Introduction

Warm brown sugar cinnamon caramel cookies are a delightful treat combining soft caramel centers with a spiced, buttery dough. These cookies offer a perfect balance of sweetness and spice, perfect for cozy afternoons or sharing with friends.

Brown Sugar Cinnamon Caramel Cookies Recipe - Recipe Image

Ingredients

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
12-14 soft caramel candies (unwrapped) or 1/2 cup caramel baking bits
2 tablespoons brown sugar
1 teaspoon cinnamon
1 tablespoon white sugar (for sprinkling)
1 pinch flaky sea salt (for salted caramel flavor)
1/2 teaspoon espresso powder (to enhance the brown sugar notes)
1/4 cup finely chopped pecans or walnuts (for texture)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a mixing bowl, cream together the softened butter, light brown sugar, and white sugar until light and fluffy.
Step 3: Beat in the egg and vanilla extract until fully combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, salt, and espresso powder.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined without overworking the dough.
Step 6: Stir in the chopped pecans or walnuts for added texture.
Step 7: Roll the dough into 1-inch balls and flatten each slightly. Place a caramel candy or a few caramel baking bits in the center of each cookie, then fold the dough completely around it to seal.
Step 8: In a small bowl, mix 2 tablespoons brown sugar with 1 teaspoon cinnamon. Roll each cookie in this mixture before placing them spaced apart on the prepared baking sheet.
Step 9: Sprinkle the tops of the cookies with the white sugar and a pinch of flaky sea salt for a salted caramel touch.
Step 10: Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Step 11: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips & Variations

For a deeper caramel flavor, use homemade caramel bits or try adding a dash of sea salt to the caramel center before folding the dough around it.
Substitute chopped pecans with walnuts or omit nuts for a nut-free version.
Add a pinch of nutmeg or ginger to the dry ingredients for a warmer spice profile.
If you prefer chewier cookies, reduce the baking time by a minute or two.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. To keep the caramel soft, place a slice of bread in the container to maintain moisture. Reheat gently in the microwave for 10-15 seconds before serving to enjoy the gooey caramel center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use caramel sauce instead of caramel candies?

Using caramel sauce directly can cause the cookies to spread or become too soft. It’s best to use caramel candies or baking bits that hold shape during baking.

How can I prevent the caramel from leaking out?

Make sure to fully enclose the caramel piece inside the dough by folding and sealing the edges well. Chilling the dough balls briefly before baking can also help keep the caramel contained.

Brown Sugar Cinnamon Caramel Cookies Recipe

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★★★★★

4.6 from 123 reviews

Indulge in these warm and gooey Brown Sugar Cinnamon Caramel Cookies, featuring a delicious caramel center wrapped in a soft cinnamon-infused dough. Perfectly balanced with a hint of espresso to enhance the brown sugar flavor, a sprinkle of sea salt for a salted caramel touch, and a delightful crunch from chopped pecans or walnuts, these cookies offer a comforting and decadent treat ideal for any occasion.

Author: Zane
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Filling and Topping

12–14 soft caramel candies (unwrapped) or 1/2 cup caramel baking bits
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 to prevent sticking and ensure even baking.
Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, light brown sugar, and white sugar until the mixture is light and fluffy; this will incorporate air and provide a soft texture for the cookies.
Add Wet Ingredients: Beat in the egg and vanilla extract to the butter and sugar mixture until fully combined and smooth.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and espresso powder to distribute all the dry components evenly.
Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the dough which can make cookies tough.
Add Nuts: Fold in the finely chopped pecans or walnuts gently for added texture and flavor.
Shape Cookies with Caramel Center: Roll the dough into 1-inch balls and flatten each slightly. Place a caramel candy or a few caramel bits in the center of each flattened dough piece, then carefully fold the dough around the caramel to completely encase it.
Roll in Cinnamon Sugar: In a small bowl, mix the brown sugar and cinnamon, then roll each dough ball in this mixture to coat the outside, giving the cookies an extra layer of flavor and a slight crunch.
Prepare for Baking: Place the rolled cookies on the prepared baking sheet, spacing them adequately to allow spreading, then sprinkle the tops lightly with white sugar and a pinch of flaky sea salt to enhance the salted caramel flavor.
Bake: Bake the cookies for 10-12 minutes until the edges turn lightly golden, indicating they are perfectly baked but still soft inside.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely, preserving their texture and preventing sogginess.

Notes

Use soft caramel candies for the filling to ensure they melt well inside the cookie.
If you don’t have espresso powder, you can omit it, but it enhances the brown sugar flavor beautifully.
Ensure the butter is softened, not melted, to achieve the right creamy texture when creaming with sugar.
If you prefer, substitute nuts with chocolate chips or omit entirely for a nut-free version.
Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Keywords: brown sugar cookies, cinnamon cookies, caramel cookies, soft cookies, baked cookies, cinnamon sugar, caramel center, pecan cookies