Why Make This Recipe
Brown Sugar Cinnamon Caramel Cookies are a delightful treat that combines the comforting flavors of brown sugar, cinnamon, and rich caramel. These cookies are soft, chewy, and filled with gooey caramel bits, making them perfect for any occasion. Whether you’re having a cozy night in or looking for a sweet treat to share with friends, these cookies are sure to impress. Easy to make and hard to resist, this recipe is a must-try for cookie lovers.
How to Make Brown Sugar Cinnamon Caramel Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup caramel bits or chunks
- 1/2 cup chocolate chips (optional)
Directions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the vanilla extract.
- In another bowl, mix together the flour, baking soda, salt, and ground cinnamon. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the caramel bits and chocolate chips if using.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
How to Serve Brown Sugar Cinnamon Caramel Cookies
These cookies are best served warm, straight from the oven. The caramel will still be gooey, making each bite a delicious experience. You can also enjoy them with a glass of milk or a cup of coffee. For a special touch, consider sprinkling a little sea salt on top of the warm cookies before serving.
How to Store Brown Sugar Cinnamon Caramel Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them for longer, you can freeze the cookies. Place them in a freezer-safe container or zip-top bag, and they will last for up to three months.
Tips to Make Brown Sugar Cinnamon Caramel Cookies
- Make sure your butter is at room temperature for better mixing.
- Do not overmix the dough once you add the dry ingredients; mix until just combined to keep the cookies soft.
- For extra flavor, you can add a pinch of nutmeg to the dry ingredients.
- If you like a stronger cinnamon taste, feel free to add more ground cinnamon.
Variation
You can customize these cookies by adding nuts or using different types of chips, like white chocolate or peanut butter chips. For a festive twist, consider adding pumpkin spice during the fall season.
FAQs
Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may be slightly different.
Can I use homemade caramel instead of caramel bits?
Absolutely! Homemade caramel can add a lovely flavor, just be sure to cut it into small pieces.
What if I don’t have ground cinnamon?
If you don’t have ground cinnamon, you can substitute it with pumpkin pie spice or simply omit it for classic caramel cookies.
Brown Sugar Cinnamon Caramel Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 1 1/4 cups brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon Add more for a stronger cinnamon taste.
Mix-Ins
- 1 cup caramel bits or chunks
- 1/2 cup chocolate chips (optional) Can substitute or omit.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the vanilla extract.
- In another bowl, mix together the flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the caramel bits and chocolate chips if using.
Baking
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.
