Brown Sugar Cinnamon Caramel Cookies (Print Version)
Chewy cinnamon cookies with brown sugar, gooey caramel centers, and hints of rich molasses and butter.
# Ingredients:
→ Cookie Dough
01 -
1 cup unsalted butter, softened
02 -
1 1/4 cups brown sugar, packed
03 -
1/4 cup granulated sugar
04 -
2 large eggs, at room temperature
05 -
2 teaspoons vanilla extract
06 -
2 3/4 cups all-purpose flour
07 -
1 teaspoon baking soda
08 -
1/2 teaspoon baking powder
09 -
1/2 teaspoon salt
10 -
2 teaspoons ground cinnamon
11 -
1 tablespoon cornstarch
→ Caramel Filling
12 -
1 cup soft caramel candies, chopped
13 -
or thick caramel sauce, chilled and portioned
14 -
1 tablespoon heavy cream (optional, if caramel is very firm)
→ Optional Add-Ins
15 -
White chocolate chips
16 -
Chopped pecans or walnuts
17 -
Sea salt flakes for topping
# Steps:
01 -
In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy. Add eggs one at a time, mixing thoroughly after each. Incorporate vanilla extract; blend until smooth and cohesive.
02 -
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and cornstarch until evenly distributed.
03 -
Gradually mix dry ingredients into the creamed butter mixture until just combined. Avoid overmixing. Cover and chill the dough in the refrigerator for at least 30 minutes.
04 -
Chop caramel candies into small pieces. If using firm caramels, soften with a tablespoon of heavy cream as needed. For caramel sauce, portion onto a lined plate and chill until firm.
05 -
Scoop about 2 tablespoons of dough and flatten into a disk. Place a portion of caramel in the center and fold dough around it, ensuring caramel is fully enclosed. Roll gently to shape into a ball. Repeat with remaining dough.
06 -
Preheat oven to 350°F. Arrange dough balls onto a parchment-lined baking sheet, leaving space between each. Bake for 10 to 12 minutes until edges are golden and centers remain soft. Do not overbake.
07 -
Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack. Optionally, sprinkle with sea salt flakes while still warm for enhanced flavor.
# Notes:
01 -
Chilling the dough is essential for thick, chewy cookies and prevents spreading. Underbaking ensures a soft center and molten caramel pockets.
02 -
If using caramel sauce, ensure portions are cold and firm before inserting to minimize leaking during baking.