Irresistible White Chocolate Caramel Cookies Recipe
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.
- 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
