Description
Indulge in these soft and chewy cookies filled with gooey caramel centers and flavored with warm brown sugar and cinnamon.
Ingredients
Scale
- 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
- 12–14 soft caramel candies (unwrapped) or 1/2 cup caramel baking bits
- 2 tablespoons brown sugar & 1 teaspoon cinnamon (for rolling)
- 1 tablespoon white sugar (for sprinkling)
- 1 pinch flaky sea salt (for salted caramel flavor)
- 1/2 teaspoon espresso powder
- 1/4 cup finely chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- Cream together the softened butter, brown sugar, and white sugar in a mixing bowl until light and fluffy, about 3-5 minutes.
- Beat in the egg and vanilla extract until fully incorporated.
- Whisk together the flour, baking soda, cinnamon, and salt in a separate bowl.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Roll the dough into 1-inch balls and flatten each slightly, placing a caramel candy in the center and folding the dough around it.
- Mix the 2 tablespoons of brown sugar and 1 teaspoon of cinnamon together, then roll each cookie ball in this mixture.
- Sprinkle the tops of the cookies with the remaining white sugar.
- Bake for 10-12 minutes, or until edges are lightly golden and centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Allow dough to rest and refrigerate for deeper flavor. Store cookies in an airtight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 40mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg