Description
Experience the warm, buttery aroma and irresistibly chewy texture of these Brown Sugar Cinnamon Caramel Cookies. Packed with a rich caramel center, notes of cinnamon, and a hint of espresso to enhance the brown sugar, these cookies combine a perfect balance of sweet and spice in every bite. Ideal for cozy afternoons or dessert treats, they’re soft, flavorful, and topped with a delightful sprinkle of sugar and flaky sea salt for that perfect salted caramel finish.
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
Filling and 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 (for salted caramel flavor)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, light brown sugar, and white sugar until the mixture is light and fluffy, creating a smooth base for your dough.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until the mixture is fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, salt, and espresso powder.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing and ensure tenderness.
- Form Cookies with Caramel: Roll the 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 cookie, then fold the dough around the caramel to enclose it completely.
- Roll in Cinnamon Brown Sugar: In a small bowl, mix together the 2 tablespoons of brown sugar and 1 teaspoon cinnamon. Roll each caramel-filled cookie ball in this cinnamon sugar mixture before placing them on the prepared baking sheet.
- Sprinkle Sugar and Salt: Sprinkle the tops of the cookies with 1 tablespoon of white sugar and a pinch of flaky sea salt to create a sweet and salty crust.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies are lightly golden and the centers appear set but still soft.
- Cool Before Serving: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Enjoy once slightly cooled so the caramel is gooey and the cookie chewy.
Notes
- For best results, ensure the butter is softened but not melted to achieve the perfect dough consistency.
- Soft caramel candies work best; if using caramel bits, slightly warm them for easier folding into the dough.
- Add nuts like pecans or walnuts for extra texture but they can be omitted for a nut-free version.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- The espresso powder adds depth and enhances the brown sugar flavor without imparting a coffee taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Brown Sugar Cinnamon Cookies, Caramel Cookies, Soft Cookies, Chewy Cookies, Dessert Cookies, Holiday Cookies, Salted Caramel Cookies
