Next, I gently sift together the flour, baking soda, ground cinnamon, and salt in a separate bowl. Once that’s done, I slowly add the dry ingredients into the wet mixture, mixing it just until combined. Be careful not to overmix! The dough should be slightly thick and sticky — and believe me, it’s going to be worth it when you get to the caramel centers! Now, I chill the dough in the fridge for about 30 minutes to let the flavors meld and to firm it up a bit.
After chilling, I line my baking sheets with parchment paper and start scooping tablespoon-sized portions of the dough. In my hands, I make a little well in the center of each dough ball and plop in a caramel piece. Then, I pinch the dough around it to fully encase the caramel, rolling it into a smooth ball again. Once they’re all ready, I place them on the baking sheets, spaced about two inches apart, and pop them in the oven for 10-12 minutes.
As they bake, my kitchen fills with the warm aroma of cinnamon and brown sugar; it’s pure bliss! When the edges start to turn a light golden brown, I know they are ready to come out. Let them cool on the baking sheets for a couple of minutes before transferring them to a wire rack — this is the hardest part, waiting for them to cool down so I can have a taste!
Pro Tips for Best Results
One important tip I learned while experimenting with this recipe is to ensure your butter is perfectly softened but not melted. I’ve tested this three ways — melting the butter, softening it too warm, and getting it to just the right room temperature. Trust me when I say room temperature butter works best for these cookies.
I also recommend letting your dough chill for the full 30 minutes in the fridge. This helps not only in developing flavors but also in making the dough less sticky and much easier to handle. I once skipped this step and regretted it as I struggled to shape my cookies!
Finally, make sure to watch the cookies carefully towards the end of the baking time. Oven temperatures can fluctuate, and no one wants burnt edges on these beauties. They should look slightly underbaked when you take them out — they’ll continue to cook on the baking sheet from the residual heat.
Common Mistakes to Avoid
One common mistake I’ve seen is not measuring your flour correctly. It’s easy to scoop directly from the bag, but this can lead to rocky dough that doesn’t behave well. I recommend using the spoon-and-level method: spoon the flour into your measuring cup and then level it off with a knife. It makes a world of difference! (See the next page below to continue…)