Directions
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Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. Line a baking sheet with parchment paper to prevent sticking; this will make your baking experience much smoother.
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Cream the Butter and Sugar: In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar using a hand mixer or stand mixer until the mixture is light and fluffy. This step is crucial for achieving that soft, tender cookie texture.
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Add the Egg and Vanilla: Beat in the large egg and the teaspoon of vanilla extract until fully combined. The vanilla adds an additional layer of flavor that pairs wonderfully with the brown sugar and cinnamon.
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Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This will help distribute the baking soda and salt evenly throughout the dough.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be cautious not to overmix; this will help maintain a tender texture in your cookies.
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Form the Cookies: Roll the dough into 1-inch balls and flatten them slightly. Place a caramel candy or a few caramel baking bits in the center of each cookie ball, then fold the dough around it. Be generous with the caramel for that tremendous burst of gooey goodness!
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Prepare the Sugar Mixture: In a small bowl, mix the 2 tablespoons of brown sugar and 1 teaspoon of cinnamon. Roll each cookie in this mixture before placing it on the baking sheet. The topping will create a beautiful, sweet crust on the cookies.
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Add Final Touches: Sprinkle the tops of the cookies with the remaining tablespoon of white sugar for an added sweetness that encourages a delightful crackle when baked.
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Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes or until the edges are lightly golden. The centers may still look a bit soft; they’ll firm up as they cool.
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Cool the Cookies: After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This cooling period is important, as it allows the inside to set while still remaining soft and chewy.
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