Ingredients:
For the Cookie Dough
- 1 cup unsalted butter, softened
- 1 ¼ cups brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
For the Caramel Filling
- 1 cup caramel bits or soft caramel candies, chopped
- 2 tablespoons heavy cream or milk
Optional Topping
- Extra caramel bits
- Cinnamon sugar (2 tablespoons sugar mixed with ½ teaspoon cinnamon)
Instructions:
- Prepare the caramel
- In a small saucepan over low heat, melt the caramel bits with the cream, stirring until smooth.
- Remove from heat and allow to cool slightly. Set aside.
- Make the cookie dough
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine dry ingredients
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- Mix the dough
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
- Fill the cookies
- Scoop about 1½ tablespoons of dough and flatten slightly.
- Add 1 teaspoon of the caramel filling to the center, then top with a small piece of dough and seal the edges, forming a ball.
- Chill
- Refrigerate the filled dough balls for 30 minutes to prevent spreading.
- Bake
- Preheat the oven to 350°F (175°C).
- Place cookies on a lined baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, until the edges are set and the centers are soft.
- Cool
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage:
- Store in an airtight container at room temperature for up to 4 days.
- Cookies can be frozen for up to 2 months.
Tips:
- For extra gooey centers, slightly underbake the cookies.
- Sprinkle cinnamon sugar on top before baking for added flavor.