Brown Sugar Cinnamon Caramel Cookies
These cookies combine the rich flavors of brown sugar, cinnamon, and caramel for a sweet treat.
Equipment
- Mixing bowl
- Baking sheet
- oven
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Caramel Filling
- 12-14 soft caramel candies (unwrapped) or ½ cup caramel baking bits
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon white sugar for sprinkling
Optional Additions
- 1 pinch flaky sea salt for salted caramel flavor
- ½ teaspoon espresso powder to enhance the brown sugar notes
- ¼ cup finely chopped pecans or walnuts for texture
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 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.
- In a small bowl, mix the 2 tablespoons of brown sugar and 1 teaspoon of cinnamon. Roll each cookie in this mixture before placing it on the baking sheet.
- Sprinkle the tops of the cookies with the remaining white sugar.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a richer flavor, try adding the optional espresso powder or nuts. Store the cookies in an airtight container for up to 3 days.