Irresistible White Chocolate Caramel Cookies Recipe
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.
- 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
