Molten Caramel Cinnamon Cookies

Soft, buttery cookies with a hidden caramel center and a warm coating of brown sugar and cinnamon. One bite delivers smooth sweetness, gentle spice, and a slightly crisp outer shell. Perfect next to coffee, tea, or stacked on a holiday dessert tray.

Why This Recipe Is a Keeper

Made with basic kitchen staples
Protein-rich cottage cheese and eggs help keep them more satisfying
The caramel middle stays soft and melty when baked
The cinnamon coating boosts aroma without overpowering the dough
Great for sharing, gifting, or prepping ahead

Ingredients

Cookie Dough
225 g room-temperature unsalted butter, soft and smooth
160 g packed light brown sugar
50 g white granulated sugar
1 large fresh egg, at room temperature
1 tsp pure vanilla extract
280 g all-purpose flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt

Filling & Topping
12–14 soft caramel candies, unwrapped (or 70 g caramel baking bits)
2 tbsp brown sugar
1 tsp cinnamon
1 tbsp white sugar for sprinkling

Optional Boosters
A pinch of Flaky Sea Salt
½ tsp Espresso Powder
25 g chopped Pecans or walnuts

Steps

1. Heat the Oven
   Set the oven to 175°C. Prepare two trays with parchment paper so the bottoms bake evenly and release cleanly.

2. Blend Butter & Sugars
   Beat the softened butter, brown sugar, and white sugar for 2–3 minutes until the mixture looks light and airy.

3. Add Egg & Vanilla
   Mix in the egg and vanilla, scraping the bowl so everything blends together smoothly.

4. Mix the Dry Ingredients
   In a second bowl, stir flour, baking soda, cinnamon, and salt so the batter seasons evenly.

5. Form the Dough
   Slowly add the dry mix into the butter blend, stirring until a soft dough forms. Fold in nuts or espresso powder now if desired.

6. Seal the Caramel Inside
   Portion dough into 2-tbsp balls. Press slightly flat, place one piece of caramel in the center, fold dough over it, and roll until sealed.

7. Coat with Cinnamon Sugar
   Mix brown sugar, white sugar, and cinnamon in a small dish. Roll each dough ball in it to form a light crust.

8. Bake
   Place cookies 5 cm apart and bake 10–12 minutes until edges turn lightly golden and centers look soft-set.

9. Rest & Cool
   Let cookies sit on the tray for 5 minutes so the caramel settles inside. Move to a cooling rack before serving.

Storage & Prep-Ahead

Chill the assembled dough balls overnight if baking next day.
Freeze dough or baked cookies for up to 3 months, layered with parchment between each for clean release.
Reheat briefly in a warm oven or toaster oven if needed—avoid microwaving alone, as it may soften the texture too much.

Flavor Background

Cookies built with Brown Sugar & Cinnamon are long-loved across North America homes. This recipe keeps that familiar style while adding a molten caramel core for a more playful, bakery-style texture and modern snack appeal.

Helpful Kitchen Tips

Soft room-temperature butter blends better than cold butter
Seal caramel fully to avoid leaks in the pan
Keep heat even so the cookies bake through without drying

Common Questions

How do I keep the center gooey?
Seal the caramel fully inside before baking—this lets it melt internally.

Can I use caramel baking bits instead?
Yes, use about half a tablespoon per cookie.

Does cinnamon overpower the cookie?
No, it brings warmth, not dominance.

Which nuts work best?
Pecans, walnuts, or almonds add a light, toasted crunch.

How long do cookies stay soft?
Keep them airtight and they stay tender for days.