Irresistible White Chocolate Caramel Cookies Recipe
Introduction
These Irresistible White Chocolate Caramel Cookies combine the sweet creaminess of white chocolate with rich, gooey caramel chunks for a truly decadent treat. Perfectly soft with a golden edge, they’re sure to satisfy any cookie craving.
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, then mix in the vanilla extract until well combined.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing just until combined to 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, spacing them about 2 inches apart.
- Step 8: Bake for 10–12 minutes until the edges turn golden but the centers remain slightly soft.
- Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra gooey cookies, slightly underbake by removing them at around 10 minutes.
- Substitute caramel chunks with chopped soft toffee for a different texture.
- Chill the dough for 30 minutes before baking to prevent spreading and enhance flavor.
- Add a pinch of sea salt on top of each cookie before baking for a sweet-salty contrast.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months—just thaw at room temperature before enjoying. To refresh slightly hardened cookies, warm them in the microwave for 10-15 seconds.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white chocolate chips instead of chunks?
Yes, white chocolate chips work well and will give a similar sweet flavor, though chunks create more melty pockets in the cookie.
What if I don’t have caramel chunks?
You can substitute with caramel bits, soft toffee pieces, or even chopped caramel candies for a similar effect.
Print
Irresistible White Chocolate Caramel Cookies Recipe
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
Description
These irresistible White Chocolate Caramel Cookies combine the sweet creaminess of white chocolate chunks with the rich, buttery caramel pieces baked into a soft and chewy cookie. Perfectly golden edges and slightly underdone centers give these cookies a delightful texture that will satisfy any sweet tooth craving. Ideal for bake sales, cozy tea times, or simply indulging at home.
Ingredients
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 and Prepare Baking Sheets: 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; set this dry mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with both granulated sugar and brown sugar until the mixture is light, fluffy, and well combined, which usually takes a few minutes using a mixer.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed mixture, beating well after each addition to ensure proper incorporation. Then mix in the vanilla extract thoroughly.
- Combine Dry and Wet Ingredients: Gradually incorporate the dry flour mixture into the wet ingredients, mixing just until combined to avoid overworking the dough which can lead to tough cookies.
- Fold in Chocolate and Caramel Chunks: Gently fold in the white chocolate and caramel chunks with a spatula, distributing them evenly throughout the cookie dough.
- Portion the Dough: Use a cookie scoop to drop dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow room for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 10–12 minutes, or until the edges are golden brown but the centers still appear slightly underdone, which gives a chewy texture.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, helping them set and preventing breakage.
Notes
- Make sure butter is softened but not melted to achieve the right dough consistency.
- Do not overmix the dough after adding the flour to keep cookies tender.
- Spacing cookies about 2 inches apart allows them to spread evenly without touching.
- The slightly underbaked centers will firm up as cookies cool, creating a soft chewy texture.
- For added flavor, sprinkle a pinch of sea salt on top before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Caramel chunks can be substituted with toffee bits if preferred.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white chocolate cookies, caramel cookies, dessert recipe, chewy cookies, homemade cookies, baking cookies
