Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together the flour, baking soda, ½ teaspoon cinnamon, and salt. Set aside.

In a large mixing bowl, beat the softened butter, ¾ cup brown sugar, and ¼ cup granulated sugar together on medium speed for 3 to 4 minutes until light, pale, and fluffy.

Add the room-temperature egg and vanilla extract. Beat until fully incorporated and smooth, about 1 minute.

Gradually add the dry ingredients to the wet mixture on low speed. Mix just until the flour disappears and a soft dough forms. Chill for 20 minutes if the dough is too sticky.

Scoop portions of dough about 2 tablespoons (or 1.5 ounces) each. Roll into balls, then flatten into discs.

Place one unwrapped soft caramel candy in the center of each disc. Fold the dough around the caramel and seal completely, rolling it into a smooth ball.

In a small bowl, combine 2 tablespoons brown sugar and 1 teaspoon cinnamon. Add 1 tablespoon granulated sugar if desired.

Roll each filled dough ball in the cinnamon sugar mixture until evenly coated. Place on prepared baking sheets about 2 inches apart.

Bake for 10 to 12 minutes, until the edges are set and golden brown and the tops are slightly puffed with a few cracks.

Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

Sprinkle with flaky sea salt if desired and serve warm for a gooey caramel center or at room temperature.