Irresistible White Chocolate Caramel Cookies Recipe
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.
- 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
