Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers

How to make Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2: In a large bowl, cream together the butter, brown sugar, and white sugar until light and fluffy. Add in the egg and vanilla extract and mix until well combined.

Step 3: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Step 4: Scoop about 1.5 tablespoons of dough and flatten slightly. Place one caramel candy in the center, then wrap the dough around it to seal completely. Roll into a smooth ball.

Step 5: In a small bowl, combine the cinnamon and sugar for the coating. Roll each dough ball in the cinnamon sugar mixture until fully coated.

Step 6: Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are lightly golden and centers are soft.

Step 7: Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Enjoy warm for the ultimate gooey caramel experience!

Recipe Variations and Possible Substitutions

• No caramel candies? Use a spoonful of dulce de leche or a soft caramel sauce chilled into dollops.
• Spice it up: Add a pinch of nutmeg or cardamom to the dough for extra warmth.
• Gluten-free: Use a 1:1 gluten-free flour blend for a GF version.
• Caramel drizzle: Skip the filling and drizzle caramel sauce on top instead.

Storage and Reheating Tips

• Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
• Reheating: Microwave each cookie for 8-10 seconds to re-soften the caramel center.
• Freezing: Freeze unbaked dough balls (without caramel) for up to 2 months. Add caramel just before baking.