Name: Brown Sugar Cinnamon Caramel Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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; 1/2 teaspoon espresso powder; 1/4 cup finely chopped pecans or walnuts; 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 (for salted caramel flavor)

Introduction

You know that feeling when you walk into a kitchen and the air is thick with the warm, buttery scent of brown sugar and cinnamon? That’s exactly the magic in these Brown Sugar Cinnamon Caramel Cookies. Soft, chewy, and filled with gooey caramel, they’re a comforting treat perfect for any time of year.

Two soft cookies are placed on a white plate with one whole cookie flat on the plate and another cookie broken in half leaning on it. The cookies have a cracked texture with a light golden color and are coated in a layer of brown sugar and cinnamon crystals that sparkle slightly. Inside the broken cookie, there is a thick, gooey caramel filling that looks rich and sticky, flowing from the center. The plate is set on a white marbled surface under natural light. photo taken with an iphone --ar 4:5 --v 7

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 (for salted caramel flavor)

1/2 teaspoon espresso powder (to enhance the brown sugar notes)

1/4 cup finely chopped pecans or walnuts (for texture)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: In a mixing bowl, cream together the softened butter, light 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 all-purpose flour, baking soda, ground cinnamon, espresso powder, and salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Then fold in the chopped pecans or walnuts.

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 carefully fold the dough around to enclose the caramel.

Step 7: In a small bowl, mix the 2 tablespoons 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 for a salted caramel flavor.

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

Use soft caramel candies for a gooier center or caramel baking bits for easier filling distribution.

Add a pinch of espresso powder to deepen the brown sugar flavor, enhancing the cookie’s richness.

For extra texture, swap pecans for walnuts or omit nuts altogether if preferred.

Try sprinkling a little coarse sugar on top before baking for a subtle crunch.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to avoid overly salty cookies.

What if I don’t have caramel candies or bits?

You can substitute with a tablespoon of dulce de leche or caramel sauce inside each cookie before baking, but be careful not to use too much to prevent leaking.