Brown Sugar Cinnamon Caramel Cookies

Creamy caramel pockets meet warm brown sugar and a whisper of cinnamon in these Brown Sugar Cinnamon Caramel Cookies — a comforting treat that’s chewy at the center and just crisp at the edges. If you love cookies that feel like a cozy hug, this recipe delivers: simple ingredients, quick prep, and a caramel surprise in every bite. Fun fact: caramel used to be a luxury treat made from cream and sugar, so sneaking caramel bits into cookies feels delightfully indulgent without being fussy. If you enjoy playful mash-ups, check out my take on Brown Sugar Pop-Tart Cookies for another brown-sugar-forward twist. These cookies are family-friendly, fast to whip up, and perfect for sharing — you’ll want to bake them again and again.

What is Brown Sugar Cinnamon Caramel Cookies?

What’s in a name? Brown Sugar Cinnamon Caramel Cookies practically describe themselves: soft, brown sugar–forward dough, a hint of cinnamon for warmth, and little pockets of caramel that melt as you bite. Who named them, you ask — a baker who loves sugar and sentiment, probably. Could the name come from someone who proved that “the way to a man’s heart is through his stomach.”? Maybe. Are they the reason that sudden silence falls over a kitchen at cookie time? Absolutely. Try them and see — I dare you not to smile after the first bite.

Why You’ll Love This

• Irresistible texture: Chewy centers with lightly golden edges make each cookie satisfying and comforting.
• Economical and easy: Made with pantry staples and a single bag of caramel bits, these cookies are cheaper than store-bought gourmet options and faster too.
• Flavor-packed simplicity: Brown sugar gives depth and moisture, cinnamon adds a warm note, and caramel bits bring gooey, buttery richness.
  Compared to other cookies, these lean into caramel warmth rather than chocolate intensity, giving a cozy, autumnal feel that’s perfect for lunchboxes, coffee breaks, or an after-dinner treat. Grab your apron — these are begging to be made at home.

How to Make

Quick Overview

This recipe is delightfully straightforward: cream butter and sugars, fold in dry ingredients, tuck in caramel bits, and bake until edges are just golden. Preparation is hands-on but forgiving, and the result is a soft, flavorful cookie that stays tender for days. Expect about 10 minutes active prep and 10–12 minutes baking per batch.

Ingredients

1 cup unsalted butter, softened
1 1/4 cups brown sugar, packed
1/4 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup caramel bits or chopped caramel candies (chopped into small pieces if using larger candies)
1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone mat for easy cleanup.
2. In a large bowl, cream together the softened butter, 1 1/4 cups packed brown sugar, and 1/4 cup granulated sugar until light and fluffy, about 2–3 minutes with a hand mixer or 4–5 minutes by hand. Scrape the bowl as needed.
3. Beat in the 1 teaspoon vanilla extract until fully incorporated. This adds a rounded, homey flavor that complements the caramel.
4. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt. Ensure even distribution of the cinnamon and baking soda.
5. Gradually blend the dry ingredients into the creamed mixture. Mix until just combined — overmixing can make cookies tough. You want a soft, slightly sticky dough.
6. Fold in the 1 cup caramel bits gently so they’re evenly dispersed without melting too much into the dough. If your kitchen is warm, briefly chill the dough 10 minutes to prevent the caramels from melting prematurely.
7. Drop rounded tablespoons of dough onto the prepared cookie sheet, leaving about 2 inches between each cookie for spreading. Bake for 10–12 minutes or until the edges are lightly golden but the centers still look slightly soft.
8. Let the cookies cool on the cookie sheet for 3–5 minutes so they set, then transfer to wire racks to cool completely. Enjoy warm for gooey caramel, or cool fully for easier storage.

What to Serve With

• A steaming mug of coffee or chai — the spices and caramel pair beautifully with warm beverages.
• A glass of cold milk or oat milk for dipping and contrast.
• Vanilla ice cream and a cookie on the side for an easy dessert sundae.
• Fresh fruit like sliced apples or pears to add brightness and a little acidity.
• A small plate of assorted teas for a cozy afternoon spread.

Top Tips for Perfecting

• Use packed brown sugar for consistent moisture and flavor. Spoon it into the measuring cup and press lightly.
• If caramel bits are large, chop them finely so they distribute evenly and don’t create overly gooey hotspots.
• Don’t overbake — remove cookies when centers are still slightly soft; carryover heat will finish them.
• For chewier cookies, slightly underbake and allow them to cool on the sheet 5 minutes before moving. For crisper cookies, bake an extra 1–2 minutes.
• Substitute up to half the all-purpose flour with whole wheat pastry flour for a nuttier flavor, but expect a slight change in texture.
• Avoid using salted butter unless you reduce added salt by half to prevent oversalting.

Storing and Reheating Tips

Refrigeration: Store cooled cookies in an airtight container at room temperature for up to 4 days. If your kitchen is very warm, refrigerate to prevent caramel softening; bring cookies to room temperature before serving.

Freezing: Freeze baked cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature or warm briefly in a 300°F oven for 5–7 minutes.

Unbaked dough: Scoop and freeze dough balls on a tray, then transfer to a bag; bake from frozen adding 1–2 minutes to the bake time.

Reheating: Warm cookies in a 300°F oven for 5–7 minutes to revive chewiness and soften caramel pockets, or microwave a single cookie for 8–10 seconds for an instant warm treat.

FAQs

Can I use salted butter instead of unsalted?
Yes, but reduce or omit the 1/2 teaspoon salt to avoid overly salty cookies. Unsalted butter gives better control over final saltiness.

What can I substitute for caramel bits?
You can use chopped soft caramels, toffee pieces, or even chocolate chips for a different twist. If using chopped caramels, keep pieces small.

Will these cookies spread too much?
If your dough is very soft, chill it 10–20 minutes before baking to reduce spread. Use parchment and don’t over-flatten dough balls.

Can I make these gluten-free?
Yes — swap the 2 cups all-purpose flour for a 1:1 gluten-free flour blend designed for baking. Texture may vary slightly.

How do I keep the caramel from oozing out?
Mix caramel bits evenly and avoid over-stirring so they remain pockets. If you find them melting too much, chill dough before baking.

Can I add nuts or other mix-ins?
Absolutely — chopped pecans or walnuts pair well. Start with 1/2 cup and fold in with the caramel bits.

Conclusion

These Brown Sugar Cinnamon Caramel Cookies are a fuss-free, flavor-forward cookie that’s both nostalgic and new — perfect for weekday baking, school lunches, and small celebrations. They’re simple to make, budget-friendly, and reward you with comforting caramel bites and warm cinnamon notes that win hearts (and stomachs) every time. If you want another caramel-stuffed variation and extra inspiration, check out this Caramel Filled Brown Sugar Cookies Recipe – Carlsbad Cravings for a delightful comparison. Bake a batch, share them, and enjoy the smiles they create.