Introduction

These irresistible white chocolate caramel cookies combine rich, buttery dough with sweet white chocolate and gooey caramel chunks for a perfect chewy treat. They’re simple to make and guaranteed to satisfy your sweet tooth in every bite.

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 light and fluffy.
Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
Step 5: Gradually incorporate the dry ingredients into the wet mixture until just combined; avoid overmixing.
Step 6: Gently fold in the white chocolate and caramel chunks.
Step 7: Use a cookie scoop to drop dough onto the prepared baking sheets about 2 inches apart.
Step 8: Bake for 10–12 minutes until the edges are golden but the centers remain slightly underdone.
Step 9: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra gooeyness, add a sprinkle of sea salt on top of each cookie before baking to contrast the sweetness.
Try substituting caramel chunks with toffee bits for a delightful crunch.
Chill the dough for 30 minutes before baking to prevent spreading and get thicker cookies.
Use high-quality white chocolate for a richer flavor.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. To reheat, warm in a low oven or microwave for a few seconds to soften the caramel and chocolate.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Yes, you can substitute regular milk or dark chocolate chips if you prefer, but it will change the flavor profile slightly. White chocolate pairs uniquely well with caramel for a sweeter taste.

Why are my cookies spreading too much?

Cookies may spread if the dough is too warm or if you use too much butter. Chilling the dough before baking and measuring ingredients carefully can help maintain a thick, chewy texture.

Irresistible White Chocolate Caramel Cookies Recipe

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★★★★★

4.9 from 77 reviews

These Irresistible White Chocolate Caramel Cookies are soft, chewy, and packed with rich white chocolate and gooey caramel chunks. Perfectly balanced with a hint of vanilla and just the right amount of sweetness, these cookies make an excellent treat for any occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 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: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture becomes light and fluffy. This usually takes about 3-4 minutes using an electric mixer on medium speed.
Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar mixture, mixing well after each addition. Then mix in the vanilla extract thoroughly.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
Fold in Chocolate and Caramel: Gently fold in the white chocolate chunks and caramel chunks until evenly distributed throughout the dough.
Portion Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart onto the prepared baking sheets to allow space for spreading.
Bake: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden but the centers still look slightly underdone to keep them soft and chewy.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This step helps the cookies set properly.

Notes

For best texture, do not overmix the dough once the dry ingredients are added.
Using parchment paper ensures cookies don’t stick and promotes even baking.
You can chill the dough for 30 minutes before baking to prevent excessive spreading.
If caramel chunks are too sticky, dust them lightly with flour before mixing into the dough.
Store cookies in an airtight container at room temperature for up to 5 days.

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