Ingredients
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 2/3 cup (135g) packed light brown sugar
- 2 large eggs, at room temperature
- 1 and 1/2 teaspoons vanilla bean paste
Caramel Filling and Topping
- 12 soft caramels, cut in half
- 1/4 cup (50g) granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
Instructions
- Mix Dry Ingredients: Whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, and salt in a bowl until well combined. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter on high speed for about 2 minutes until smooth and creamy. Add both granulated sugar and packed light brown sugar, then beat on medium-high speed until the mixture becomes fluffy and light in color.
- Add Eggs and Vanilla: Beat in the two room temperature eggs and the vanilla bean paste on high speed until fully incorporated. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
- Combine Wet and Dry Mixtures: On low speed, gradually mix the dry flour mixture into the wet ingredients until just combined to form a thick cookie dough. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour, and up to 3 days.
- Ready the Dough: Remove the chilled dough from the refrigerator. If chilled for longer than 3-4 hours, allow it to sit at room temperature for about 20 minutes to soften slightly for easier scooping and rolling.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking. Set aside.
- Prepare Cinnamon-Sugar Topping: In a small bowl, mix together 1/4 cup granulated sugar with 1 and 1/2 teaspoons ground cinnamon. Set aside this topping mixture.
- Form Cookies with Caramel Center: Scoop a scant 2 tablespoons of cookie dough and break it in half. Make a thumbprint in the bottom half and press one half of a soft caramel piece inside. Place the other half of the dough on top and roll gently between your hands to form a smooth ball, fully enclosing the caramel. Roll the cookie dough ball in the cinnamon-sugar topping to coat, then place it on the prepared baking sheet. Repeat this process with the remaining dough and caramels.
- Bake Cookies: Bake in batches for 11-13 minutes, or until the edges are very lightly browned and crisp-looking. Ovens vary, so rotate the pan once during baking for even heat distribution. The cookie centers will appear soft when removed from the oven.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This resting time helps the cookies set without losing their soft, chewy texture.
Notes
- Chilling the dough for at least 1 hour is essential to prevent spreading and to develop the flavors.
- If chilled beyond 3 days, the dough may lose texture; use within that timeframe for best results.
- Bringing the dough to room temperature slightly after chilling makes rolling easier and prevents cracks.
- Use soft caramels for the best gooey center — avoid hard candies or caramel chips that may not melt properly.
- Rotate baking sheets halfway through baking to avoid uneven cooking due to oven hot spots.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 13 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
