Introduction

These irresistible white chocolate caramel cookies are soft, chewy, and packed with sweet chunks of white chocolate and gooey caramel. Perfect for satisfying any sweet tooth, they’re a delightful homemade treat that’s easy to whip up and hard to resist.

Irresistible White Chocolate Caramel Cookies Recipe - Recipe Image

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, mixing well after each addition, then stir in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined—avoid overmixing.
Step 6: Gently fold in the white chocolate and caramel chunks.
Step 7: Use a cookie scoop to drop dough onto the prepared baking sheets about 2 inches apart.
Step 8: Bake for 10–12 minutes, until edges are golden but centers remain slightly soft.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For an extra gooey texture, use soft caramel pieces or add a sprinkle of sea salt on top before baking.
Try mixing in chopped nuts like pecans or macadamias for added crunch.
If you prefer, swap white chocolate chunks for milk or dark chocolate to change the flavor profile.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 2 months; thaw at room temperature before serving. To reheat, warm cookies in the oven at 300°F (150°C) for a few minutes to refresh their softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use caramel sauce instead of caramel chunks?

Using caramel sauce can make the dough too wet and may cause spreading issues. It’s best to use caramel chunks or bits to maintain the cookie texture.

How do I prevent the cookies from spreading too much?

Make sure your butter is softened but not melted, and avoid overmixing the dough. Chilling the dough for 30 minutes before baking can also help control spreading.

Irresistible White Chocolate Caramel Cookies Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

These Irresistible White Chocolate Caramel Cookies combine the rich creaminess of white chocolate chunks with the gooey sweetness of caramel pieces, baked into perfectly soft and chewy treats. With a golden edge and a slightly underdone center, these cookies deliver the ultimate cookie experience that’s perfect for any occasion.

Author: Maya
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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 line two baking sheets with parchment paper to prevent the cookies from sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set this mixture aside for later use.
Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Eggs and Vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, ensuring each is fully mixed in before adding the next. Then add the vanilla extract and blend thoroughly.
Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which could make the cookies tough.
Fold in Chocolate and Caramel: Gently fold in the white chocolate chunks and caramel chunks, distributing them evenly throughout the dough without breaking them up.
Shape Cookies: Using a cookie scoop, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
Bake: Bake the cookies for 10–12 minutes until the edges are golden brown but the centers still look slightly underdone, which ensures a chewy texture.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which prevents them from breaking.

Notes

For softer cookies, do not overbake; the centers should still be slightly underdone when removed from the oven.
Using parchment paper makes cleanup easier and helps prevent sticking.
Make sure the butter is softened but not melted for the best creaming effect.
Store cookies in an airtight container at room temperature for up to 5 days.
Caramel chunks can be substituted with caramel bits or chopped soft caramel candies for a similar effect.

Keywords: white chocolate cookies, caramel cookies, chewy cookies, dessert recipe, baking cookies