Warm Brown Sugar Cinnamon Caramel Cookies Recipe

Introduction

These Warm Brown Sugar Cinnamon Caramel Cookies combine soft, buttery dough with a gooey caramel center and a fragrant cinnamon sugar coating. Perfect for cozy afternoons or sharing with friends, they bring a delicious twist to classic caramel treats.

Ingredients

• 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
• 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: 1 pinch flaky sea salt for salted caramel flavor
• Optional: ½ teaspoon espresso powder to enhance the brown sugar notes
• Optional: ¼ cup finely chopped pecans or walnuts for texture

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
3. Step 3: Beat in the egg and vanilla extract until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Step 6: Roll the dough into 1-inch balls and flatten each slightly. Place a caramel candy or a few caramel baking bits in the center of each cookie, then fold the dough around it to seal.
7. Step 7: 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 prepared baking sheet.
8. Step 8: Sprinkle the tops of the cookies with the remaining white sugar.
9. Step 9: Bake for 10-12 minutes, or until the edges are lightly golden.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a richer flavor, add ½ teaspoon espresso powder or finely chopped nuts to the dough.
• Sprinkle a pinch of flaky sea salt on top before baking for a salted caramel twist.
• Use caramel baking bits if you prefer smaller caramel pockets inside the cookies.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To warm slightly before serving, microwave them for 10-15 seconds to revive the gooey caramel center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar provides moisture and a rich caramel flavor that white sugar alone doesn’t. For best results, use the combination of light brown and white sugar as specified.

How do I prevent the caramel from leaking out during baking?

Make sure to seal the dough well around the caramel center by folding and pinching the edges tightly. Chilling the dough briefly before baking can also help keep the caramel inside.

Warm Brown Sugar Cinnamon Caramel Cookies Recipe

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★★★★★

5 from 113 reviews

These Warm Brown Sugar Cinnamon Caramel Cookies combine soft, buttery cookie dough with gooey caramel centers and a delightful cinnamon-sugar coating. Perfectly spiced with cinnamon and enhanced with optional espresso powder or nuts, these cookies offer a comforting treat with a sweet caramel surprise inside.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
2. Cream Butter and Sugars: In a mixing bowl, use a hand or stand mixer to cream together the softened butter, light brown sugar, and white sugar until the mixture is light and fluffy, which usually takes about 3-4 minutes.
3. Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until fully combined, ensuring a smooth batter.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt evenly.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
6. Shape Cookies with Caramel: Roll the cookie dough into 1-inch balls and flatten them slightly. Place a soft caramel candy or a few caramel baking bits in the center of each dough ball, then fold the dough around the caramel to encase it fully.
7. Coat Cookies: In a small bowl, mix together 2 tablespoons of brown sugar and 1 teaspoon cinnamon. Roll each caramel-filled cookie in this cinnamon-sugar mixture to coat the outside before placing them spaced on the prepared baking sheet.
8. Add Sugar Topping: Sprinkle the tops of the cookies with the remaining 1 tablespoon of white sugar for added texture and sweetness.
9. Bake: Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn lightly golden but the center remains soft.
10. Cool: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

• For richer flavor, mix in the optional ½ teaspoon of espresso powder or add ¼ cup finely chopped pecans or walnuts into the dough.
• Adding a pinch of flaky sea salt on top before baking will give a delicious salted caramel contrast.
• Store the cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
• Ensure not to overbake to keep the centers soft and gooey.

Keywords: brown sugar, caramel, cinnamon, cookies