Ingredients

1 cup unsalted butter (softened)
2/3 cup brown sugar (firmly packed)
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
2 1/8 cups all purpose flour
1/2 teaspoon salt
1/3 cup salted caramel sauce

Directions

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Place butter, brown sugar, vanilla extract, and cinnamon into mixing bowl. Use hand mixer to beat on medium speed until mixture is pale and well-combined, 1 minute.

Add flour and salt to bowl and beat on low speed, scraping sides of bowl with rubber spatula as needed, until smooth dough forms.

Divide cookie dough into balls about 2 Tbsp. each, and arrange on baking sheets at least 1 inch apart. Transfer sheets to freezer for 10-15 minutes while oven preheats. Alternately, place the dough balls on a small baking sheet or large plate to freeze, and transfer to the baking sheets for baking.

Preheat oven to 350°F.

Transfer baking sheets to middle rack of preheated oven.

Bake cookies until puffy and golden brown at edges, 14-16 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Immediately press a 1/4-inch-deep indent into center of each cookie, using either handle of wooden spoon or thumb. Making deeper indents will help avoid creating cracks in cookies.

Allow cookies to rest and firm up on sheets for 5-10 minutes, then transfer to wire rack. Spoon about 3/4 tsp. of salted caramel sauce into indent of each cookie. Allow to cool and set completely before serving. Store leftover cookies in refrigerator.