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Brown Sugar Cinnamon Caramel Cookies

Soft, chewy Brown Sugar Cinnamon Caramel Cookies packed with cinnamon flavor and filled with gooey caramel. Perfect for dessert trays, holidays, or anytime baking.
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Prep Time 10 minutes
Cook Time 15 minutes
Chill Time: 15 minutes
Total Time 40 minutes
Servings: 18 cookies
Ingredients Method Notes

Ingredients
  

  • For the Cookies
  • 1 cup unsalted butter softened
  • 1 ½ cups packed light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • For the Filling & Topping
  • 20 –24 soft caramel candies unwrapped
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • Optional add-ins:
  • A pinch of sea salt for garnish
  • ¼ teaspoon nutmeg for extra warmth

Method
 

  1. Cream butter and brown sugar.
  2. Beat in egg and vanilla.
  3. Whisk flour, baking soda, cinnamon, and salt.
  4. Combine wet and dry ingredients.
  5. Chill dough 30 minutes.
  6. Wrap dough around caramel centers.
  7. Roll in cinnamon sugar.
  8. Bake 10–12 minutes at 350°F.
  9. Cool before serving.

Notes

Use soft wrapped caramels — hard candies won’t melt right.
If caramel leaks, pinch seams tighter next time.
Slight under-baking = extra chewy cookies.
Store in an airtight container up to 4 days, or freeze baked cookies up to 2 months.