Ingredients
1 cup unsalted butter, softened
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
1 tsp pure vanilla extract
2¼ cups all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
12–14 soft caramel candies (unwrapped) or ½ cup caramel baking bits
2 tbsp brown sugar + 1 tsp cinnamon (for coating)
1 tbsp granulated sugar (optional, for sparkle)
Optional: pinch of flaky sea salt; ¼ cup chopped toasted pecans
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.
Beat in the egg and vanilla until combined, scraping the bowl as needed.
Whisk together flour, baking soda, cinnamon, and salt in a separate bowl.
Gradually add the dry ingredients to the butter mixture and mix until a soft dough forms.
Scoop 2-tablespoon portions of dough, flatten slightly, place one unwrapped caramel in the center, and wrap dough around the caramel, sealing completely; roll into balls.
Mix coating: 2 tbsp brown sugar, 1 tbsp granulated sugar, 1 tsp cinnamon. Roll each dough ball in the mixture.
Place cookies 2 inches apart on prepared sheets and bake 10–12 minutes, until edges are golden and centers look set but still soft.
Cool on the baking sheet 5 minutes, then transfer to a wire rack. Optionally drizzle melted caramel or a cinnamon glaze once cooled slightly.
Notes
Use soft caramels or caramel baking bits — caramel sauce is too runny for this method.
If dough feels too warm, chill 20–30 minutes to prevent spreading.
For a salted caramel finish, sprinkle flaky sea salt on warm cookies.
Freeze unbaked filled dough balls and bake from frozen, adding 1–2 minutes to baking time.
For thicker cookies, chill dough before baking; for thinner cookies, bake immediately.
