There are cookies that make you smile, and then there are cookies that stop you mid-bite and make you close your eyes for a second. These Brown Sugar Cinnamon Caramel Cookies belong to that second category. I’ve baked a lot of cookies in my life—chocolate chip, oatmeal, peanut butter—but these? These are the ones I make when I want something that feels a little cozy, a little indulgent, and a whole lot special.

A Sweet Introduction

These cookies are buttery, soft, and filled with the deep, molasses-like sweetness of brown sugar, the warmth of cinnamon, and a gooey caramel center that melts as soon as you bite into it. Imagine the scent of brown sugar and cinnamon filling your kitchen—it’s the kind of smell that makes people wander in asking, “What’s baking?”

Why This Recipe Is Special

What sets these cookies apart is the perfect balance of texture and flavor. The edges are slightly crisp, the center stays soft and chewy, and the caramel adds a molten surprise that makes every bite unforgettable. They’re like a warm hug in cookie form. And honestly, they’re shockingly easy to make—no mixer, no complicated techniques, just pure, simple cookie joy.

Why You’ll Love This Recipe

Rich flavor: Brown sugar and cinnamon give these cookies a deep, caramelized sweetness.
Perfect texture: Crispy on the edges, soft in the middle—just how you want them.
Easy to make: You can mix everything in one bowl, no fancy tools needed.
Customizable: Add chocolate chips, drizzle caramel on top, or sprinkle with flaky salt.
Make-ahead friendly: Freeze the dough and bake when you crave something sweet.

Tools You’ll Need

Let’s talk kitchen gear. You don’t need much, but a few key tools will make your life easier:

Mixing bowl: A large one (about 3 quarts) for combining your wet and dry ingredients.
Whisk & spatula: The whisk helps blend sugar and butter evenly; the spatula helps fold everything together.
Baking sheets: Line them with parchment paper so your cookies don’t stick.
Cookie scoop: Keeps your cookies evenly sized (a tablespoon or 1-inch scoop works great).
Cooling rack: Lets your cookies cool without getting soggy bottoms.

Ingredients (US & Metric)

Dry Ingredients

2 cups (250g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon

Wet Ingredients

¾ cup (170g) unsalted butter, melted and slightly cooled
1 cup (200g) light brown sugar, packed
¼ cup (50g) granulated sugar
1 large egg + 1 egg yolk (room temperature)
2 teaspoons pure vanilla extract

Related: Spooktacular Spider Macarons

Filling

10–12 soft caramel candies (like Werther’s Originals or Kraft), unwrapped
A pinch of sea salt (optional but amazing for balance)

Step-by-Step Instructions

1. Preheat & Prepare

Set your oven to 350°F (175°C). Line two baking sheets with parchment paper. This makes cleanup easy and helps the cookies bake evenly.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. This step ensures the cinnamon is evenly distributed—no spicy pockets!

3. Combine Wet Ingredients

In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the egg, egg yolk, and vanilla, whisking until the mixture looks thick and creamy.

(Personal note: I love how this part smells—the butter and brown sugar smell like warm toffee.)

4. Bring It Together

Pour the dry ingredients into the wet mixture and gently fold using a spatula. Stop when the flour disappears—don’t overmix or you’ll lose that soft texture.

5. Form the Cookies

Use a cookie scoop to portion out the dough. Flatten each ball slightly, press a caramel candy in the center, and fold the dough around it so it’s completely sealed. Roll gently into a ball again.

(Tip: Make sure the caramel is well-covered or it’ll ooze out too much while baking.)

6. Bake

Place dough balls 2 inches apart on the baking sheet. Bake for 9–11 minutes, or until the edges are golden and the centers look just set. They’ll firm up as they cool.

7. Cool & Enjoy

Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack. The caramel inside will be molten—resist the urge to bite too soon (I’ve burned my tongue before, and it’s not fun).

Serving Ideas

Enjoy them warm with a glass of cold milk—it’s a classic for a reason.
Crumble one over vanilla ice cream for a next-level dessert.
Add a drizzle of caramel sauce and a sprinkle of sea salt for a fancy touch.

Variations & Customizations

Salted caramel twist: Add a pinch of flaky sea salt on top before baking.
Chocolate lovers: Fold in ½ cup (90g) chocolate chips into the dough.
Nutty crunch: Add chopped pecans or walnuts for texture.
Spice it up: A dash of nutmeg or ginger gives a warm fall flavor.

Related: Red Velvet Cheesecake Brownies

Storage & Make-Ahead

Room temperature: Store in an airtight container for up to 4 days.
Freeze dough: Scoop and freeze raw dough balls for up to 3 months. Bake straight from frozen—just add 1–2 extra minutes.
Freeze baked cookies: Let them cool completely, then freeze for up to 2 months. Thaw at room temperature or microwave for 10–15 seconds for that gooey caramel center again.

Pro Tips (From My Kitchen to Yours)

Chill your dough for 30 minutes if your kitchen is warm. It helps the cookies hold their shape.
Don’t use rock-hard caramels—they won’t melt properly. Soft ones are best.
Always use real butter. Margarine changes the texture and flavor.
Slight underbaking keeps the centers soft and chewy—don’t wait for them to look fully done.
Let them cool on the pan before moving them, or the caramel might leak out.

Common Mistakes to Avoid

Overbaking: Cookies continue cooking on the sheet after you pull them out.
Not sealing the caramel: This causes leaks. Always tuck it in completely.
Too much flour: Scoop lightly—packing flour makes dense cookies.
Skipping salt: A small pinch balances the sweetness perfectly.

Recipe Summary

Yield: 18–20 cookies
Prep Time: 15 minutes
Chill Time (optional): 30 minutes
Cook Time: 10 minutes
Total Time: 25–40 minutes (depending on chilling)

Nutrition (Per Cookie, Approx.)

Calories: 180 | Fat: 8g | Carbs: 25g | Sugar: 16g | Protein: 2g

A Warm Closing

These Brown Sugar Cinnamon Caramel Cookies are the kind of treat that makes you stop and savor the moment. They’re simple enough for a weekday bake but special enough to share during the holidays—or honestly, just because.