Irresistible White Chocolate Caramel Cookies Recipe
These Irresistible White Chocolate Caramel Cookies combine a soft, chewy texture with sweet bursts of white chocolate and gooey caramel chunks. Perfectly balanced and easy to make, they bake to golden perfection with slightly underdone centers for ultimate softness and richness.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- 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 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 until well combined. Set this mixture aside.
- Cream Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream the softened butter with both granulated and brown sugars until the mixture becomes light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter mixture, fully mixing each before adding the next. Then add the vanilla extract and mix well.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and mix until just combined. Be careful not to overmix, as this can toughen the cookies.
- Fold in Chocolate and Caramel: Gently fold in the white chocolate chunks and caramel chunks evenly throughout the cookie dough.
- Portion the Dough: Use a cookie scoop or spoon to drop portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, until the edges are golden and the centers are still slightly underdone for a soft texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them set and prevents breakage.
Notes
- Do not overbake; slightly underdone centers ensure soft, chewy cookies.
- Use parchment paper for easy removal and cleanup.
- Room temperature butter creams better with sugar for a lighter texture.
- You can substitute caramel chunks with caramel bits or toffee pieces if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days.
Keywords: white chocolate cookies, caramel cookies, chewy cookies, homemade cookies, dessert recipes, baking cookies
