Description
Deliciously chewy cookies with a gooey caramel center, enhanced with warm spices and a touch of espresso.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 12–14 soft caramel candies (unwrapped) or 1/2 cup caramel baking bits
- 2 tablespoons brown sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
- 1 tablespoon white sugar (for sprinkling)
- 1 pinch flaky sea salt
- 1/2 teaspoon espresso powder
- 1/4 cup finely chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and white sugar until light and fluffy, about 2–3 minutes.
- Beat in the egg and vanilla extract until smooth and creamy.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Roll dough into 1-inch balls, flatten slightly, and place a caramel candy or caramel bits in the center. Seal the dough around the caramel.
- Combine 2 tablespoons brown sugar and 1 teaspoon cinnamon in a small bowl. Roll each cookie in the mixture and place on the baking sheet.
- Sprinkle the tops with the remaining white sugar.
- Bake for 10-12 minutes or until edges are lightly golden.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Refrigerate cookie dough for up to 3 days for better flavor. You can add chocolate chips for extra sweetness.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg