Introduction

You know that comforting feeling when your kitchen fills with the warm, buttery scent of brown sugar and cinnamon? These Brown Sugar Cinnamon Caramel Cookies are soft, chewy, and perfectly caramel-filled, making them an irresistible treat for any time of day.

Brown Sugar Cinnamon Caramel Cookies Recipe - Recipe Image

Ingredients

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
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 (optional, for salted caramel flavor)
1/2 teaspoon espresso powder (to enhance the brown sugar notes)
1/4 cup finely chopped pecans or walnuts (optional, for texture)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
Step 3: Beat in the egg and vanilla extract until fully combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and espresso powder.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using nuts, fold them in now.
Step 6: Roll the dough into 1-inch balls and flatten them slightly. Place a caramel candy or a few caramel baking bits in the center of each cookie, then fold the dough around it to fully encase the caramel.
Step 7: In a small bowl, mix the 2 tablespoons of brown sugar and 1 teaspoon cinnamon. Roll each cookie in this mixture before placing it on the prepared baking sheet.
Step 8: Sprinkle the tops of the cookies with the white sugar and a pinch of flaky sea salt if desired.
Step 9: Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
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 extra depth, add a pinch of ground nutmeg or cloves to the dry ingredients.
Use different types of nuts like almonds or hazelnuts for varied texture.
Substitute caramel baking bits with chopped soft toffee for a different caramel experience.
Chilling the dough for 30 minutes before baking can help prevent spreading.
For a salted caramel twist, don’t skip the flaky sea salt sprinkle on top.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container, which will help maintain moisture. Reheat gently in a microwave for 10-15 seconds to soften the caramel and enhance the warm flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of brown sugar?

Brown sugar adds moisture and a rich, caramel-like flavor essential to these cookies. Using regular white sugar will change the texture and flavor, making them less chewy and less flavorful.

What if my caramel candies don’t melt fully inside the cookies?

Make sure to fully encase the caramel in dough to avoid leakage. Also, baking just until edges are golden helps keep the caramel soft. Using soft caramel candies or baking bits designed for melting can improve results.

Brown Sugar Cinnamon Caramel Cookies Recipe

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4.8 from 114 reviews

These Brown Sugar Cinnamon Caramel Cookies are soft, chewy treats filled with gooey caramel centers. Infused with warm cinnamon and enhanced with espresso powder to deepen the brown sugar flavor, they offer a perfect balance of sweetness and spice. Rolled in a cinnamon-sugar mixture and topped with a sprinkle of white sugar, these cookies provide a delightful texture contrast with optional chopped nuts for added crunch. Perfect for cozy afternoons or festive occasions, these cookies bring comforting flavors in every bite.

Author: Lila
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 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 (optional)

Caramel Center & Topping

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 (optional, for salted caramel flavor)

Instructions

Preheat oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure cookies don’t stick and bake evenly.
Cream butter and sugars: In a mixing bowl, cream together the softened butter, light brown sugar, and white sugar using a hand mixer or stand mixer until the mixture becomes light and fluffy. This aerates the dough and creates a tender texture.
Add egg and vanilla: Beat in the large egg and pure vanilla extract until fully combined, ensuring a smooth, homogenous batter.
Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and espresso powder, distributing the spices evenly.
Combine dry and wet: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until all ingredients are incorporated. Avoid overmixing to keep the cookies tender.
Add nuts (optional): Fold in the finely chopped pecans or walnuts if using, for added texture and flavor.
Prepare dough balls with caramel: Roll the dough into 1-inch balls. Flatten each ball slightly and place a soft caramel candy or a few caramel baking bits in the center. Carefully fold the dough around the caramel to fully encase it, preventing leakage during baking.
Coat with cinnamon sugar: In a small bowl, combine 2 tablespoons brown sugar and 1 teaspoon cinnamon. Roll each caramel-stuffed dough ball in the cinnamon sugar mixture to coat evenly.
Place and sprinkle: Arrange the coated cookie dough balls on the prepared baking sheet, leaving enough space for spreading. Sprinkle the tops with 1 tablespoon white sugar and optionally add a pinch of flaky sea salt per cookie to enhance the salted caramel flavor.
Bake cookies: Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden but the centers remain soft and chewy.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This rest period helps the caramel set without cooling too quickly and keeps the cookies soft.

Notes

For best results, use soft caramel candies to achieve a gooey center; caramel baking bits work well as a substitute.
Do not overbake to maintain a chewy texture; watch for lightly golden edges as an indicator of doneness.
Adding espresso powder intensifies the brown sugar flavor without making the cookies taste like coffee.
Chopped nuts are optional but add a pleasant crunch and nutty flavor balance to the sweetness.
Flaky sea salt sprinkled on top brightens the rich caramel flavor for a delightful salted caramel twist.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: brown sugar cookies, cinnamon cookies, caramel filled cookies, soft chewy cookies, holiday cookies, caramel cinnamon cookies