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