Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
Step 2: In a large bowl, cream together the softened unsalted butter, light brown sugar, and white sugar with an electric mixer until light and fluffy (about 2-3 minutes).
Step 3: Beat in the large egg and pure vanilla extract until just combined, scraping down the sides of the bowl as needed.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 6: In a small shallow bowl, combine the 2 tablespoons of brown sugar and 1 teaspoon of ground cinnamon for the topping. Set aside.
Step 7: Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place one unwrapped soft caramel candy or a few caramel baking bits in the center. Carefully wrap the dough around the caramel, sealing it completely to form a ball. Ensure no caramel is exposed.
Step 8: Roll each stuffed cookie dough ball in the cinnamon-sugar topping mixture to lightly coat.
Step 9: Place the coated cookie dough balls about 2 inches apart on the prepared baking sheets.
Step 10: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. Do not overbake to keep the caramel gooey.
Step 11: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The caramel will be very hot, so allow them to cool slightly before enjoying.