Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers
These rich, buttery cookies are filled with soft caramel centers and coated in a cinnamon-sugar blend, creating a warm, sweet, and slightly spicy treat perfect for holidays, special occasions, or cozy evenings at home. The combination of brown sugar, cinnamon, and molten caramel delivers a melt-in-your-mouth experience that is sure to impress family and friends.
Ingredients
Cookie Dough
- 1 cup (2 sticks / 226 g) unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 2¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Caramel Center & Coating
- 12–14 soft caramel candies, unwrapped (or ½ cup caramel baking bits)
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon granulated sugar (optional, for sparkle)
Optional Enhancements
- Pinch of flaky sea salt (for topping warm cookies)
- ½ teaspoon espresso powder (for deeper flavor)
- ¼ cup chopped toasted pecans or walnuts (for added texture)
Instructions
1. Preheat & Prepare
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Arrange ingredients and tools so everything is within reach before starting, including caramel candies, mixing bowls, and cookie scoops.
2. Cream Butter & Sugars
- In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar using an electric mixer on medium speed for 2–3 minutes. The mixture should become pale, fluffy, and well-aerated, which helps create tender, light cookies.
3. Add Egg & Vanilla
- Beat in the room-temperature egg and vanilla extract until fully incorporated. Scrape the sides of the bowl as needed to ensure even mixing, creating a smooth, cohesive dough.
4. Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt (and optional espresso powder if using) to ensure even distribution of leavening and spices.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until a soft dough forms. Avoid overmixing to prevent tough cookies.
5. Shape & Fill
- Use a cookie scoop or tablespoon to portion approximately 2 tablespoons of dough. Flatten slightly in your hand.
- Place one caramel candy or a small portion of caramel baking bits in the center of the dough. Carefully fold the dough around the caramel, sealing it completely.
- Roll the filled dough into a smooth ball, ensuring the caramel is fully enclosed to prevent leakage during baking.
