Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers

Some cookies are good with a cup of coffee.
These ones demand coffee.

Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers are the kind of treat that taste like a cozy winter evening, a warm blanket, and your favorite movie all baked into one bite. Soft and buttery with crisp edges, infused with cinnamon and brown sugar, and hiding a molten caramel center, they’re the perfect mix of comfort and indulgence.

Instead of being just another simple butter cookie, these are layered with flavor. Brown sugar brings a deep, toffee-like sweetness, cinnamon adds warmth and aroma, and the gooey caramel center turns every cookie into a little surprise. Bite into one while it’s still slightly warm, and you’ll get that soft, chewy cookie with a decadent caramel pull in the middle—it’s the kind of moment that makes you close your eyes for a second.

What makes these cookies even better is how approachable they are. There’s no complicated chilling or fancy shaping required—just a simple, classic cookie dough wrapped around soft caramel pieces and baked until golden. They look impressive, taste luxurious, but remain easy enough for casual baking days or last-minute dessert cravings.

Whether you’re baking for a holiday cookie tray, gifting to friends, or just treating yourself after a long day, these Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers will quickly become one of those “must-make-again” recipes you keep coming back to.

Core Ingredients for Making the Recipe

To create these rich, cinnamon-scented cookies with their irresistible caramel centers, you’ll need a handful of pantry staples plus some soft caramels. Each ingredient plays its own role in building flavor and texture, from the butter and brown sugar that create a tender crumb to the cinnamon that adds a cozy, aromatic twist.

Here’s what you’ll need:

For the Cookies

1 cup (2 sticks / 226 g) unsalted butter, softened
Butter is the heart of these cookies, giving them richness, tenderness, and flavor. Make sure it’s nicely softened so it creams well with the sugars.
¾ cup packed light brown sugar
Brown sugar brings moisture, a gentle molasses note, and that characteristic chew you want in a soft, bakery-style cookie.
¼ cup granulated (white) sugar
Granulated sugar helps the cookies spread slightly and balances the flavor so the sweetness doesn’t become too heavy.
1 large egg, at room temperature
The egg binds the dough and adds structure, helping the cookies hold together while still staying soft.
2 teaspoons vanilla extract
Vanilla enhances all the other flavors and adds depth to the buttery dough.
2 ¼ cups all-purpose flour
Flour provides the structure for the cookies. Measure it properly (spooned and leveled) to avoid a dense texture.
1 teaspoon ground cinnamon
Cinnamon infuses the dough with warmth and coziness, pairing beautifully with both brown sugar and caramel.
½ teaspoon baking soda
Baking soda gives the cookies a gentle lift and helps them bake up soft and slightly puffy.
½ teaspoon baking powder
Adds a bit more lift and helps create that lovely bakery-style texture—crisp at the edges, soft in the center.
½ teaspoon fine salt
Salt sharpens the flavors, balances sweetness, and makes the caramel and cinnamon pop.
18–24 soft caramel candies (like soft caramels or caramel chews)
These are the star of the show—the gooey surprise tucked inside each cookie. Choose soft, meltable caramels rather than hard ones.

For Rolling (Optional but Recommended)

3 tablespoons granulated sugar
1 teaspoon ground cinnamon

Rolling the dough balls in a cinnamon-sugar mixture adds a delicate crunch and an extra layer of flavor to the outside of the cookie. It also gives them a beautiful, sparkling finish.

Step-by-Step

Guide to Making the Recipe

These cookies come together in a few simple steps: make the dough, wrap it around caramel centers, roll in cinnamon sugar, and bake. The process is straightforward, but each step matters for getting that perfect balance between chewy cookie and gooey center.

1. Prepare Your Ingredients and Oven

Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup easier, especially important when caramel is involved.

Unwrap your soft caramel candies and set them aside in a small bowl. Having them ready makes the shaping process much faster.

If your butter isn’t fully softened yet, let it sit at room temperature until it’s soft when pressed but not melted.

2. Make the Cinnamon Sugar for Rolling

In a small bowl, combine:

3 tablespoons granulated sugar
1 teaspoon ground cinnamon

Mix until the cinnamon is evenly distributed. Set this bowl aside—you’ll roll the dough balls in it just before baking.

3. Cream the Butter and Sugars

In a large mixing bowl, add:

1 cup (226 g) softened unsalted butter
¾ cup packed light brown sugar
¼ cup granulated sugar

Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed for about 2–3 minutes, until the mixture is light, creamy, and slightly fluffy. Scrape down the sides of the bowl as needed.

This step aerates the butter and sugar, helping to create cookies that are tender yet structured, rather than dense and heavy.

4. Add the Egg and Vanilla

Add:

1 large egg
2 teaspoons vanilla extract

Beat again on medium speed until the egg is fully incorporated and the mixture is smooth and creamy, about 30–45 seconds. You should see no streaks of egg remaining.

At this point, the mixture should look silky and thick, with a rich caramel color from the brown sugar.

5. Whisk the Dry Ingredients

In a separate bowl, whisk together:

2 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine salt

Whisk until everything is evenly combined. This ensures that the leavening agents and cinnamon are distributed throughout the dough, so every cookie bakes evenly and tastes consistent.

