Brown Sugar Cinnamon Caramel Cookies: Soft, Chewy & Warmly Spiced Perfection

Nothing captures the cozy essence of the holiday season quite like these brown sugar cinnamon caramel cookies. Imagine biting into a soft, chewy cookie bursting with rich brown sugar flavor, warm cinnamon spice, and a surprise pocket of gooey melted caramel in every bite. These cinnamon caramel cookies are the ultimate comfort treat—perfectly balanced between sweetly spiced and indulgent, with crisp edges giving way to an irresistibly tender center.

These soft chewy caramel cookies come together easily with everyday pantry ingredients plus soft caramel candies (like Werther’s or Kraft caramels) for that irresistible oozy filling. The dough is infused with brown sugar for deep molasses notes and plenty of cinnamon for that signature warm spice. A quick roll in cinnamon sugar before baking creates a sparkly, crackled exterior that makes them as beautiful as they are delicious.

Whether you’re baking for Christmas cookie exchanges, cozy winter nights by the fire, or just because you crave something warmly spiced, these brown sugar cookies deliver every time. They’re sturdy enough to ship in care packages yet soft enough to melt in your mouth. Kids love the hidden caramel surprise, while adults appreciate the sophisticated flavor profile reminiscent of snickerdoodles meets salted caramel.

Best of all? This recipe is straightforward—no chilling required if you’re in a hurry, though a short chill helps with handling the caramel stuffing. Ready in under an hour, these stuffed caramel cookies have quickly become a family favorite in my kitchen.

Why You’ll Fall in Love with These Brown Sugar Cinnamon Caramel Cookies

Here’s why these holiday caramel cookies stand out:

• Incredible Texture: Crisp cinnamon-sugar edges with ultra-soft, chewy centers and molten caramel pockets.
• Warm, Cozy Flavor: Brown sugar and cinnamon create that classic comforting taste, elevated by buttery caramel.
• Easy to Make: Simple drop-cookie method with a fun stuffing step that’s easier than it looks.
• Crowd-Pleaser: Perfect for holiday platters, gift tins, or everyday treats.
• Customizable: Add a pinch of sea salt for salted caramel vibes or nuts for crunch.

These cozy spiced cookies evoke memories of childhood snickerdoodles but with a luxurious caramel upgrade that makes them feel extra special.

Ingredients

This recipe makes about 24 large easy caramel stuffed cookies. Here’s everything you’ll need:

• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 tablespoon ground cinnamon
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups packed light brown sugar
• 1 large egg + 1 egg yolk
• 2 teaspoons pure vanilla extract
• 24 soft caramel candies (like Werther’s Original or Kraft caramels), unwrapped
• ¼ cup granulated sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Instructions

Follow these simple steps for perfect cinnamon sugar cookies with caramel centers:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, 1 tablespoon cinnamon, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy, about 2-3 minutes. Add the egg, egg yolk, and vanilla extract, beating until fully combined.
4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix—the dough should be soft and slightly sticky.
5. In a small bowl, mix the granulated sugar and 1 teaspoon cinnamon for the rolling coating.
6. Scoop about 2 tablespoons of dough and flatten it slightly in your palm. Place one unwrapped caramel in the center, then wrap the dough around it, rolling into a smooth ball. Ensure the caramel is completely sealed inside. Roll the ball in the cinnamon-sugar mixture to coat generously.
7. Place dough balls on prepared baking sheets, spacing them 3 inches apart (they spread!). For thicker cookies, chill the stuffed dough balls for 15-20 minutes.
8. Bake for 11-13 minutes, until edges are set and lightly golden but centers still look slightly underdone. The cookies will continue cooking on the hot sheet. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. Enjoy warm for maximum gooey caramel flow, or let cool completely. Store in an airtight container for up to 5 days.

Tips for Perfect Caramel-Stuffed Cookies

Get bakery-worthy results every time with these pro tips:

• Caramel Choice: Use soft, chewy caramels (not hard or caramel bits) for the best melt. Werther’s soft caramels work beautifully.
• Sealing the Dough: Make sure no caramel peeks out, or it may leak during baking. A little leakage is okay—it creates pretty caramel pools!
• Chill for Control: If the dough feels too soft to handle, chill for 20-30 minutes before stuffing.
• Don’t Overbake: Pull them out when centers look slightly puffy and underdone—they’ll firm up as they cool, staying soft and chewy.
• Double Stuff: For extra indulgence, use two caramels per cookie (increase dough to 3 tablespoons).
• Sea Salt Upgrade: Sprinkle flaky sea salt on top right after baking for salted caramel vibes.

Variations on Brown Sugar Cinnamon Caramel Cookies

Keep things exciting with these twists:

• Apple Cider Caramel: Add ½ teaspoon apple pie spice to the dough for fall flavors.
• Chocolate Drizzle: Drizzle cooled cookies with melted dark chocolate.
• Nutty Crunch: Mix chopped pecans or walnuts into the dough.
• Pumpkin Spice Version: Swap cinnamon for pumpkin pie spice and add a touch of molasses.
• Thumbprint Style: Skip stuffing and press a caramel into the center of each cookie before baking.

These warm spiced cookies are endlessly adaptable to your mood or season.

Serving Suggestions

These holiday caramel cookies shine in many settings:

• Stack them high on holiday dessert platters alongside gingerbread and sugar cookies.
• Package in clear tins or bags tied with ribbon for thoughtful edible gifts.
• Serve warm with vanilla ice cream for an à la mode treat.
• Pair with hot cocoa, spiced chai, or coffee for the ultimate cozy combo.
• Crumble over yogurt or oatmeal for a decadent breakfast twist.

They’re perfect for cookie swaps, winter potlucks, or just keeping the cookie jar full during chilly months.

Fun Facts and Cultural Context

Brown sugar cinnamon caramel cookies blend several beloved American baking traditions. Snickerdoodles—tender cinnamon-sugar cookies—date back to the 1800s with German and Dutch roots. The addition of stuffed caramel is a modern twist, inspired by the caramel-filled chocolates popular in holiday candy boxes.

Brown sugar became widely available in the U.S. in the early 20th century, quickly becoming a favorite for its rich flavor in cookies. The combination of brown sugar and cinnamon evokes classic comfort desserts like cinnamon rolls and apple pie.

Today, stuffed cookies have exploded in popularity thanks to social media and gourmet cookie shops. These homemade versions deliver that bakery experience at a fraction of the cost.

Storage and Make-Ahead Tips

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze stuffed dough balls (uncoated) for up to 3 months. Roll in cinnamon sugar just before baking from frozen—add 1-2 minutes to bake time.
• Reheating: Warm in microwave for 10-15 seconds for gooey caramel revival.

With their warm spices and molten centers, these soft chewy caramel cookies are pure winter magic in every bite. Bake a batch today—you won’t regret it!