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Brown Sugar Cinnamon Caramel Cookies Recipe

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4.8 from 88 reviews

Indulge in the warm, buttery goodness of these Brown Sugar Cinnamon Caramel Cookies, featuring a soft, chewy texture and a gooey caramel center. Enhanced with cinnamon and a touch of espresso powder to deepen the brown sugar notes, these cookies are perfect for a cozy treat or dessert that feels like a comforting hug in every bite.

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

Caramel 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 the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and promote even baking.
  2. Cream the butter and sugars: In a mixing bowl, beat together the softened butter, light brown sugar, and white sugar until the mixture is light and fluffy, which incorporates air for a tender cookie.
  3. Add the egg and vanilla: Beat in the egg and vanilla extract until the mixture is smooth and completely combined.
  4. Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, espresso powder, and salt to evenly distribute the leavening and spices.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overworking the dough.
  6. Incorporate nuts: Fold in the finely chopped pecans or walnuts for texture and flavor.
  7. Shape and fill cookies: Roll the dough into 1-inch balls, flatten slightly, place a soft caramel candy or a few caramel baking bits in the center of each, then fold the dough around the caramel to fully encase it.
  8. Coat cookies: Mix the 2 tablespoons of brown sugar with 1 teaspoon cinnamon in a small bowl, then roll each cookie in this mixture before placing them on the prepared baking sheet.
  9. Add finishing touches: Sprinkle the tops of the cookies with white sugar and a pinch of flaky sea salt to enhance flavor and texture.
  10. Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the center remains soft for a chewy bite.
  11. Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely.

Notes

  • For a stronger caramel flavor, you can use homemade caramel or caramel bits instead of regular caramel candies.
  • If you prefer a nut-free version, simply omit the chopped nuts from the dough.
  • Espresso powder is optional but recommended to enhance the depth of the brown sugar’s flavor.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
  • Be careful not to overbake to keep the cookies soft and chewy.

Keywords: brown sugar cookies, cinnamon cookies, caramel cookies, soft cookies, chewy cookies, caramel-filled cookies, holiday cookies, dessert cookies

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