6. Combine Wet and Dry Ingredients

Add the dry mixture to the butter mixture in two additions. Start mixing on low speed to avoid flour flying everywhere, then increase slightly once it begins to come together.

Mix just until the flour is fully incorporated and the dough looks smooth and thick.
Avoid overmixing—once the flour disappears, you’re done. Overworking the dough can lead to tougher cookies.

If the dough feels very soft and sticky (especially in a warm kitchen), you can refrigerate it for 15–20 minutes to make it easier to work with.

7. Shape the Dough and Fill with Caramel

Use a medium cookie scoop or a tablespoon to portion the dough. Each cookie should use about 1 ½ tablespoons of dough.

For each cookie:

Scoop and Flatten:
Take one portion of dough, roll it into a ball, then gently flatten it in your palm.
Add the Caramel:
Place one soft caramel candy in the center. If your caramels are large, you can cut them in half and use half per smaller cookie, or use the whole caramel for a larger, more indulgent cookie.
Wrap and Seal:
Fold the dough up and around the caramel, pinching the edges together so the caramel is fully enclosed. Roll gently between your palms to form a smooth ball with no cracks.
This sealing step is important—it helps keep the caramel from oozing out too much while baking.

Repeat until you’ve used all the dough and caramels.

8. Roll in Cinnamon Sugar

Take each dough ball and roll it in the cinnamon-sugar mixture until well coated.
Place the coated dough balls on your prepared baking sheets, leaving about 2 inches (5 cm) of space between them to allow for spreading.

9. Bake to Golden Perfection

Place one baking sheet at a time in the preheated oven and bake for 10–12 minutes, or until:

The edges are lightly golden,
The tops are set but still soft, and
The cookies have puffed slightly and may show small cracks.

The centers should still look a bit soft when you remove them—that’s what keeps the texture chewy and allows the caramel centers to stay gooey.

If you prefer a slightly crisper edge, you can add 1–2 extra minutes, but keep a close eye so they don’t overbake.

10. Cool (Just Enough) and Serve

Remove the cookies from the oven and let them cool on the baking sheet for 5–10 minutes. The caramel inside will be extremely hot right out of the oven, so this short cooling time is important.

After that, transfer the cookies carefully to a wire rack to cool further. You can serve them while still slightly warm for the ultimate gooey caramel experience, or let them cool completely for a firmer, chewier center.

Either way, every bite will be rich with brown sugar, cinnamon warmth, and buttery goodness.

Flavor Variations and Creative Twists

One of the most delightful things about this recipe is how easily you can adapt it to match your cravings or the season. Once you’ve mastered the base dough, you can play with different flavors and add-ins to create your own signature version.

1. Salted Caramel Center

If you love that sweet-salty contrast, turn these into Salted Caramel Cinnamon Cookies:

After shaping and baking, sprinkle a tiny pinch of flaky sea salt on top of each warm cookie.
The salt cuts through the sweetness and enhances the caramel flavor beautifully.

This small touch gives the cookies a more sophisticated, bakery-style feel with minimal extra effort.

2. Chocolate Caramel Surprise

For chocolate lovers, you can combine caramel and chocolate in the center:

Use chocolate-covered caramels instead of plain ones, or
Place a small piece of milk or dark chocolate under the caramel before wrapping it in dough.

You’ll end up with a soft cookie that not only has a gooey caramel center but also a subtle melted chocolate core—simply decadent.

3. Spiced Holiday Version

To give these cookies a cozy holiday twist, elevate the spice blend:

Add a pinch of nutmeg and a touch of ground cloves or allspice to the dry ingredients.
You can also use dark brown sugar instead of light brown sugar for a deeper molasses flavor.

These little adjustments transform the cookies into a festive treat perfect for Christmas cookie trays or winter gatherings.

4. Brown Butter Upgrade

If you want to take the flavor to the next level:

Brown the butter first by melting it in a saucepan over medium heat, stirring until it turns golden and smells nutty.
Let it cool slightly before using it in the recipe.

Brown butter adds a toasted, nutty depth that pairs incredibly well with caramel and cinnamon. The cookies will have a richer, more complex taste, almost like toffee in cookie form.

5. Nutty Crunch

For those who enjoy a mix of textures:

Fold ½ cup finely chopped pecans or walnuts into the dough before shaping.

The nuts add crunch and a subtle, earthy note that balances the sweetness of the caramel and brown sugar.

How to Serve

These cookies are as versatile in serving as they are in flavor. They can be dressed up for a special occasion or enjoyed simply with a favorite drink.

Warm and Gooey

The classic way to enjoy these cookies is slightly warm, when the caramel is still soft and stretchy:

Serve them fresh from the oven after a brief cooling period.
Pair with a mug of hot coffee, cappuccino, tea, or hot chocolate.

The warmth enhances the cinnamon aroma, and the gooey caramel center turns every bite into a comforting, dessert-like experience.

