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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.

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

  1. 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.
  2. 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.
  3. Add Wet Ingredients: Beat in the egg and vanilla extract to the butter and sugar mixture until fully combined and smooth.
  4. 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.
  5. 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.
  6. Add Nuts: Fold in the finely chopped pecans or walnuts gently for added texture and flavor.
  7. 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.
  8. 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.
  9. 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.
  10. Bake: Bake the cookies for 10-12 minutes until the edges turn lightly golden, indicating they are perfectly baked but still soft inside.
  11. 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

Find it online: https://zestywithzane.com/brown-sugar-cinnamon-caramel-cookies-recipe/