I love a cookie that feels cozy and a little indulgent — Brown Sugar Cinnamon Caramel Cookies hit that note every time with soft, chewy centers and pockets of sticky caramel. I first developed this version after testing several caramel fillings and found a balance between brown sugar richness and warm cinnamon that keeps these from feeling too sweet. If you enjoy exploring brown-sugar-forward treats, try this easy brown sugar inspiration for savory-sweet ideas you can pair with dessert.
Why Make This Recipe
- Deep, comforting flavor: brown sugar and cinnamon give these cookies a toasty, caramel-like backbone that feels homemade.
- Textural contrast: soft cookie with gooey caramel centers creates an irresistible bite.
- Crowd-pleasing and versatile: great for holiday plates, bake sales, or an afternoon treat.
- Make-ahead friendly: dough and baked cookies freeze well for quick desserts later.
- Personal note: I love these because the cinnamon brightens the brown sugar — you get warmth without cloying sweetness, which makes them one of my go-tos for family gatherings.
Also see a sweet-and-savory take on brown sugar in this popular recipe if you want inspiration for pairing.
Recipe Overview
- Prep time: 20 minutes (plus 30–60 minutes chilling)
- Cook time: 10–12 minutes per batch at 350°F (175°C)
- Total time: 1 hour (including chilling)
- Servings: 24 cookies (using a 1-tablespoon scoop)
- Difficulty: Easy–Medium — basic creaming and a simple caramel filling
- Method: Creamed butter and sugars, fold in dry ingredients, portion dough with caramel center, bake on parchment or silicone mat.
For a similar comforting cookie base, check this brown-butter chocolate chip approach: brown-butter chocolate chip cookies.
My Experience Making This Recipe
I tested this recipe across three batches to get the caramel-to-cookie ratio right. Initially the caramel leaked; switching to firmer, cooled caramels and a short dough chill fixed that. I also adjusted bake time so the cookies stay soft but set.
How to Make Brown Sugar Cinnamon Caramel Cookies
Start by creaming room-temperature butter with dark brown sugar and a touch of granulated sugar for structure, then beat in an egg and vanilla. Fold in a mix of all-purpose flour, baking soda, salt, and cinnamon until just combined — overmixing will toughen cookies. Portion dough into flat discs, press a small soft caramel (or a dollop of thick homemade caramel) into the center and enclose with more dough. Chill 30 minutes, then bake at 350°F (175°C) for 10–12 minutes until edges are set and centers look slightly underbaked; they firm while cooling.
Expert Tips for Success
- Use dark brown sugar for deeper molasses flavor and extra chewiness; pack it into the measuring cup for accuracy.
- Chill the dough 30–60 minutes; this prevents spreading and helps seal the caramel inside the cookie.
- For the caramel center, unwrap soft caramels and briefly press them flat, or use spoonfuls of thick, cooled homemade caramel — if using homemade caramel, cool to 140–150°F (60–65°C) so it’s pliable but not molten.
- Bake on a light-colored baking sheet lined with parchment or a silicone mat to avoid overbrowning the bottoms.
- Use a small cookie scoop (about 1 tablespoon) for uniform size so baking time is consistent.
For flavor variations involving berries and brown butter, try this tested recipe: brown-butter raspberry chocolate chip cookies.
How to Serve Brown Sugar Cinnamon Caramel Cookies
- Warm and gooey: reheat individual cookies briefly (see reheating below) and serve with vanilla ice cream.
- Dessert platter: arrange with sliced apples, salted nuts, and a hot coffee for a cozy brunch spread.
- Gift boxes: wrap cooled cookies in parchment for holiday gifting — add a sprinkle of flaky sea salt for a gourmet touch.
- Party trays: pair with a mild cheese (like Brie) for a sweet-salty contrast.
