Brown Sugar Cinnamon Caramel Cookies Recipe
Delight in these warm Brown Sugar Cinnamon Caramel Cookies, featuring a soft caramel center enveloped in a buttery, cinnamon-spiced dough. Rolled in a cinnamon-brown sugar blend and topped with a hint of sea salt, these cookies offer the perfect balance of sweet, spicy, and salty flavors with a touch of espresso to enhance the brown sugar notes.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 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
Filling and Coating
- 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: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- 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, creating a smooth base for the dough.
- Add Egg and Vanilla: Beat in the egg and pure vanilla extract thoroughly until fully combined and the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and espresso powder to distribute all dry flavor components evenly.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overworking the dough and keep cookies tender. Fold in the chopped pecans or walnuts for added texture.
- Shape Cookies with Caramel Center: Roll the dough into 1-inch balls and flatten slightly with your hand. Place one soft caramel candy or a few caramel baking bits in the center of each, then carefully fold the dough around to completely encase the caramel filling.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix 2 tablespoons brown sugar with 1 teaspoon cinnamon. Roll each caramel-filled dough ball in this mixture to coat evenly before placing them on the prepared baking sheet.
- Sugar Topping and Sea Salt: Sprinkle the tops of the coated cookies with the remaining white sugar and add a pinch of flaky sea salt to each cookie to complement the caramel’s sweetness.
- Bake: Bake the cookies in the preheated oven for 10-12 minutes or until the edges turn lightly golden, indicating they are cooked through but remain soft inside.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set their shape, then transfer them to a wire rack to cool completely before serving.
Notes
- Use soft caramel candies or caramel baking bits to ensure the filling melts nicely during baking.
- Chopping nuts adds a pleasant crunch but can be omitted for nut-free versions.
- Espresso powder enhances the depth of the brown sugar flavor without adding a coffee taste.
- Sprinkling flaky sea salt adds a gourmet touch and balances the sweetness.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Keywords: Brown Sugar Cookies, Cinnamon Cookies, Caramel Cookies, Soft Caramel Filled Cookies, Holiday Cookies, Sweet Treats
