?
Yes, the dough can be chilled overnight. Shape and fill with caramel just before baking for best results.