Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers

Creamy, buttery, and impossibly gooey — these Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers are the kind of sweet that makes an ordinary afternoon feel like a celebration. Soft brown sugar cookies hug a molten caramel center so that every bite delivers a warm, cinnamon-kissed surprise. Fun fact: many classic cookie recipes started as simple ways to hide fillings or leftovers, which explains why cookies are such a playground for sweet experiments.

This recipe is special because it’s simple, quick to prepare, and kid-approved. The dough comes together in minutes and the result bakes into blissful little pockets of caramel. If you’re a cookie lover, don’t forget to explore our cookie recipes collection for more inspiration. Get ready to impress guests or treat your family — these cookies are a cozy, comforting crowd-pleaser.

What is Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers?

What’s in a name? These cookies do everything their long title promises: a buttery cookie base sweetened with brown sugar, warmed with cinnamon, and hiding a gooey caramel heart. Why so many words? Because every element deserves its moment — the butter gives tenderness, the brown sugar adds molasses depth, and the caramel center is the dramatic finish. Who named it? Maybe a baker who tasted one too many and declared the name out loud. After all, “the way to a man’s heart is through his stomach.” Curious yet? Grab your mixing bowl and find out for yourself.

Why You’ll Love This

• Main highlight: Each cookie contains a molten caramel center that oozes out when you bite in, creating an irresistible texture contrast between soft cookie and gooey caramel.
• Cost-saving benefits: Homemade caramels tucked into a simple cookie dough beat store-bought gourmet treats and cost far less — you can make a batch for family gatherings without breaking the bank.
• Flavorful ingredients: The combination of brown sugar and cinnamon gives warm, cozy notes while unsalted butter keeps the flavor rich and pure. Sprinkle a touch of flaky sea salt on top for a bakery-style finish.

Compared to simpler chocolate chip cookies, these feel more special and are perfect when you want a dessert that feels homemade yet a bit luxe. Make a batch — you’ll be glad you did.

How to Make:

Quick Overview

This recipe is straightforward: cream the butter and sugars, fold in dry ingredients, shape, and wrap a caramel in each cookie ball. You’ll enjoy a soft, tender cookie exterior and a molten center after a short 10 to 12 minute bake. Prep time is quick and the result is decidedly comforting.

Approximate times:

• Preparation: 15 minutes
• Baking: 10 to 12 minutes per batch
• Total: About 30 minutes including cooling

Ingredients

• 1 cup unsalted butter, softened to room temperature
• 3/4 cup packed light brown sugar, firmly packed
• 1/4 cup granulated sugar
• 1 cup all-purpose flour, measured and leveled
• 1/2 teaspoon baking soda, sifted or whisked
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Caramel candies, unwrapped (about 12 small caramels), room temperature for easier wrapping

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy — about 2 to 3 minutes with a hand mixer or 1 to 2 minutes with a stand mixer on medium speed.
3. In another bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly combined and there are no clumps.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding with a spatula until just combined. Do not overmix; stop when you no longer see streaks of flour.
5. Shape the dough into tablespoon-sized balls and flatten them slightly in your palm to create a small disk.
6. Place one caramel candy in the center of each disk and wrap the dough around it, sealing the edges and rolling gently into a smooth ball so the caramel is completely enclosed.
7. Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for gentle spreading.
8. Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look set but slightly soft.
9. Allow the cookies to cool on the sheet for 3 to 5 minutes so they firm up a touch, then transfer them to a wire rack to cool completely. The caramel will remain gooey inside.

What to Serve With:

• A cold glass of milk (classic pairing) or a frothy latte to complement the cinnamon.
• Vanilla ice cream or a scoop of salted caramel gelato for an indulgent dessert plate.
• Fresh fruit like sliced apples or pears to add a crisp, bright contrast.
• For holiday gatherings, serve with spiced apple cider or mulled wine to echo the cinnamon notes.

Top Tips for Perfecting:

• Ingredient substitutions: Use light brown sugar for a milder molasses flavor; dark brown sugar works too for deeper richness. If you prefer vegan, swap butter for plant-based butter and choose dairy-free caramels.
• Timing adjustments: If you prefer firmer centers, reduce the bake time by 1 to 2 minutes; for slightly less gooey centers, bake an extra minute.
• Flavor enhancements: Add a pinch of nutmeg or a splash of vanilla extract (1 teaspoon) to the dough for extra warmth.
• Sealing the caramel: Make sure the caramel is fully covered by dough to avoid leaking during baking. If caramels are too sticky, briefly chill them before wrapping.
• Common mistakes to avoid: Overmixing the dough makes cookies tough; underbaking too much will leave cookies doughy instead of tender.

Storing and Reheating Tips:

• Refrigeration: Store cooled cookies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigerate for up to 5 days.
• Freezing: Freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature.
• Reheating: Warm cookies in a preheated 300°F (150°C) oven for 5 to 7 minutes to re-melt the centers slightly, or microwave one cookie for 8 to 12 seconds for a quick gooey treat. Reheat from frozen by letting thaw at room temperature and warming briefly.

FAQs

Can I use store-bought caramels for the centers?
Yes. Store-bought caramels work perfectly. Make sure they are small individually-wrapped pieces and unwrap them before wrapping in dough.

What if the caramel leaks during baking?
If caramels leak, it usually means the dough didn’t fully cover the candy or the caramel was too soft. Chill the dough balls for 10 minutes before baking and check that each piece is fully sealed.

Can I make the dough ahead of time?
Absolutely. You can refrigerate the dough balls (without caramels inside) for up to 24 hours, or freeze assembled balls for up to a month. Bake directly from chilled or frozen, adding a couple of extra minutes to the bake time.

Are these cookies suitable for kids to help make?
Yes. Children can help measure, mix, and wrap the caramels (with supervision when needed). It’s a fun, hands-on recipe for family baking time.

Can I add mix-ins like nuts or chocolate?
Yes, fold in chopped nuts or a few mini chocolate chips for extra texture, but be careful not to overcrowd so the caramel can still melt properly inside.

Conclusion

These Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers are an easy, comforting treat that delivers big flavor with minimal fuss — perfect for weeknight baking, holiday platters, or an indulgent snack. The combination of tender brown sugar cookie and molten caramel makes every bite memorable, and the straightforward method means even beginners can succeed. If you’d like the original inspiration and detailed notes, check out the full version at Brown Sugar Cinnamon Butter Cookies With Gooey Caramel Centers and get ready to bake something delicious to share.