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Brown sugar cinnamon caramel cookies are the kind of treat that make the whole house smell like a cozy bakery and every bite delivers gooey nostalgia. Each cookie has a soft cinnamon dough wrapped around a hidden pocket of molten caramel, offering melty richness alongside buttery chew. Whether you are baking for the holidays or just want something special to go with your afternoon coffee, these cookies never last long in my kitchen.
My family cannot get enough of these each winter. I first tried stuffing them with caramel after picking up a bag of soft candies from the store one snowy afternoon and my kids have begged for them ever since.
Ingredients
- Unsalted butter: adds buttery richness and ensures a tender crumb so look for fresh sticks without any off or fridge odors
- Brown sugar: brings deep molasses flavor and contributes chewiness use dark brown for extra richness
- Granulated sugar: provides structure and a touch of crunch at the edges
- Eggs: help bind the dough and keep it soft choose large eggs at room temperature for best results
- Vanilla extract: ties all the flavors together and rounds out the caramel notes use pure vanilla if possible
- All purpose flour: gives structure to the dough sift before measuring for light cookies
- Baking soda and baking powder: give the right lift mix them evenly with flour to avoid bitter spots
- Salt: balances the sweetness and bolsters the caramel like notes sea salt works best
- Ground cinnamon: brings warmth and spice sift with flour to prevent clumping
- Cornstarch: creates a super soft pillowy texture in the cookies and helps them retain shape during baking
- Soft caramel candies or thick caramel sauce: make the gooey center chill before using so it does not melt out
- Heavy cream (optional): to soften extra firm caramels just a splash will do
- White chocolate chips: add creamy sweetness if you want to mix things up
- Chopped pecans or walnuts: bring crunch and toasty notes use freshly chopped nuts for best flavor
- Sea salt flakes on top: highlight the caramel and bring grown up balance
Instructions
- Cream the Butter and Sugars:
- Start by beating the softened butter with brown sugar and granulated sugar in a large bowl. Mix for several minutes until really light and fluffy. Proper creaming here means your cookies will have a delicate crumb and subtle rise. Add the eggs one by one, mixing thoroughly after each. Stir in the vanilla for a smooth glossy batter.
- Combine the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and cornstarch. Do this thoroughly so each cookie bakes up evenly and the cornstarch disperses to make the cookies thick and soft.
- Chill the Dough:
- Once mixed, cover the dough and put it in the fridge for at least thirty minutes. Chilling solidifies the butter so the cookies do not spread too much and lets those cinnamon flavors settle in deeper.
- Prepare the Caramel:
- If using caramel candies, chop into small pieces for even melting. Caramel too hard to work with Add a splash of cream to soften. For caramel sauce, portion it out in small dollops and chill until firm so it is easier to handle and stays inside during baking.
- Shape the Cookies:
- Scoop out two tablespoons of dough and flatten into a disk with your hands. Place a chunk or dollop of chilled caramel in the center and fold the dough around it making sure to seal completely. Roll between your hands to create a smooth ball. Repeat for each cookie then arrange on a parchment lined baking sheet.
- Bake:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Bake each tray of cookies for about ten to twelve minutes. Look for golden edges but slightly soft centers. Taking them out a little underbaked keeps the caramel melty inside.
- Cool and Finish:
- Let the cookies sit on the baking sheet for about five minutes to firm up. Transfer to a wire rack to cool fully. If using sea salt flakes, sprinkle them on top while still just warm so they stick and intensify the caramel flavor.
Brown sugar is honestly my favorite here. It gives such a warm hug of flavor and the first time I made these my youngest could not stop sneaking bites right off the cooling rack. There is something about brown sugar and cinnamon together that feels like home.
Storage tips
Store cooled cookies in an airtight container for up to five days to maintain chewiness. Place wax paper between layers if stacking to prevent sticking. For longer keeping pop them in the freezer for up to two months.
Ingredient substitutions
If you are out of brown sugar mix granulated sugar with a bit of molasses for a similar effect. Make these gluten free by substituting a 1 to 1 all purpose gluten free flour blend. For a dairy free version use plant based butter and check your caramel ingredients.
Serving suggestions
These are incredible still slightly warm with a scoop of vanilla or cinnamon ice cream. Pair with a latte for a real bakery style treat or add to a holiday cookie platter with spiced nuts and hot cocoa.
Cultural and historical context
Stuffing cookies with caramel has roots in European baking traditions especially Scandinavian and German cookie recipes. The cinnamon and brown sugar combination is a classic in American comfort baking especially during cooler months when those warm baking smells are most welcome.
Seasonal Adaptations
During holidays add a pinch of nutmeg or allspice for extra coziness. In autumn try swapping in pumpkin pie spice for a unique twist. Tuck apple chips or dried cranberries into the dough for a festive touch.
Success Stories
A close friend told me these cookies got devoured at her school bake sale before her brownies even had a chance. Another time my cousin served them at Thanksgiving and the caramel center was the star of dessert.
Freezer Meal Conversion
To freeze prepare the dough through shaping then arrange dough balls on a tray and freeze until solid. Transfer to a zip bag and bake from frozen adding two minutes to the baking time. You can also freeze the baked cookies just thaw at room temperature before enjoying.
These cookies are pure comfort with a gooey center and a perfect cinnamon flavor. Bake a double batch—these will disappear fast.
Recipe FAQs
- → How do I prevent caramel from leaking during baking?
Chill the caramel before stuffing, and ensure the dough fully surrounds the caramel to seal it in completely.
- → What type of brown sugar is best?
Light or dark brown sugar both work, but dark brown sugar adds deeper molasses notes to the cookies.
- → Can I use homemade caramel instead of candies?
Yes, as long as it's thick and chilled enough to roll into portions, homemade caramel is a flavorful option.
- → Do I need to chill the dough before baking?
Yes, chilling helps develop flavor, prevents spreading, and creates a soft, thick texture in the finished cookies.
- → Can I add nuts or chocolate chips?
Feel free to fold in white chocolate chips, pecans, or walnuts to the dough for extra flavor and texture.