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Delicious brown sugar cinnamon caramel cookies stacked on a plate

Irresistible Brown Sugar Cinnamon Caramel Cookies

These delightful cookies combine the warm flavors of brown sugar and cinnamon with bits of gooey caramel, creating a truly irresistible treat.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 24 cookies
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup Unsalted Butter (2 sticks), softened to room temperature
  • 1 ½ cups Light Brown Sugar packed
  • ½ cup Granulated Sugar
  • 2 Large Eggs at room temperature
  • 2 teaspoons Vanilla Extract
  • 2 ¾ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 tablespoon Ground Cinnamon
  • 1 ½ cups Caramel Bits (e.g., Kraft Caramels, unwrapped and cut into smaller pieces if large, or pre-made caramel bits)

Equipment

  • Baking sheets
  • Parchment paper or silicone baking mats
  • Large bowl
  • Electric mixer
  • Medium bowl
  • Whisk
  • Cookie scoop (1.5-inch)
  • Wire rack

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or silicone baking mats.
  2. Cream together the softened butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined, being careful not to overmix.
  6. Gently fold in the caramel bits until they are evenly distributed throughout the dough.
  7. For best results, cover and chill the dough in the refrigerator for at least 30 minutes to 2 hours to prevent spreading.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 9-12 minutes until the edges are lightly golden and the centers are just set; the caramel will likely ooze.
  10. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is highly recommended for thicker, chewier cookies. Adjust baking times based on your oven; cookies should be slightly soft in the center when removed from the oven and will firm up as they cool.