Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers

Ingredients

🧈 Cookie Dough:

• 2¼ cups all-purpose flour

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon ground cinnamon

• ¾ cup (1½ sticks) unsalted butter, softened

• 1 cup light brown sugar, packed

• ¼ cup granulated sugar

• 1 large egg + 1 egg yolk

• 2 teaspoons vanilla extract

🍬 Filling:

• 15–18 soft caramels (like Kraft or Werther’s soft caramels)

• 1 tablespoon heavy cream or milk

Optional Topping:

• 2 tablespoons granulated sugar + ½ teaspoon cinnamon (for rolling)

• Flaky sea salt (for finishing touch)

Instructions

1. Prepare the Caramel Centers:

   • Unwrap the caramels and place in a microwave-safe bowl with the cream.

   • Microwave in 10–15 second bursts, stirring between, just until soft and slightly pliable (not fully melted).

   • Let cool a bit, then roll each caramel into a small ball — about ½ inch wide. Set aside.

2. Make the Cookie Dough:

   • In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.

   • In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and creamy (2–3 minutes).

   • Add egg, egg yolk, and vanilla, and beat until combined.

   • Gradually add dry ingredients and mix until just incorporated — don’t overmix.

3. Assemble the Cookies:

   • Scoop about 2 tablespoons of dough and flatten slightly in your palm.

   • Place a caramel ball in the center and wrap the dough around it, sealing completely.

   • Roll each ball in the cinnamon-sugar mixture (if using).

   • Arrange on a parchment-lined baking sheet, spaced about 2 inches apart.

4. Bake:

   • Preheat oven to 350°F (175°C).

   • Bake for 10–12 minutes, until edges are lightly golden and centers still look soft.

   • Cool on the pan for 5 minutes before transferring to a rack.

5. Finish & Serve:

   • Optionally, sprinkle each cookie with a pinch of flaky sea salt.

   • Serve slightly warm so the caramel stays soft and gooey inside.