Description

These Salted Caramel White Chocolate Cookies combine the rich, smooth sweetness of white chocolate with the decadent flavor of salted caramel, creating a perfect blend of sweet and salty in every bite. Soft and chewy with a hint of sea salt, they make an irresistible treat for any occasion.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (straight from fridge or room temperature, do not use softened or warm butter)
¾ cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract

Dry Ingredients

3 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt

Mix-ins

10 oz. bag HERSHEY’S Kitchens Sea Salt Caramel Chips
1 cup white chocolate chips
Optional: 1 ½ cups soft caramel bits (like Kraft or Nuts.com)

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat mat and set it aside to keep your cookies from sticking and ensure even baking.
Cream Butter and Sugars: In a medium-sized mixing bowl, cream together the cold or room temperature unsalted butter with the brown sugar and granulated sugar. Once combined, add the eggs and vanilla extract and beat the mixture until it becomes light and fluffy, which helps to incorporate air for soft cookies.
Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture. Mix until just combined to avoid overworking the dough, which could make cookies tough.
Incorporate Mix-ins: Fold in the sea salt caramel chips, white chocolate chips, and if using, the soft caramel bits. Mix gently until the chips are evenly distributed through the dough. There’s no need to chill the dough unless it’s become warm during mixing.
Scoop the Dough: Using a cookie scoop (approximately ¼ cup size), drop the dough onto the prepared baking sheet. Make sure to leave at least 2 inches of space between each cookie to allow for spreading during baking.
Bake and Cool: Bake the cookies in the preheated oven for 10 to 12 minutes, or until edges are lightly golden but centers still look soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best texture, use cold or room temperature butter; avoid softened or melted butter which can alter the cookie consistency.
Don’t skip the sea salt caramel chips to keep the perfect balance of salty and sweet flavors.
Optional caramel bits add extra chewiness and caramel flavor but can be omitted if unavailable.
Do not overcrowd the baking sheet to prevent cookies from merging together.
Store cookies in an airtight container at room temperature for up to 5 days.
Freezing cookie dough balls before baking can help maintain shape and improve texture if desired.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 210
Sugar: 18g
Sodium: 150mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg

Keywords: salted caramel, white chocolate cookies, caramel chips, sea salt, dessert cookies, chewy cookies, homemade cookies