Brown Sugar Cinnamon Caramel Cookies
These delightful cookies feature a rich brown sugar and cinnamon dough, studded with gooey caramel pieces, creating a perfect balance of sweet and spice.
Equipment
- Electric Mixer
- Large Mixing Bowl
- Spatula
- Baking Sheets
- Parchment Paper or Silicone Baking Mats
- Wire Rack
Ingredients
Cookie Dough
- 1 cup Unsalted Butter softened
- 1.5 cups Light Brown Sugar packed
- 0.5 cup Granulated Sugar
- 2 Large Eggs room temperature
- 2 teaspoons Vanilla Extract
- 2.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1.5 teaspoons Ground Cinnamon
- 0.5 teaspoon Salt
- 1 cup Soft Caramels unwrapped and chopped into small pieces (or caramel bits)
Instructions
Preparation
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream softened butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract, scraping down the bowl.
- In a separate bowl, whisk together flour, baking soda, ground cinnamon, and salt.
- Gradually add dry ingredients to wet ingredients on low speed, mixing until just combined without overmixing.
- Gently fold in the chopped soft caramels using a spatula.
- Cover and refrigerate the cookie dough for 30 minutes to 2 hours.
Baking
- Scoop rounded tablespoons of chilled dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 9-11 minutes, until edges are lightly golden and centers are just set.
- Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Chilling the dough is essential for preventing the cookies from spreading too much and for concentrating the flavors. Do not overbake; the centers should be slightly soft when removed from the oven for a chewy texture.