Introduction

You know that feeling when you walk into a kitchen and the air is thick with the warm, buttery scent of brown sugar and cinnamon? These Brown Sugar Cinnamon Caramel Cookies capture that cozy magic perfectly. Soft, chewy, and filled with melty caramel centers, they are a delicious treat for any occasion.

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). Line a baking sheet with parchment paper.
Step 2: In a mixing bowl, cream together the softened butter, 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 flour, baking soda, cinnamon, salt, and espresso powder.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped nuts gently.
Step 6: Roll the dough into 1-inch balls and flatten slightly. Place a caramel candy or a few caramel baking bits in the center of each cookie, then fold the dough around it to seal.
Step 7: In a small bowl, mix the 2 tablespoons brown sugar and 1 teaspoon cinnamon. Roll each cookie ball in this mixture before placing it on the prepared baking sheet.
Step 8: Sprinkle the tops of the cookies with the white sugar and a pinch of flaky sea salt for a salted caramel finish.
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For a deeper caramel flavor, try using a mix of regular and dark caramel candies.
If you prefer a nut-free version, simply omit the chopped pecans or walnuts.
Adding a pinch of espresso powder enhances the brown sugar notes without adding a coffee taste.
For extra chewiness, slightly underbake the cookies and let them finish setting on the baking sheet.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container to maintain moisture. They can also be frozen for up to 3 months; thaw at room temperature before enjoying. Reheat gently in the microwave for 10-15 seconds to revive the melty caramel center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of caramel candies?

Yes, you can substitute with any soft caramel candies or caramel baking bits that melt well. Avoid hard caramel pieces as they won’t melt properly inside the cookie.

Why is espresso powder added to the dough?

Espresso powder enhances the richness of the brown sugar flavor without adding a distinct coffee taste. It’s a subtle way to deepen the overall flavor profile of the cookies.