Description
Golden, chewy cookies with a warm, gooey caramel center, infused with the rich flavors of 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 (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
- 1 tablespoon white sugar (for sprinkling)
- 1 pinch flaky sea salt
- 1/2 teaspoon espresso powder
- 1/4 cup finely chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Roll the dough into 1-inch balls, flatten them slightly, and place a caramel candy or baking bits in the center, then seal the dough around it.
- Mix the brown sugar and cinnamon in a small bowl, then roll each cookie in this mixture.
- Sprinkle remaining white sugar on top, then bake for 10-12 minutes until edges are golden but centers remain soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, slightly underbake them as they will firm up upon cooling. You can also chill the dough before baking for enhanced flavors.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg