Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 12–14 soft caramel candies or 1/2 cup caramel baking bits
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon white sugar (for sprinkling)
- 1 pinch flaky sea salt (for salted caramel flavor)
- 1/2 teaspoon espresso powder (to enhance the brown sugar notes)
- 1/4 cup finely chopped pecans or walnuts (for texture)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream softened butter with brown and white sugars until fluffy. Beat in the egg and vanilla until well combined.
- In another bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually combine with the wet mixture without overmixing.
- Roll dough into 1-inch balls, flatten slightly, place a caramel in the center, then fold dough around it completely.
- Roll each cookie in a mixture of brown sugar and cinnamon before placing it on the baking sheet.
- Bake for 10-12 minutes until edges are golden; cool on wire rack.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 142
- Sugar: 10g
- Sodium: 79mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 15mg