Description
These Irresistibly Chewy Brown Sugar Cinnamon Caramel Cookies are a delightful treat combining soft caramel centers with a chewy cinnamon-spiced dough. Rolled in a cinnamon-sugar mixture and finished with a sprinkle of flaky sea salt, these cookies offer the perfect balance of sweetness and warmth, making them an ideal indulgence for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/4 cup white sugar
- 1 large egg
- 1 teaspoon 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 (optional)
- 1/4 cup finely chopped pecans or walnuts (optional)
Caramel Filling
- 12–14 soft caramel candies (unwrapped, or 70 grams caramel baking bits)
Coating
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon white sugar
Finishing
- A pinch flaky sea salt (for salted caramel flavor)
Instructions
- Preheat oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Cream butter and sugars: In a large bowl, beat the softened butter, brown sugar, and white sugar together until pale and fluffy, about 2-3 minutes. This ensures a light texture in the cookies.
- Add egg and vanilla: Mix in the egg and vanilla extract until well combined, scraping down the sides of the bowl to incorporate all ingredients evenly.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Combine mixtures: Gradually fold the dry ingredients into the wet mixture until a smooth and cohesive dough forms. If using, fold in espresso powder and chopped nuts at this stage.
- Form dough balls with caramel: Scoop 2-tablespoon portions of dough, flatten each slightly, place a caramel candy in the center, and carefully wrap the dough around the caramel, rolling it into a ball to encase the caramel completely.
- Prepare coating: In a small bowl, mix together brown sugar, white sugar, and ground cinnamon. Roll each dough ball in this cinnamon-sugar mixture to coat thoroughly.
- Arrange and bake: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes until the edges are golden and the centers are just set, ensuring a chewy texture.
- Cool and finish: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Sprinkle each cookie with a pinch of flaky sea salt for a salted caramel flavor boost.
Notes
- Soft caramel candies work best for the gooey center; avoid hard caramels.
- Espresso powder is optional but enhances the caramel and cinnamon flavors.
- Chopped nuts add a nice texture but can be omitted for nut-free cookies.
- Ensure dough is fully wrapped around the caramel to prevent leaking during baking.
- Cookies can be stored in an airtight container for up to 5 days for freshness.
