Description
These Irresistible White Chocolate Caramel Cookies are a perfect blend of rich white chocolate and gooey caramel chunks baked into a soft and chewy cookie. With a golden edge and a slightly underdone center, these cookies offer a delightful texture and a sweet, buttery flavor that is hard to resist.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 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
Add-ins
- 1 cup (170g) white chocolate chunks
- 1 cup (170g) caramel chunks
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the rising agent and salt throughout the flour mixture.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture becomes light, fluffy, and well combined, which helps to incorporate air for a tender cookie.
- Add Eggs and Vanilla: Add the eggs to the butter mixture one at a time, beating well after each addition, then mix in the vanilla extract for flavor enhancement.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate and Caramel: Gently fold in the white chocolate chunks and caramel chunks evenly into the cookie dough to distribute these flavorful bites throughout the cookies.
- Form Cookies: Using a cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown but the centers still appear slightly underdone for a chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake and allow residual heat to finish cooking.
- Use parchment paper or silicone mats to prevent sticking and ease clean-up.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- You can substitute caramel chunks with caramel bits or soft caramel candies chopped into pieces.
- Ensure the butter is softened, not melted, for the best creaming results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white chocolate cookies, caramel cookies, chewy cookies, dessert cookies, homemade cookies