Storage and Reheating Guide
Store cooled cookies in an airtight container at room temperature for up to 4 days, layered with parchment to prevent sticking. Freeze baked cookies in a single layer on a sheet tray until firm, then transfer to a freezer bag for up to 3 months; thaw at room temperature 30–60 minutes or reheat. Reheat frozen or room-temp cookies in a 300°F (150°C) oven for 5–7 minutes to restore gooey caramel; for a single cookie, microwave 12–15 seconds on medium-low (watch closely to avoid overheating).
Recipe Variations
- Gluten-free: substitute 1:1 gluten-free baking flour and add 1/4 teaspoon xanthan gum if blend lacks it; bake the same temperature but check texture. Also try this nutty twist: brown sugar maple pecan ideas for mix-ins.
- Dairy-free: replace butter with a firm vegan butter and use dairy-free caramels or a date caramel.
- Less sweet: reduce granulated sugar by 1–2 tablespoons and use light caramels or smaller caramel centers.
- Spiced variation: add 1/4 teaspoon ground cardamom or 1/2 teaspoon pumpkin pie spice to deepen the warmth.
Nutritional Highlights
- Key benefits: Brown sugar provides quick energy; cinnamon adds antioxidants and can help moderate blood-sugar response.
- Portion guidance: one cookie (1 tablespoon dough, medium caramel) is roughly 160–220 calories depending on caramel size — enjoy in moderation.
- Allergens: contains wheat (gluten), dairy, and eggs unless adapted; check caramel ingredients for milk. Consider labeled substitutions for nut allergies.
Troubleshooting Common Issues
- Cookies too flat: chill dough longer, use slightly less butter (reduce by 1 tablespoon), or increase flour by 1–2 tablespoons. Also avoid over-creaming the butter and sugar.
- Caramel oozing or leaking: use firmer caramels or allow homemade caramel to cool to 140–150°F before enclosing; seal dough seams firmly.
- Dry or crumbly cookies: don’t overbake; remove when edges are set but centers still look soft. If dough feels dry, add 1 tablespoon of milk or an extra egg yolk next time.
Frequently Asked Questions
Q: Can I use caramel bits instead of whole caramels?
A: Yes — caramel baking bits work well because they melt less and disperse flavor without a molten center. Press a few bits into each dough ball before baking and reduce oven time by a minute if your oven runs hot.
Q: How do I prevent the bottoms from burning?
A: Use a light-colored, heavy-duty baking sheet and line it with parchment or a silicone mat. If bottoms brown quickly, lower oven temperature by 15–25°F and extend bake time slightly.
Q: Can I make these ahead and bake later?
A: Absolutely. Scoop and assemble the filled dough, freeze on a tray until solid, then transfer to a bag for up to 3 months. Bake from frozen; add 2–3 minutes to the bake time and monitor doneness.
Q: What’s the best caramel to use for flavor balance?
A: Soft, buttery caramels with real butter and cream give the best flavor. For control, make a small batch of stovetop caramel (cook to 240–245°F/115–118°C for a soft-ball stage) and cool slightly before using.
Conclusion
If you want to compare another caramel-cookie approach and get ideas for softer, chewier textures, check this tested take on caramel snickerdoodles: Soft Caramel Snickerdoodles – Sally’s Baking.
Print
Brown Sugar Cinnamon Caramel Cookies
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Chewy cookies infused with brown sugar and cinnamon, filled with sticky caramel for a cozy treat.
Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- Soft caramels or thick homemade caramel for filling
Instructions
- Cream the butter with dark brown sugar and granulated sugar until fluffy.
- Beat in the egg and vanilla until well combined.
- Fold in the flour, baking soda, salt, and cinnamon until just combined.
- Portion the dough into flat discs, place a small caramel in the center, and enclose with more dough.
- Chill the dough for 30–60 minutes.
- Bake at 350°F (175°C) for 10–12 minutes until edges are set but centers look slightly underbaked.
- Cool slightly before serving.
Notes
For a deeper flavor, use dark brown sugar and pack it firmly. Chill the dough to prevent spreading.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg