That afternoon started out like any other, until work ran later than expected. After clocking out, I swung by the grocery store in our small town to pick up a few things before grabbing the kids.

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Near the checkout, a display of soft caramel candies caught my eye. There was no plan to bake that night, but something about those caramels felt like an invitation to turn an ordinary evening into something warmer.

Back home, the house settled into its usual rhythm. One child spread school papers across the table, the other wandered in and out of the kitchen asking what dessert might look like later.

Outside, the air had turned crisp, and inside, the glow from the kitchen lights made the space feel calm. I set butter out to soften, reached for the cinnamon, and let the oven preheat while dinner wrapped up. It wasn’t a holiday or a celebration, just a night that needed a gentle ending.

That’s where these Brown Sugar Cinnamon Caramel Cookies came from. I wanted a cookie that stayed soft, felt familiar, and still held a little surprise inside. As the dough came together and each caramel was tucked neatly into place, the kitchen slowly filled with that quiet, cozy energy that only baking after a long day can bring.

Short Description

Soft and chewy Brown Sugar Cinnamon Caramel Cookies made with brown sugar, cinnamon, and a hidden caramel center, finished with a light sprinkle of sea salt for balance and depth.

Key Ingredients

1 cup unsalted butter, softened
1 cup packed dark brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2¾ cups all purpose flour, sifted
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon sea salt
1½ teaspoons ground cinnamon
1 tablespoon cornstarch
12 soft caramel candies, chopped, or ½ cup thick caramel sauce chilled into portions
1 to 2 tablespoons heavy cream, optional
½ cup white chocolate chips, optional
½ cup chopped pecans or walnuts, optional
Sea salt flakes for topping

Tools Needed

Large mixing bowl
Electric hand mixer or stand mixer
Measuring cups and spoons
Whisk
Rubber spatula
Baking sheets
Parchment paper
Wire cooling rack

Cooking Instructions

Step 1: Cream the Butter and Sugars
In a large bowl, beat the softened butter with the brown sugar and granulated sugar using an electric mixer on medium speed for about 3 to 4 minutes.

The mixture should look pale, fluffy, and slightly whipped. Add the eggs one at a time, mixing well after each addition until fully incorporated. Pour in the vanilla extract and mix just until the batter looks smooth and glossy.

Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and cornstarch. Take time to mix thoroughly so the leavening agents and spices are evenly distributed. This step prevents uneven rise and avoids pockets of bitterness.

Step 3: Mix the Dough
Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Stop as soon as no dry streaks remain.

If using white chocolate chips or chopped nuts, fold them in gently with a spatula. The dough should be soft but not sticky. If it feels too loose, add 1 tablespoon of flour at a time until manageable.

Step 4: Chill the Dough
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. Chilling firms up the butter and helps the cookies hold their shape while baking, while also allowing the cinnamon flavor to deepen.

Step 5: Prepare the Caramel
If using caramel candies, chop them into small pieces. For very firm caramels, warm them briefly with 1 to 2 tablespoons of heavy cream until slightly softened, then chill again until firm. If using caramel sauce, spoon small dollops onto a parchment lined plate and refrigerate until solid.

Step 6: Shape the Cookies
Preheat the oven to 350°F. Line baking sheets with parchment paper. Scoop about 2 tablespoons of dough and flatten it into a disk in your palm.

Place a chilled caramel piece or dollop in the center, then fold the dough around it, sealing completely. Roll gently into a smooth ball and place on the baking sheet, spacing cookies about 2½ inches apart.

Step 7: Bake
Bake for 10 to 12 minutes, rotating the pan halfway through. The edges should look lightly golden while the centers remain soft. Pulling them out at this stage keeps the caramel molten inside.

Step 8: Cool and Finish
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle sea salt flakes on top while still warm so they adhere properly and enhance the caramel flavor.

Why You’ll Love This Recipe

Soft centers with gooey caramel hidden inside

Balanced sweetness from brown sugar and cinnamon

Easy to prepare with simple pantry ingredients

Great for make ahead baking and sharing

Flexible add ins like nuts or white chocolate

Mistakes to Avoid & Solutions

Skipping the chill time
The dough spreads too quickly and loses structure.
Solution: Always chill the dough for at least 30 minutes to control spreading and improve texture.

Overfilling with caramel
Excess caramel leaks out during baking.
Solution: Use small, well chilled portions and seal the dough completely around the center.

Overbaking the cookies
Cookies turn dry and lose their soft center.
Solution: Remove them when the edges are set but the centers still look slightly underdone.

Uneven mixing of dry ingredients
Some cookies rise unevenly or taste bitter.
Solution: Whisk dry ingredients thoroughly before combining with wet ingredients.

Serving and Pairing Suggestions

Serve warm on a shared platter for family dessert nights

Pair with a glass of cold milk or hot coffee

Add to cookie boxes for holidays or bake sales

Plate with fresh fruit for a lighter dessert spread

Storage and Reheating Tips

Store cooled cookies in an airtight container at room temperature for up to 3 days

Refrigerate for up to 1 week if your kitchen runs warm

Reheat in the microwave for 10 to 12 seconds to soften the caramel center

Freeze baked cookies for up to 2 months and thaw at room temperature before reheating

FAQs

1. Can I make the dough ahead of time?
Yes, the dough can be refrigerated for up to 48 hours. Let it sit at room temperature for about 10 minutes before shaping.

2. Can I skip the caramel filling?
You can, but the cookies will be more like soft cinnamon sugar cookies without the gooey center.

3. Why is cornstarch important in this recipe?
Cornstarch helps create a soft, pillowy texture and keeps the cookies thick.

4. Can I use salted butter?
Yes, but reduce the added salt to ½ teaspoon to avoid overpowering the sweetness.

5. How do I keep the caramel from hardening after baking?
Slightly underbake the cookies and store them airtight. Reheating briefly helps soften the center again.

Tips & Tricks

Chill caramel portions separately so they stay centered during baking

Use a cookie scoop for evenly sized cookies

Sprinkle sea salt while cookies are warm for best adhesion

Rotate baking sheets for even browning

Recipe Variations

Nut Free Version: Omit nuts entirely and add an extra ¼ cup white chocolate chips for texture.

Extra Cinnamon Cookie: Increase cinnamon to 2 teaspoons and roll dough balls in cinnamon sugar before baking.

Salted Caramel Chocolate: Add ½ cup semisweet chocolate chips and top with extra sea salt flakes.

Holiday Spice Twist: Add ¼ teaspoon nutmeg and ¼ teaspoon cloves to the dry ingredients for seasonal warmth.

Final Thoughts

Brown Sugar Cinnamon Caramel Cookies fit easily into real life. They work just as well on a busy school night as they do on a relaxed weekend, and they disappear quickly no matter when they’re served. There’s nothing complicated about them, yet they always feel thoughtful on the table.

For me, baking these cookies is a simple way to slow the evening down. The process is steady, the ingredients are familiar, and the payoff is a kitchen that smells incredible and a family ready to gather around. Sometimes that’s all a good recipe needs to do.

Brown Sugar Cinnamon Caramel Cookies