1. Preheat the oven to 350°F and line baking sheets with parchment paper.

2. In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.

3. Beat in the egg and vanilla extract until fully combined.

4. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.

5. Add the dry ingredients to the wet ingredients and mix just until a soft dough forms.

6. In a small bowl, stir together the coating sugar and coating cinnamon.

7. Scoop portions of dough and flatten each one slightly in your hand.

8. Place one caramel in the center of each dough portion, then wrap the dough around it and seal the edges completely.

9. Roll each stuffed dough ball in the cinnamon sugar coating.

10. Arrange the cookies on the prepared baking sheets, leaving space between them.

11. Bake until the edges are set and the tops are lightly crackled, about 10 to 12 minutes.

12. Let the cookies cool on the pan for a few minutes before transferring to a wire rack.

13. Serve warm for the best gooey caramel center.