# Ingredients:
→ Dough
01 - 1 cup unsalted butter, softened
02 - ¾ cup packed light brown sugar
03 - ¼ cup granulated sugar
04 - 1 large egg
05 - 1 tsp pure vanilla extract
06 - 2¼ cups all-purpose flour
07 - ½ tsp baking soda
08 - ½ tsp ground cinnamon
09 - ¼ tsp salt
→ Filling and Coating
10 - 12 to 14 soft caramel candies, unwrapped, or ½ cup caramel baking bits
11 - 2 tbsp brown sugar
12 - 1 tsp ground cinnamon
13 - 1 tbsp granulated sugar (optional)
14 - Pinch of flaky sea salt (optional)
15 - ¼ cup chopped toasted pecans (optional)
# Instructions:
01 - Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
02 - Beat the softened butter with light brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes.
03 - Add the egg and vanilla extract to the butter mixture and beat until fully combined, scraping down the bowl as needed.
04 - Whisk together the all-purpose flour, baking soda, ground cinnamon, and salt in a separate bowl.
05 - Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
06 - Scoop 2-tablespoon portions of dough, flatten slightly, place one unwrapped caramel candy in the center, and wrap dough completely around it, sealing well; then roll into balls.
07 - Combine 2 tablespoons brown sugar, 1 tablespoon granulated sugar, and 1 teaspoon cinnamon. Roll each dough ball in this mixture evenly.
08 - Place cookies about 2 inches apart on prepared baking sheets. Bake for 10 to 12 minutes until edges are golden and centers appear set but remain soft.
09 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Optionally drizzle melted caramel or cinnamon glaze once slightly cooled.
# Notes:
01 - For richer flavor, substitute light brown sugar with dark brown sugar. Use softened butter rather than melted for optimal texture. If using caramel baking bits, ensure even distribution within the dough.
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