Dessert

Irresistible White Chocolate Caramel Cookies Recipe

BySarah Summers January 30, 2026January 30, 2026

Introduction

These Irresistible White Chocolate Caramel Cookies combine rich, buttery dough with sweet bursts of white chocolate and gooey caramel chunks. Perfectly soft with slightly crisp edges, they’re a delightful treat for any occasion.

The image shows soft cookies stacked closely together on a white marbled surface, each cookie topped with white chocolate chunks on the edges. The cookies have a light brown color with a slightly crumbly texture. One cookie in the center is broken in half, revealing a rich, gooey caramel filling inside. Thin chocolate drizzle is spread over the cookies, adding contrast and detail. The photo is taken very close up, showing the texture of the cookie surface and the softness of the filling clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups (280g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (225g) unsalted butter, softened
3/4 cup (150g) granulated sugar
3/4 cup (150g) brown sugar
2 large eggs
2 tsp vanilla extract
1 cup (170g) white chocolate chunks
1 cup (170g) caramel chunks

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
Step 3: In a large mixing bowl, cream the softened butter with both sugars until light and fluffy.
Step 4: Add eggs one at a time, then mix in the vanilla extract until well combined.
Step 5: Gradually incorporate the dry ingredients into the wet mixture until just combined—avoid overmixing for tender cookies.
Step 6: Gently fold in the white chocolate and caramel chunks evenly through the dough.
Step 7: Use a cookie scoop to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10–12 minutes, until the edges are golden but the centers still look slightly underdone.
Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra chewiness, refrigerate the dough for at least 30 minutes before baking.
Swap caramel chunks for soft caramel bits or drizzle melted caramel over cooled cookies for added indulgence.
White chocolate chips can be substituted if chunks aren’t available, though chunks add a nicer texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the baked cookies in a sealed bag or container for up to 3 months. Reheat briefly in a microwave or oven to enjoy warm, gooey treats.

How to Serve

The image shows several round cookies with a golden-brown color and a soft texture. Each cookie has a gooey caramel center that is slightly oozing out, surrounded by a chewy dough layer. On top, there are small white square chunks and light brown nut pieces scattered. A thin drizzle of milk chocolate is spread across the cookies in a zigzag pattern. The cookies rest on a white marbled surface, with one cookie slightly broken to reveal the caramel inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt to avoid making the cookies too salty.

What if I don’t have white chocolate or caramel chunks?

You can substitute with white chocolate chips and soft caramel candies cut into small pieces. Alternatively, mix in other types of chocolate or nuts for different flavors.