In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. This step usually takes about two to three minutes and creates the base for perfectly soft cookies.

Mix in the egg, egg yolk, and vanilla extract until smooth and creamy. The extra egg yolk adds richness and helps keep the centers tender.

In another bowl, whisk together the flour, baking soda, salt, and cinnamon. Slowly add this mixture to the wet ingredients, stirring until a soft dough forms.

Use a spatula to gently fold in the caramel bits. Try to distribute them evenly so every cookie has gooey caramel pockets.

Line your baking sheet with parchment paper. Scoop tablespoon-sized portions of dough and place them about two inches apart.

Bake in a preheated oven at 350°F (175°C) for 10–12 minutes. The edges should be golden while the centers still look slightly soft.

Let the cookies cool on the baking sheet for five minutes before transferring them to a cooling rack. This allows the caramel to settle and the cookies to firm up slightly.

If you want an extra cozy touch, sprinkle a little cinnamon sugar over the warm cookies right after baking.