Brown Sugar Cinnamon Caramel Cookies

Brown Sugar Cinnamon Caramel Cookies Recipe

These cookies are soft, chewy, and full of warm cinnamon flavor with a rich caramel twist. They are perfect for any time you’re craving something sweet, and they’re also a fun treat to share!

Ingredients:

For the Cookies:

2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 tbsp ground cinnamon
3/4 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
2 tsp vanilla extract
1/4 cup whole milk or heavy cream
1/2 cup caramel bits or chopped soft caramel candies (for a gooey caramel center)

For the Cinnamon Sugar Coating:

1/4 cup granulated sugar
1 1/2 tsp ground cinnamon

Directions:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will ensure that the cookies don’t stick, and they bake evenly.

Step 2: Mix Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this aside for later.

Step 3: Cream Butter and Sugars

In a large bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer on medium speed until it’s light and fluffy (about 2-3 minutes). This step helps to give your cookies the chewy texture.

Step 4: Add Wet Ingredients

Beat in the egg and vanilla extract. Continue mixing until everything is well combined.

Step 5: Add Dry Ingredients

Gradually add the dry ingredients mixture to the wet ingredients. Start on low speed to avoid flour flying everywhere, then increase speed and mix until everything is just combined. Be careful not to over-mix.

Step 6: Add Milk

Add the milk or heavy cream and mix again until the dough is smooth. The milk will help make the dough a bit softer and easier to handle.

Step 7: Fold in Caramel Bits

Gently fold in the caramel bits or chopped soft caramel candies with a spatula. The caramel will melt slightly as the cookies bake, giving them that gooey, caramel-filled center.

Step 8: Shape the Dough

Using a cookie scoop or a tablespoon, scoop out dough and roll it into balls (about 1 to 1.5 inches in diameter). You can make them a little bigger if you like larger cookies, but remember to adjust the baking time slightly if needed.

Step 9: Coat in Cinnamon Sugar

In a small bowl, mix the granulated sugar and ground cinnamon for the coating. Roll each dough ball into the cinnamon sugar mixture, ensuring they are fully coated.

Step 10: Bake the Cookies

Place the dough balls about 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are golden brown, but the centers are still soft. The cookies will continue to firm up as they cool.

Step 11: Cool

Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Tips:

Caramel Options: If you can’t find caramel bits, you can chop up soft caramel candies (like Werther’s Originals) or use caramel sauce. If using caramel sauce, drizzle it inside the dough ball, but make sure the caramel is well sealed in the dough so it doesn’t leak during baking.
Storage: Store cookies in an airtight container at room temperature for up to 4-5 days, or freeze for longer storage.
Add-ins: If you like nuts, you can add in some chopped pecans or walnuts for a little crunch in the dough.