Introduction

These irresistible white chocolate caramel cookies combine the creamy sweetness of white chocolate with rich, chewy caramel chunks for a truly decadent treat. Perfectly soft with golden edges, they are sure to become a favorite for any cookie lover.

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, followed by the vanilla extract; mix well after each addition.
Step 5: Gradually incorporate the dry ingredients into the wet mixture until just combined—be careful not to overmix.
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 them to a wire rack to cool completely.

Tips & Variations

For extra gooey caramel, add a few soft caramel candies in the center of each dough ball before baking.
Use white chocolate chips instead of chunks for a slightly different texture.
If you prefer a nuttier flavor, add 1/2 cup chopped walnuts or pecans to the dough.
Chill the dough for 30 minutes before baking to prevent excessive spreading.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm briefly in the microwave or oven until soft and melty.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce the added salt to 1/4 teaspoon to avoid over-salting the cookies.

What if I don’t have caramel chunks?

You can substitute with soft caramel candies cut into small pieces or use caramel sauce drizzled over the cookies after baking for a similar flavor.

Irresistible White Chocolate Caramel Cookies Recipe

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★★★★★

4.4 from 95 reviews

These irresistible white chocolate caramel cookies combine a soft, chewy texture with melting pockets of sweet white chocolate and gooey caramel chunks. Perfectly balanced with a touch of vanilla and a golden-baked edge, they make an ideal dessert or snack for any occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 10–12 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 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; set this mixture aside to incorporate later.
Cream butter and sugars: In a large mixing bowl, cream the softened unsalted butter with both the granulated and brown sugars until the mixture is light, fluffy, and well combined, ensuring a tender cookie texture.
Add eggs and vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next, then stir in the vanilla extract to enhance the cookie’s flavor.
Combine dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and keeping cookies tender.
Fold in white chocolate and caramel chunks: Gently fold in the white chocolate and caramel chunks evenly throughout the dough to distribute the sweet pockets throughout each cookie.
Portion dough on baking sheets: Using a cookie scoop or spoon, drop dough portions onto the prepared baking sheets about 2 inches apart to allow room for spreading.
Bake the cookies: Bake in the preheated oven for 10–12 minutes until the edges begin to turn golden and the centers look slightly underdone for a chewy texture.
Cool before serving: Let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely.

Notes

Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
For softer cookies, remove from oven when edges are golden but centers are still slightly underdone.
Using parchment paper or silicone baking mats can help with easy removal and cleanup.
Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Caramel chunks may melt during baking, creating chewy caramel pockets in the cookies.

Keywords: white chocolate cookies, caramel cookies, chewy cookies, easy cookie recipe, dessert recipe, homemade cookies