With Ice Cream

For an extra indulgent dessert:

Place a warm cookie on a small plate.
Add a scoop of vanilla or salted caramel ice cream on top or beside it.
Drizzle with a little caramel sauce if you want to go all out.

The combination of warm cookie and cold ice cream, with caramel in both the center and the sauce, is absolutely irresistible.

As a Gift

These cookies make a lovely homemade gift:

Let them cool completely so the caramel sets slightly and can be stacked without sticking too much.
Arrange them in a pretty tin or box, separated with parchment paper.
Add a small note describing the flavor: “Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers”—the name alone makes them tempting.

They’re perfect for holiday gifting, thank-you treats, or bringing along to a friend’s house.

Everyday Snack or Coffee Companion

You don’t need a special occasion to enjoy them:

Keep a small batch in an airtight container on the counter.
Pair one or two cookies with your afternoon coffee or evening tea for a quick, cozy break in your day.

Tips & Variations

To get the best possible texture and flavor from your cookies, a few small details make a big difference. Here are some helpful tips and additional variations to keep in mind.

Choose Soft Caramels

For that gooey center you’re dreaming of, use soft, chewy caramels that melt well in the oven. Hard caramels may not fully soften and can give you a firm or overly sticky center instead of a smooth, gooey one.

If your caramels are very firm, you can soften them slightly by:

Cutting them in half so they melt more easily, or
Warming them just briefly in your hands to make wrapping easier.

Seal the Dough Well

To avoid caramel leaking out during baking:

Make sure the dough completely encloses the caramel.
Pinch the seams together and roll gently until the ball is smooth with no visible cracks.

A well-sealed dough ball keeps the caramel inside where it belongs and helps the cookies bake up beautifully.

Don’t Overbake

These cookies are at their best when they’re:

Lightly golden at the edges, and
Still soft in the center when you take them out.

They’ll continue to firm up on the baking sheet as they cool. Overbaking can make the cookies dry and the caramel too firm or chewy rather than pleasantly gooey.

Adjusting for Thickness

If you prefer thicker, puffier cookies:

Chill the dough balls for about 20–30 minutes before baking. This slows down spreading.

If you like your cookies a bit thinner and chewier:

Bake the dough balls at room temperature and press them very slightly before baking.

Make Them Ahead

This dough can easily be made ahead of time:

Prepare the dough and shape the caramel-filled balls.
Place the dough balls on a tray and refrigerate for up to 24 hours before baking, or freeze them for longer storage (see more in the FAQ).

Chilling slightly also enhances the flavor as the dough rests and the ingredients meld together.

Final Thoughts

Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers are a celebration of everything we love about homemade baking: simple ingredients, familiar flavors, and a little surprise hidden inside.

They start with a classic, buttery cookie base sweetened with brown sugar and laced with cinnamon. That alone would make a delicious treat, but the addition of a soft caramel center transforms them into something truly special. Each cookie becomes a small moment of indulgence—crispy at the edges, soft in the middle, with caramel that melts and stretches as you break it apart.

These cookies are perfect for:

Cozy nights in,
Holiday baking marathons,
Dessert tables and cookie exchanges,
Gifting to friends, neighbors, or coworkers,
Or just treating yourself after a long day.

They prove that you don’t need complicated techniques or fancy ingredients to create something unforgettable. With a bit of time, some pantry staples, and a handful of soft caramels, you can bake cookies that feel like they came from a specialty bakery but taste like home.

FAQ

Can I use salted butter instead of unsalted?

Yes, you can use salted butter if that’s what you have on hand. If you do, simply reduce the added salt in the recipe to a pinch or about ¼ teaspoon. Keep in mind that salted butter varies in saltiness depending on the brand, so taste the dough if you’re unsure. The slightly salty note actually pairs wonderfully with the caramel.

Can I make the dough ahead of time?

Absolutely. You can:

Prepare the dough, shape it into caramel-filled balls, and refrigerate for up to 24 hours before baking.
If chilled, you may need to add 1–2 extra minutes of baking time.

You can also freeze the unbaked, filled dough balls for longer storage (see next question).

Can I freeze these cookies?

Yes, you can freeze them before or after baking:

Before baking:
Arrange the filled dough balls on a tray and freeze until firm. Transfer them to a freezer-safe bag or container. Bake from frozen, adding a few extra minutes to the baking time.
After baking:
Let the cookies cool completely, then place them in a freezer-safe container with parchment paper between layers. Thaw at room temperature or briefly warm in a low oven to soften the caramel again.

How should I store leftover cookies?

Store completely cooled cookies in an airtight container at room temperature for 3–4 days. If your kitchen is very warm, you can refrigerate them, but bring them back to room temperature or warm them slightly before serving to soften the caramel.

Can I reduce the sugar in this recipe?

You can reduce the sugar slightly if you prefer a less sweet cookie:

Reduce the brown sugar by 2–3 tablespoons and/or
Reduce the granulated sugar a bit.

Keep in mind that sugar affects both sweetness and texture. Lowering it too much may give you a drier or less tender cookie. You can also simply skip rolling in cinnamon sugar or use less for a more subtle sweetness on the outside.