Why Make This Recipe

Brown Sugar Cinnamon Caramel Cookies are a delightful treat that combines the warm, rich flavors of brown sugar and cinnamon with a gooey caramel surprise inside. These cookies are perfect for any occasion, whether you’re hosting a gathering or simply indulging yourself. The blend of sweet and savory notes gives them a unique character that is sure to please family and friends alike. Plus, they’re easy to make, making them a fantastic addition to your baking repertoire.

How to Make Brown Sugar Cinnamon Caramel Cookies

Ingredients

1 cup unsalted butter, softened
1 1/4 cups brown sugar, packed
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 tablespoon cornstarch
1 cup soft caramel candies, chopped
1 tablespoon heavy cream (optional)
Optional: white chocolate chips, chopped pecans or walnuts, sea salt flakes for topping

Directions

In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy.
Add eggs one at a time, mixing thoroughly after each. Incorporate the vanilla extract, blending until smooth and cohesive.
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and cornstarch until evenly distributed.
Gradually add the dry ingredients to the creamed butter mixture until just combined. Avoid overmixing. Cover and chill the dough in the refrigerator for at least 30 minutes.
Chop caramel candies into small pieces. If using firm caramels, soften them with a tablespoon of heavy cream as needed. For caramel sauce, portion onto a lined plate and chill until firm.
Scoop about 2 tablespoons of dough and flatten it into a disk. Place a portion of caramel in the center and fold the dough around it, ensuring the caramel is fully enclosed. Roll gently to shape into a ball. Repeat with the remaining dough.
Preheat the oven to 350°F (175°C). Arrange the dough balls onto a parchment-lined baking sheet, leaving space between each one. Bake for 10 to 12 minutes until the edges are golden and the centers remain soft. Do not overbake.
Allow the cookies to cool on the sheet for 5 minutes, then transfer them to a wire rack. Optionally, sprinkle with sea salt flakes while still warm for enhanced flavor.

How to Serve Brown Sugar Cinnamon Caramel Cookies

These cookies are best enjoyed warm, fresh from the oven, where the caramel is still soft and gooey. They pair wonderfully with a glass of cold milk or a cup of coffee. You can serve them on a plate as a treat for friends and family or even pack them as a sweet gift.

How to Store Brown Sugar Cinnamon Caramel Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They are best consumed within a week, but you can freeze them for longer storage. Just ensure they are well-wrapped, and they will be ready to enjoy later!

Tips to Make Brown Sugar Cinnamon Caramel Cookies

Make sure your butter is at room temperature for better mixing.
Chilling the dough will help prevent the cookies from spreading too much while baking.
If you prefer a nutty flavor, you can add chopped pecans or walnuts to the cookie dough.
Experiment with different types of chocolate chips for added flavor if desired.

Variation

For a different twist, try adding white chocolate chips or using dark chocolate with the caramel. You can also sprinkle some chopped nuts on top before baking for extra crunch.

FAQs

Q: Can I use other types of sugar?
A: Yes, you can substitute granulated sugar for coconut sugar or other sweeteners, but it may alter the flavor slightly.

Q: Can I make these cookies gluten-free?
A: Absolutely! Use a gluten-free all-purpose flour blend in place of regular flour.

Q: How can I prevent the caramel from leaking out of the cookies?
A: Make sure to fully encase the caramel with the cookie dough and avoid overhandling it, which can warm it up.