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Prep time: 20 minutes
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Chill time: 30 minutes
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Bake time: 10–12 minutes
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Total time: Approximately 1 hour
Step-by-Step Instructions
Step 1: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light, fluffy, and creamy. This step is crucial for achieving a soft, chewy texture. Proper creaming incorporates air into the dough, helping the cookies rise slightly while staying tender.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. The mixture should be smooth, glossy, and cohesive.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and cornstarch. Cornstarch is key to creating soft, thick cookies that don’t spread excessively.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing, as this can make the cookies dense.
Step 3: Chill the Dough
Cover the dough and refrigerate for at least 30 minutes. Chilling firms the butter and prevents the cookies from spreading too quickly in the oven. This step also helps the cinnamon flavor deepen.
Step 4: Prepare the Caramel
If using caramel candies, chop them into small pieces. If the caramel is very firm, you can soften it slightly with a tablespoon of heavy cream. For caramel sauce, spoon small portions onto a lined plate and chill until firm enough to handle.
Cold caramel is essential to prevent excessive leaking during baking.
Step 5: Shape the Cookies
Scoop about 2 tablespoons of dough and flatten it into a disk. Place a small piece of caramel in the center. Fold the dough around the caramel, sealing it completely so no caramel is exposed.
Roll gently between your palms to form a smooth ball. Repeat with remaining dough and place on a parchment-lined baking sheet, spacing them apart.
Step 6: Bake
Preheat the oven to 350°F (175°C). Bake the cookies for 10–12 minutes, until the edges are lightly golden and the centers appear soft.
Do not overbake. The cookies will continue to set as they cool, and underbaking slightly ensures a gooey caramel center.
Step 7: Cool and Finish
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. If desired, sprinkle lightly with sea salt while still warm to enhance the caramel flavor.
Texture and Flavor Breakdown
These cookies offer a multi-layered experience:
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Crisp, lightly caramelized edges
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Soft, chewy centers
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Warm cinnamon undertones
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Deep molasses flavor from brown sugar
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Sticky, molten caramel pockets
The flavor profile is warm, buttery, and comforting, with cinnamon providing gentle spice rather than heat. The caramel adds sweetness and richness that lingers long after the last bite.
