Introduction

Brown Sugar Cinnamon Caramel Cookies are warm, soft, and chewy treats bursting with rich caramel and cozy cinnamon flavors. These cookies combine the deep sweetness of brown sugar with a gooey caramel center for a truly comforting bite. Perfect for sharing or enjoying with a cup of coffee.

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 (optional, for salted caramel flavor)
1/2 teaspoon espresso powder (to enhance brown sugar notes)
1/4 cup finely chopped pecans or walnuts (optional, 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, 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 mixture, stirring until just combined. If using nuts, fold them in now.
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 carefully 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 in this mixture before placing it on the prepared baking sheet.
Step 8: Sprinkle the tops of the cookies with the white sugar and an optional pinch of flaky sea salt for a salted caramel touch.
Step 9: Bake the cookies for 10-12 minutes, or until the edges turn lightly golden.
Step 10: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For a deeper caramel flavor, use salted caramel candies and omit the additional sea salt sprinkle.
Espresso powder enhances the richness of brown sugar but can be omitted if you prefer a milder taste.
Substitute pecans with walnuts or omit nuts altogether for a nut-free version.
Chill the dough for 30 minutes before baking to help cookies hold their shape better.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep caramel centers soft, avoid refrigerating. Reheat gently in the microwave for 10-15 seconds if you’d like a warm, gooey treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of caramel for these cookies?

Yes, you can use soft caramel candies or caramel baking bits. Just make sure they are soft enough to melt during baking for that gooey center.

Why does the recipe call for espresso powder?

Espresso powder enhances the brown sugar’s rich, molasses-like flavor without adding a coffee taste. It’s optional but recommended for deeper flavor complexity.

Brown Sugar Cinnamon Caramel Cookies Recipe

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Indulge in the warm, buttery aroma and chewy texture of Brown Sugar Cinnamon Caramel Cookies. These delightful treats combine soft caramel centers with a perfect blend of brown sugar, cinnamon, and a hint of espresso powder, wrapped in a tender cookie dough and sprinkled with sugar and flaky sea salt for a hint of salted caramel flavor. Perfect for dessert, snacks, or cozy gatherings.

Author: Tara
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 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 (optional, for texture)

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

Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, packed light brown sugar, and white sugar until the mixture is light and fluffy to create a smooth base for the cookies.
Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until fully incorporated, ensuring the dough is smooth and cohesive.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and espresso powder to evenly distribute the leavening agents and spices.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough which can make cookies tough. Optionally fold in chopped nuts for added texture.
Shape Dough with Caramel Center: Roll the dough into 1-inch balls and flatten each slightly. Place one soft caramel candy or a few caramel baking bits in the center of each piece of dough, then carefully fold the dough around the caramel to completely encase it.
Coat with Cinnamon Sugar: In a small bowl, combine 2 tablespoons of brown sugar and 1 teaspoon of cinnamon. Roll each cookie ball in this mixture to coat before placing them on the prepared baking sheet spaced apart to allow for spreading.
Add Final Sugar and Salt Topping: Sprinkle the tops of the cookies with the tablespoon of white sugar and a pinch of flaky sea salt to provide a sweet and slightly salty finish.
Bake: Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden, signaling they are done while keeping the center soft.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely before serving.

Notes

Using soft caramel candies helps achieve a gooey center; if using firmer caramel bits, they may not melt as fully.
The pinch of flaky sea salt enhances the caramel flavor by contrasting the sweetness.
Espresso powder intensifies the brown sugar notes but can be omitted if unavailable.
Chopped nuts add a pleasant crunch but can be left out for a nut-free version.
For softer cookies, avoid overbaking; remove them when edges are just golden.

Keywords: Brown Sugar Cookies, Cinnamon Cookies, Caramel Cookies, Soft Cookies, Chewy Cookies, Dessert, Baked Cookies, Holiday Cookies