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

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 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