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Brown Sugar Cinnamon Butter Cookies with gooey caramel centers on a plate.

Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers

Creamy, buttery, and impossibly gooey, these cookies are a sweet treat that makes any afternoon feel like a celebration.
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Course: Dessert
Cuisine: American
Keyword: Cookies, Easy
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 30 minutes
Servings: 12 cookies
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Parchment Paper

Ingredients

Ingredients

  • 1 cup unsalted butter softened to room temperature
  • 3/4 cup 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
  • 12 pieces caramel candies unwrapped, room temperature for easier wrapping

Instructions

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  • 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.
  • In another bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly combined and there are no clumps.
  • 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.
  • Shape the dough into tablespoon-sized balls and flatten them slightly in your palm to create a small disk.
  • 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.
  • Place the cookie balls on the prepared baking sheet, spacing them about 2 inches apart to allow for gentle spreading.
  • Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look set but slightly soft.
  • 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.

Notes

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.

Nutrition

Calories: 150kcal | Carbohydrates: 20g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 100mg | Potassium: 50mg | Sugar: 10g | Vitamin A: 200IU | Calcium: 10mg | Iron: 0.5mg