Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter, light brown sugar, and white sugar using an electric mixer until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, ground cinnamon, and salt. Gradually add to the wet mixture, mixing until just combined.
- Roll the dough into 1-inch balls, flatten them, place a caramel candy in the center, and seal it with the dough.
- Roll each dough ball in the brown sugar and cinnamon mixture before placing on the baking sheet.
- Bake for 10-12 minutes until the edges are golden brown and centers are slightly underbaked.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze for up to 3 months.