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Soft Caramel Cookies

These Soft Caramel Cookies are a delightful treat encasing ooey-gooey caramel, perfect for cozy gatherings or as an after-school snack.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted butter, softened Use salted butter only if reducing added salt.
  • 1 cup Light brown sugar, packed
  • 1/2 cup White sugar
  • 1 large Egg
  • 1 teaspoon Pure vanilla extract
  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon Can change to pumpkin spice for a seasonal twist.
  • 1/2 teaspoon Salt
  • 20-24 pieces Soft caramel candies or caramel baking bits Can be substituted with chocolate or peanut butter filling.
For the Topping
  • 1/4 cup Brown sugar For cinnamon sugar coating.
  • 1/4 cup White sugar For cinnamon sugar coating.
  • 1 teaspoon Flaky sea salt Optional, for sprinkling on top.
  • 1 teaspoon Espresso powder Optional, to enhance flavor.
  • 1/2 cup Finely chopped pecans or walnuts Optional, for a nutty flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and arrange parchment or silicone mats on your baking sheets.
  2. Cream the softened butter, light brown sugar, and white sugar until the mixture is pale and creamy.
  3. Mix in the egg and pure vanilla extract, incorporating everything until smooth.
  4. In another bowl, whisk together flour, baking soda, ground cinnamon, and salt. Gradually combine this dry mix with the butter mixture until a soft dough forms.
  5. Take about two tablespoons of dough, flatten it, place a soft caramel candy in the center, and wrap the dough around it to create a ball.
  6. Roll each ball in a mixture of brown sugar, white sugar, and cinnamon.
Baking
  1. Arrange the balls on your baking sheets and bake for 10-12 minutes, or until the edges are golden brown.
  2. Cool for 5 minutes before transferring the cookies to a wire rack to finish cooling.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months. Thaw at room temperature or warm in the oven.