Introduction

These warm brown sugar cinnamon caramel cookies are the perfect blend of cozy spices and gooey caramel sweetness. Soft, flavorful, and irresistibly comforting, they’re a treat you’ll want to bake again and again. Let’s turn simple ingredients into bakery-worthy delights!

A close-up view of three soft cookies stacked on a white plate. The bottom cookie is whole, showing a pale, slightly cracked surface covered with a layer of fine cinnamon sugar. The top cookie is partially broken in half, revealing a thick, gooey caramel filling with a rich amber color oozing out from the center. Each cookie’s outer surface is textured with a light dusting of cinnamon and sugar, creating a warm brown speckled look against the creamy cookie dough. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks) 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: Pinch of flaky sea salt
Optional: ½ teaspoon espresso powder
Optional: ¼ cup finely chopped pecans or walnuts

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy, about 2 minutes.
Step 3: Beat in the egg and vanilla extract until fully combined, scraping the sides of the bowl as needed.
Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and espresso powder if using.
Step 5: Gradually add the dry ingredients to the wet ingredients, stirring just until no flour streaks remain.
Step 6: Roll the dough into 1-inch balls and flatten slightly in your palm.
Step 7: Press a caramel candy or a few caramel bits into the center of each dough ball, then fold the dough around to seal completely.
Step 8: Mix the 2 tablespoons brown sugar and 1 teaspoon cinnamon in a small bowl. Roll each cookie in this mixture before placing them 2 inches apart on the prepared baking sheet.
Step 9: Sprinkle the tops with the white sugar for a delicate sparkle.
Step 10: Bake for 10-12 minutes, until edges are golden but centers look slightly underdone.
Step 11: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely or enjoy warm.

Tips & Variations

For a salted caramel twist, sprinkle a pinch of flaky sea salt over the cookies just after baking.
Add ¼ cup chopped pecans or walnuts to the dough for a crunchy texture.
Include ½ teaspoon espresso powder in the dry ingredients to deepen the brown sugar flavor without adding a coffee taste.
Try swapping half the caramel pieces for chocolate chips for a chocolate-caramel combo.
Replace cinnamon with ½ teaspoon apple pie spice for a cozy autumn flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days with a slice of bread inside to maintain softness. Unbaked dough balls freeze well—freeze them on a tray first, then transfer to a freezer bag and bake from frozen, adding 1-2 extra minutes to baking time. To revive hardened caramel, microwave a cookie for 8-10 seconds for melty perfection.

How to Serve

A close-up view of two soft cookies on a white plate. The cookies have a rough, cracked surface with a light beige color, sprinkled generously with cinnamon sugar, giving them a speckled brown and white texture. One cookie is whole and lies flat on the plate, while the other is broken open and resting on top, revealing a thick, glossy caramel filling inside that looks gooey and smooth with a rich amber color. The background shows a blurry indoor setting with warm light. The surface beneath the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead?

Yes, but omit the additional salt in the recipe to avoid over-salting. The flavor will be slightly different, as controlling salt is easier with unsalted butter.

My caramel leaked everywhere—what went wrong?

This usually happens if the dough isn’t sealed tightly around the caramel. Make sure to fully enclose the caramel when folding. Chilling the dough for 20 minutes before baking can help it hold its shape better and reduce leakage.

Can I freeze the unbaked dough?

Absolutely! Shape the dough into balls and freeze them on a tray. Once solid, transfer to a freezer bag. Bake straight from frozen, adding 1-2 minutes to the baking time.

What if I only have dark brown sugar?

Using dark brown sugar will give your cookies a richer, more molasses-forward flavor. No other adjustments are necessary.

Can I make these cookies without eggs?

Flax eggs can be used as a substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). The texture may be slightly denser but still delicious.