Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers

Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes per batch
Total Time: About 1 hour 10 minutes
Difficulty: Medium
Intensity: Sweet, buttery, and deeply comforting

---

Introduction

Imagine the aroma of cinnamon, brown sugar, and butter wafting through your kitchen — a scent that instantly makes you feel at home. Now picture biting into a soft, golden cookie that gives way to a warm, gooey caramel center. That’s what these Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers deliver — pure, cozy indulgence in every bite.

These cookies are perfect for holidays, gifting, or anytime you want to bake something special that feels like a hug. The combination of buttery richness, cinnamon warmth, and molten caramel is irresistible. They’re a little indulgent, a little nostalgic, and completely unforgettable.

---

Ingredients

For the cookie dough:

• 2 ½ cups (315 g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 ½ teaspoons ground cinnamon

• ¾ cup (170 g) unsalted butter, softened

• 1 cup (200 g) packed light brown sugar

• ½ cup (100 g) granulated sugar

• 1 large egg + 1 egg yolk (room temperature)

• 2 teaspoons pure vanilla extract

For the filling:

• 24 soft caramels (such as Kraft or Werther’s Soft Caramels)

• 2 tablespoons heavy cream or milk

Optional for topping:

• Cinnamon sugar mixture (2 tablespoons sugar + ½ teaspoon cinnamon)

• Flaky sea salt, for garnish

---

Equipment Needed

• Mixing bowls

• Electric hand mixer or stand mixer

• Whisk and rubber spatula

• Baking sheets

• Parchment paper or silicone baking mat

• Small saucepan (for caramel softening)

• Wire cooling rack

---

Preparation Steps

Step 1: Prepare the Dry Ingredients (5 minutes)

In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly combined. Set aside.

This blend gives the cookies their signature warm spice and perfect chewy texture.

---

Step 2: Cream the Butter and Sugars (5 minutes)

In a large mixing bowl, using an electric mixer on medium speed, beat together the butter, brown sugar, and granulated sugar until light and fluffy — about 2–3 minutes.

This step is key for creating a soft, tender cookie with a delicate crumb.

---

Step 3: Add the Wet Ingredients (3 minutes)

Beat in the egg, egg yolk, and vanilla extract until smooth and creamy. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.

The extra egg yolk adds richness and chewiness to the final cookies — an essential detail in achieving that melt-in-your-mouth texture.

---

Step 4: Combine Wet and Dry Mixtures (3–4 minutes)

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix; the dough should be thick but soft.

---

Step 5: Chill the Dough (30 minutes)

Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. This step allows the butter to firm up, preventing the cookies from spreading too much while baking and intensifying their flavor.

---

Step 6: Prepare the Caramel Centers (5 minutes)

Unwrap the soft caramels and place them in a small saucepan with 2 tablespoons of heavy cream. Warm gently over low heat, stirring frequently until the caramels just begin to soften — you don’t want them to fully melt, just become pliable.

Let them cool slightly before handling.

---

Step 7: Shape the Cookies (10 minutes)

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Scoop about 1 ½ tablespoons of cookie dough and flatten it slightly in your palm. Place a softened caramel in the center, then wrap the dough around it, sealing completely so no caramel is exposed.

Roll the dough ball gently between your palms to smooth it out, then roll in cinnamon sugar (if using).

Repeat with remaining dough and caramels, spacing cookies at least 2 inches apart on the baking sheets.

---

Step 8: Bake the Cookies (10–12 minutes)

Bake each batch for 10–12 minutes, or until the edges are lightly golden and the centers still appear slightly soft.

Pro Tip: Don’t overbake — the cookies will continue to set as they cool, keeping their centers gooey.

---

Step 9: Cool and Garnish (10 minutes)

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. While still warm, sprinkle a pinch of flaky sea salt on top if desired.

Serve warm for the ultimate gooey caramel experience.

---

Serving Suggestions

These cookies are best enjoyed slightly warm, when the caramel centers are soft and melty. Serve them with:

• A glass of cold milk

• A cup of cinnamon latte or chai tea

• Vanilla ice cream (for an over-the-top dessert!)

They’re also perfect for gifting — stack them in a cellophane bag tied with a ribbon, and you’ve got a homemade treat that everyone will remember.

---

Storage and Reheating Tips

• Room Temperature: Store in an airtight container for up to 5 days.

• Refrigerator: Keeps well for 7 days.

• Freezer: Freeze baked cookies or unbaked dough balls (without caramel) for up to 3 months.

To reheat for gooey centers: Warm a cookie in the microwave for 10–12 seconds before serving.

---

Nutritional Information (Per Cookie)

Note: Nutrition values are estimated based on standard ingredients and portion sizes.

---

Intensity and Cooking Notes

• Flavor intensity: Sweet and spiced — the brown sugar deepens the caramel flavor while cinnamon adds cozy warmth.

• Effort intensity: Moderate — requires chilling, shaping, and filling, but the steps are beginner-friendly.

• Time intensity: About an hour total; most of that is chill and bake time.

These cookies strike the perfect balance between comfort and indulgence. The brown sugar and butter give them a caramelized chewiness, while the cinnamon makes them taste like fall in every bite. And the gooey caramel? That’s the magic — the soft heart that melts as you do.

---

Chef’s Tips and Variations

• Add nuts: Fold in ½ cup of chopped pecans or toasted walnuts for crunch.

• Make it salted caramel: Use salted caramels or sprinkle extra sea salt on top for contrast.

• Spice it up: Add a pinch of nutmeg or clove for extra warmth.

• Shortcut version: Instead of soft caramels, use caramel-filled chocolate candies for a twist.

• Decorative drizzle: Melt white chocolate or caramel sauce and drizzle it over cooled cookies for a bakery-style finish.

---

Common Questions

Can I use homemade caramel?
Yes! If you have leftover homemade caramel sauce, let it firm up slightly and spoon small portions into the dough. Just ensure it’s not too runny.

Why do my cookies spread too much?
If the butter was too warm or the dough wasn’t chilled long enough, the cookies will spread. Make sure to chill the dough properly before baking.

Can I skip the caramel centers?
You can! The cookies themselves are deliciously buttery and spiced, even without the filling.

---

Final Thoughts

These Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers are the epitome of comfort in cookie form. They combine everything we crave — buttery softness, cinnamon spice, and that irresistible molten caramel surprise inside.

Each bite feels like a celebration of cozy flavors, perfect for fall baking, the holidays, or whenever you need a little sweetness in your day. With their warm aroma and melt-in-your-mouth texture, these cookies will quickly become a family favorite — one you’ll find yourself making again and again.