Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, softened (for a rich, buttery base)
- ¾ cup packed light brown sugar (for sweetness and a deep, molasses flavor)
- ¼ cup granulated (white) sugar (for a touch of sweetness and crispness)
- 1 large egg (for binding the dough together)
- 1 teaspoon vanilla extract (for added flavor depth)
- 2 cups all-purpose flour (for the cookie dough base)
- 1 teaspoon ground cinnamon (for a warm, spiced flavor)
- ½ teaspoon baking soda (to help the cookies rise and spread)
- ¼ teaspoon salt (to balance the sweetness)
- 1 bag (about 14 oz) chewy caramel candies (for the gooey centers)
- 1/4 cup granulated sugar (for rolling the dough balls and adding a sugary crunch)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- Make the cookie dough: In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar using an electric mixer or stand mixer until the mixture is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, and mix until fully incorporated.
- Combine the dry ingredients:
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