Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 0.5 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 teaspoons ground cinnamon
- 20 soft caramels
- 0.25 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
- Optional: flaky sea salt for topping
Instructions
- Cream butter and sugars until light and fluffy, 2–3 minutes.
- Add egg and vanilla, mix until smooth.
- Whisk flour, baking soda, salt, and cinnamon in separate bowl; gradually mix into wet ingredients.
- Chill dough at least 30 minutes.
- Scoop 1.5 tbsp dough, flatten, place caramel inside, wrap dough around and roll into a ball.
- Mix coating sugar and cinnamon; roll dough balls in mixture.
- Place cookies on parchment-lined baking sheet 2 inches apart.
- Bake at 350°F (175°C) for 9–11 minutes until edges are set.
- Cool 5 minutes on tray, then transfer to wire rack. Serve warm or store.
Notes
- Seal caramel tightly to avoid leaking.
- Chill dough for thick, chewy cookies.
- Reheat cookies 10 seconds in microwave for gooey centers.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American