Irresistible White Chocolate Caramel Cookies Recipe
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.
- 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
