Now, use your thumb or the back of a spoon to create an indentation in the center of each cookie dough ball. This will create space for the gooey caramel filling once baked. Be sure to make a deep enough indentation to hold the caramel but not so deep that it goes all the way through.
Fill each indentation with about 1 teaspoon of caramel sauce. You can use store-bought caramel sauce or make your own by melting down caramel candies or using a homemade caramel recipe. If using store-bought caramel sauce, be sure to use a thicker variety to prevent the caramel from spilling out during baking.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the cookies have set. The caramel center should remain gooey, while the cookies around it will be soft and slightly crisp on the edges. Be careful not to overbake, as the caramel filling will firm up if baked for too long.
Serving Suggestions
Once the cookies are done, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The caramel center will firm up slightly as it cools, but it should remain soft and gooey. Serve these cookies with a cup of coffee, milk, or hot chocolate for the perfect pairing!
Make-Ahead & Storage
These Brown Sugar Cinnamon Butter Cookies with Gooey Caramel Centers can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. To keep the caramel filling soft, store the cookies with a piece of wax paper or parchment paper between layers to avoid them sticking together. You can also freeze the baked cookies for up to 2 months. To freeze, place the cookies on a baking sheet and freeze them until solid, then transfer them to a freezer-safe container or bag. To reheat, simply microwave for 10-15 seconds until warm.
Tips
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