Name: Brown Sugar Cinnamon Caramel Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 50 min
Ingredients: 1 cup unsalted butter, softened (room temperature) (Use salted butter but reduce added salt to 1/4 tsp.); 1 1/4 cups brown sugar, packed (light or dark) (Dark brown sugar gives deeper flavors, light is milder.); 1/4 cup granulated sugar; 2 cups all-purpose flour (Measure flour by spooning it into the cup.); 1 teaspoon baking soda; 1/2 teaspoon salt (Reduce if using salted butter.); 2 teaspoons cinnamon; 1 teaspoon vanilla extract; 2 large eggs (Helps create a tender, chewy texture.); 1 cup caramel bits (Can substitute chocolate-covered caramel or chopped soft caramels dusted in flour.)

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I grew up with a jar of caramel bits in the pantry and a lazy Sunday ritual of testing new cookie combos — these Brown Sugar Cinnamon Caramel Cookies were the winner every time. They’re soft at the center, crisp at the edges, and studded with little pockets of chewy caramel that play perfectly against warm brown sugar and cinnamon. If you like cozy fall baking or an easy cookie for cookie swaps, this one delivers comfort without fuss. If you enjoy brown-sugar-and-spice desserts, you might also like this roasted acorn squash stuffed with cinnamon-brown sugar I’ve tried for autumn gatherings.

Why you’ll love this dish

These cookies hit a lot of sweet spots: they’re quick to make, use pantry-friendly ingredients, and appeal to both kids and adults. The brown sugar keeps the crumb tender and slightly caramelized, cinnamon adds warmth without stealing the show, and the caramel bits give bursts of gooey sweetness after baking. They’re ideal for holiday cookie plates, bake sales, or a weekend batch to keep in a cookie tin.

“Perfectly soft centers, browned edges, and those surprise caramel pockets — my family declared these the new cookie-of-the-season.” — a satisfied taste-tester

Beyond flavor, this recipe is forgiving: you can swap brown sugars, press the tops for a flatter cookie, or freeze dough balls for later.

Step-by-step overview

This recipe moves fast. You’ll cream butter and sugars, add eggs and vanilla, fold in a spiced dry mix, stir in caramel bits, then drop and bake. Expect a total active time of about 20–25 minutes (not counting bake time), and a hands-off chill isn’t required, so you can bake immediately.

Cream sugars and butter until smooth.
Add eggs and vanilla for structure and flavor.
Mix dry ingredients separately, then combine.
Fold in caramel bits, scoop, and bake 10–12 minutes.
Cool briefly on the sheet so cookies set, then transfer to racks.

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What you’ll need

1 cup unsalted butter, softened (room temperature)
1 1/4 cups brown sugar, packed (light or dark both work)
1/4 cup granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon vanilla extract
1 cup caramel bits

Note: The original directions reference eggs, so add 2 large eggs to the ingredient list — they help create the cookie’s tender, chewy texture. If you prefer richer flavor, try browned butter or spread a little brown sugar cinnamon butter on a warm cookie for an indulgent twist.

Substitutions and notes:

Butter: you can use salted butter but omit added salt or reduce to 1/4 teaspoon.
Caramel bits: chocolate-covered caramel or chopped soft caramels can work — just dust them in a little flour first so they don’t sink.
Brown sugar: dark brown sugar gives deeper molasses notes; light is milder.

Directions to follow

Brown Sugar Cinnamon Caramel Cookies with cinnamon dusting on a plate

Preheat the oven to 350°F (175°C). Line baking sheets with parchment or a silicone mat.
In a large bowl, cream together the softened butter, packed brown sugar, and granulated sugar until light and smooth — about 2–3 minutes with a mixer.
Beat in the 2 large eggs one at a time, mixing until incorporated. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing; stop when no large streaks of flour remain.
Fold in the caramel bits with a spatula so they’re evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. For more uniform cookies, use a medium cookie scoop.
Bake for 10–12 minutes, until the edges are golden and the centers look set but still soft.
Let the cookies cool on the baking sheet for 3–5 minutes so the caramel firms slightly, then transfer them to a wire rack to cool completely.

Best ways to enjoy it

These cookies are great warm with a glass of milk. For a more adult pairing, serve them with a strong coffee, espresso, or a lightly spiced chai. Plate them stacked on a simple white platter for a holiday spread, or sandwich two cookies with a smear of brown-butter frosting for an extra-special treat. They also tuck nicely into lunchboxes or cookie tins for gifting.

Storage and reheating tips

Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place a slice of bread in the container to help keep them soft.
Refrigeration: Not necessary unless your kitchen is very warm; cookies may firm up in the fridge.
Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Reheating: Warm a cookie for 6–8 seconds in the microwave to restore gooeyness, or reheat in a 300°F (150°C) oven for 4–5 minutes.
Food safety: always cool cookies completely before sealing them to avoid condensation and potential spoilage.

Helpful cooking tips

Room-temperature ingredients: make sure the butter and eggs are at room temperature for smoother creaming and even mixing.
Measuring flour: spoon flour into the measuring cup and level it off with a knife. Too much flour makes dense cookies.
Don’t overbake: remove cookies when centers look slightly underdone — they’ll finish setting on the baking sheet and stay soft.
Even caramel distribution: toss caramel bits in a tablespoon of flour before folding them in to prevent sinking.
Uniform size: use a cookie scoop for even bake times and presentation.

Creative twists

Salted caramel crunch: sprinkle flaky sea salt on cookies the moment they come out of the oven.
Nutty swap: fold in 1/2 cup chopped pecans or walnuts for texture.
Chocolate drizzle: melt dark chocolate and drizzle over cooled cookies for contrast.
Oat upgrade: replace 1/2 cup flour with 1/2 cup rolled oats for a chewier bite.
Vegan version: use plant-based butter, replace eggs with flax eggs (2 tbsp ground flax + 6 tbsp water), and ensure caramel bits are dairy-free.

Your questions answered

Q: How long do these cookies take from start to finish?
A: Active prep time is about 20–25 minutes, plus 10–12 minutes baking per sheet. Overall, plan for roughly 40–50 minutes including cooling.

Q: Can I use chopped soft caramels instead of caramel bits?
A: Yes — chop caramels into small pieces and toss them in a bit of flour to prevent sinking. Be mindful that larger pieces may ooze more caramel while baking.

Q: Can I make the dough ahead of time?
A: Absolutely. Refrigerate the dough in an airtight container for up to 48 hours, or freeze portioned dough balls for up to 3 months. Bake from chilled — add a minute or two to the bake time if needed.

Q: Will these spread too much in the oven?
A: If your butter is too warm, cookies may spread. Use butter just softened (not greasy), chill scooped dough for 10–15 minutes before baking if you want thicker cookies, and avoid over-creaming.

Conclusion

If you want more ideas for caramel-stuffed or brown-sugar-forward cookies, this Caramel-filled brown sugar cookies recipe from Carlsbad Cravings offers a similar stuffed approach, while this Quick homemade brown sugar caramel guide is handy if you’d rather make your own caramel bits at home. Happy baking — and don’t forget to save a few for yourself.