Brown Sugar Cinnamon Butter Cookies

These Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers combine buttery cookie dough, warm cinnamon spice and a molten caramel surprise in the middle. Each bite bursts with comforting flavour and a soft caramel centre that melts just enough — a dessert that looks bakery-chic yet feels like something you’d bake at home.

Why You’ll Love This Recipe

• Warm, comforting flavour: Brown sugar and cinnamon bring deep, cozy notes.
• Surprising gooey centre: A soft caramel hidden inside each cookie makes it feel extra special.
• Soft and chewy texture: The profile is buttery, tender and perfect with a hot drink.
• Simple enough for everyday baking, yet impressive for sharing or gifting.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 12–14 soft caramel candies (unwrapped)
• 2 tbsp brown sugar + 1 tsp cinnamon (for coating)
• 1 tbsp granulated sugar (optional, for sparkle)
• Flaky sea salt or toasted pecans (optional)

Directions

1. Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat the softened butter, 3/4 cup brown sugar and 1/4 cup granulated sugar until light and creamy, about 2-3 minutes.
3. Add the 1 large egg and 1 tsp vanilla extract, beating until well combined.
4. In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, and 1/4 tsp salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms. If the dough is very sticky, chill for 20 minutes.
6. Meanwhile, unwrap the 12–14 soft caramel candies and have them ready.
7. In a small bowl, mix the coating: 2 tbsp brown sugar + 1 tsp cinnamon (and if using, 1 tbsp granulated sugar for sparkle).
8. Using a cookie scoop (about 2 tbsp of dough), flatten the dough portion slightly in your hand, place one caramel candy in the centre, and wrap the dough around it forming a ball, fully enclosing the caramel.
9. Roll each dough ball in the cinnamon-sugar coating mixture so that it’s evenly coated. Place on the prepared baking sheets, spacing about 2 inches apart.
10. If desired, sprinkle a pinch of flaky sea salt or some toasted pecans on top of each cookie before baking.
11. Bake for 10–12 minutes, or until the edges are lightly golden but the centres still appear slightly soft. The cookies continue to set as they cool.
12. Let the cookies rest on the baking sheet for 5 minutes so the caramel remains gooey, then transfer to a wire rack to cool further.
13. Serve warm for the full gooey caramel effect, or store in an airtight container when cooled.

Pro Tips and Variations

• Use soft caramel candies, not hard bite-size caramels, so they melt perfectly inside.
• Chill the dough slightly if it becomes too soft; this helps prevent caramel leakage.
• For a twist: add a pinch of espresso powder or a dash of nutmeg for depth.
• Swap some of the coating sugar for toasted pecans or crushed pretzels for crunch and salty contrast.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream for a decadent treat.
• Pair with a mug of cinnamon-latte or hot chocolate for cozy comfort.
• Pack in decorative tins or boxes for holiday gifting — they taste just as good cooled.

Storage / Reheating

• Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
• Freezing: Freeze baked cookies in a single layer, then transfer to a bag; good up to 2 months.
• Reheating: Warm an individual cookie in a 300 °F (150 °C) oven for 4-5 minutes, or microwave ~10 seconds until centre is gooey again.

FAQs

Can I use caramel sauce instead of candies?
A: It’s not recommended — sauce is too runny and may leak out during baking. Use firm caramel candies.
My caramel leaked out — what went wrong?
A: This happens if the dough isn’t sealed well around the caramel, or if the dough heated too quickly. Chill dough if needed.
Are these suitable for a cookie swap?
A: Yes! They stay soft and flavourful for several days — just box them carefully so the caramel doesn’t stick.

Conclusion

Soft, cinnamon-spiced cookies with a buttery base and hidden, molten caramel centres these Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers bring comfort, elegance and indulgence to one small treat. Follow the steps carefully for that perfect golden exterior and oozy centre, and you’ve got a cookie that looks like it came from a bakery but was made in your home kitchen. Enjoy each gooey bite!

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