Brown Sugar Cinnamon Caramel Cookies

Chewy cookies filled with caramel bits, brown sugar, and a hint of cinnamon, perfect for a cozy treat.

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Course: Dessert

Cuisine: American

Keyword: Cookies, Easy

Prep Time: 10

Cook Time: 12

Total Time: 22

Servings: cookies

Calories: 150kcal

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

Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone mat for easy cleanup.
In a large bowl, cream together the softened butter, brown sugar, and 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.
Beat in the vanilla extract until fully incorporated.
In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually blend the dry ingredients into the creamed mixture until just combined.
Fold in the caramel bits gently so they’re evenly dispersed.
Drop rounded tablespoons of dough onto the prepared cookie sheet, leaving about 2 inches between each cookie.
Bake for 10–12 minutes or until the edges are lightly golden but the centers still look slightly soft.
Let the cookies cool on the cookie sheet for 3–5 minutes, then transfer to wire racks to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months.