Introduction

These Irresistible White Chocolate Caramel Cookies combine rich white chocolate with gooey caramel chunks for a sweet treat that’s soft on the inside and lightly crisp on the edges. Perfect for satisfying your cookie cravings with a delightful twist.

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 the eggs one at a time, followed by the vanilla extract; mix well.
Step 5: Gradually incorporate the dry ingredients into the wet mixture 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 underdone.
Step 9: Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra gooey centers, slightly underbake the cookies and keep an eye during the last few minutes of baking.
Substitute caramel chunks with soft toffee bits for a different caramel flavor and texture.
Use white chocolate chips instead of chunks for a sweeter, more uniform chocolate flavor.
Chill the dough for 30 minutes before baking to help the cookies keep their shape better.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. Reheat gently in a microwave for 10-15 seconds to enjoy warm, melty caramel and chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to 1/4 teaspoon or omit it entirely to avoid making the cookies too salty.

What if I don’t have caramel chunks?

You can chop soft caramel candies into small pieces or substitute with caramel sauce drizzled over the baked cookies for a similar sweet, chewy taste.

Irresistible White Chocolate Caramel Cookies Recipe

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★★★★★

4.9 from 62 reviews

These Irresistible White Chocolate Caramel Cookies combine a buttery, soft cookie base with gooey caramel and sweet white chocolate chunks, creating the perfect balance of rich flavors and chewy textures. Easy to bake and perfect for dessert or a sweet snack, these cookies are sure to please any cookie lover.

Author: Marco
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 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 leavening agent and salt.
Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which will help create a tender texture.
Add Eggs and Vanilla: Add eggs one at a time to the creamed mixture, mixing well after each addition, then add the vanilla extract and blend thoroughly to combine.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
Fold in Chunks: Gently fold in the white chocolate and caramel chunks evenly throughout the dough to ensure each cookie has bursts of sweetness and gooey caramel.
Scoop Dough: Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on the prepared baking sheets to allow them to spread without sticking together.
Bake: Bake in the preheated oven for 10–12 minutes until the edges turn golden while the centers remain slightly underdone for a chewy texture.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, helping them set perfectly.

Notes

To prevent spreading, make sure your butter is just softened, not melted.
You can substitute caramel chunks with caramel bits or chopped soft caramels for easier incorporation.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
For extra flavor, sprinkle a pinch of sea salt on the cookies before baking.

Keywords: white chocolate caramel cookies, caramel cookies, white chocolate cookies, soft cookies, easy cookie recipe, dessert cookies