Introduction

These Irresistible White Chocolate Caramel Cookies combine rich, buttery dough with sweet pockets of white chocolate and gooey caramel. They’re perfect for satisfying any sweet tooth and make a delightful treat for gatherings or cozy afternoons at home.

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 the mixture is light and fluffy.
Step 4: Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
Step 6: Gently fold in the white chocolate and caramel chunks until evenly distributed.
Step 7: Use a cookie scoop to drop dough onto the prepared baking sheets, spacing each about 2 inches apart.
Step 8: Bake for 10–12 minutes, or until the edges are golden but the centers still look slightly underdone.
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, gently press a few extra caramel chunks onto the top of each dough ball before baking.
Swap caramel chunks for toffee bits if you prefer a crunchier texture.
Use room temperature ingredients to ensure batter mixes evenly and cookies bake uniformly.
If you like, add a pinch of cinnamon for a subtle warm spice that pairs well with caramel and white chocolate.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container which helps retain moisture. Reheat gently in a microwave for 10–15 seconds if you prefer them warm; avoid overheating to prevent melting the chunks too much.

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 fine and will distribute evenly throughout the cookies. Chunks provide larger pockets of melted chocolate for a different texture, but either option tastes delicious.

What type of caramel chunks should I use?

Use soft caramel chunks or chopped caramel candies. Avoid hard caramel pieces as they don’t melt well in the oven and may create a crunchy texture instead of a gooey one.

Irresistible White Chocolate Caramel Cookies Recipe

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★★★★★

4.5 from 150 reviews

These Irresistible White Chocolate Caramel Cookies are a perfect blend of sweet, gooey caramel and creamy white chocolate chunks nestled in a soft, chewy cookie. With a golden-baked exterior and slightly underdone centers, these cookies offer the perfect balance of texture and decadence, making them an ideal treat for any occasion.

Author: Kai
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 24 cookies 1x
Category: Dessert, Snack
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 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 easy cleanup.
Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt; set this mixture aside for later incorporation.
Cream butter and sugars: In a large mixing bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
Add eggs and vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated, then mix in the vanilla extract to enhance flavor.
Integrate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined—avoid overmixing to keep cookies tender and chewy.
Fold in white chocolate and caramel chunks: Gently fold the white chocolate and caramel chunks into the dough to distribute evenly without breaking them up.
Portion dough onto baking sheets: Using a cookie scoop, drop dough balls about 2 inches apart onto the prepared baking sheets to allow room for spreading.
Bake the cookies: Bake for 10–12 minutes until the edges of the cookies are golden brown, while the centers remain slightly underdone for a chewy texture.
Cool the cookies: Let the cookies cool for 5 minutes on the baking sheet before transferring them to a wire rack to finish cooling completely.

Notes

For best results, use room temperature butter to ensure proper creaming with sugars.
Do not overbake; the centers should remain slightly soft for that perfect chewy texture.
You can substitute caramel chunks with caramel bits or small caramel candies if preferred.
Store cookies in an airtight container at room temperature for up to 5 days.
Feel free to chill the dough for 30 minutes before baking to prevent excessive spreading.

Keywords: white chocolate cookies, caramel cookies, chewy cookies, sweet treats, homemade cookies, dessert recipe, easy baking