Irresistible White Chocolate Caramel Cookies Recipe
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.
- 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
