Description

These Irresistible White Chocolate Caramel Cookies combine rich white chocolate chunks and gooey caramel pieces in a soft, chewy cookie base. Perfectly balanced with brown and granulated sugars for sweetness and a hint of vanilla, they bake to golden edges with a tender center that melts in your mouth. Ideal for dessert lovers seeking a sweet indulgence with a delightful contrast of flavors and textures.

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 Pans: 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 aside to combine evenly.
Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar mixture, mixing well after each addition, then add the vanilla extract and mix thoroughly.
Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing just until combined to avoid overworking the dough and toughening the cookies.
Fold in Add-ins: Gently fold in the white chocolate chunks and caramel chunks evenly into the dough to distribute the sweet pockets throughout.
Portion Dough: Using a cookie scoop, drop the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake Cookies: Bake in the preheated oven for 10–12 minutes, until the edges are golden but the centers remain slightly soft and underdone for optimal chewiness.
Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them set without breaking.

Notes

Ensure your butter is softened, not melted, to achieve the perfect creamy texture when creaming with sugars.
Do not overmix the dough once the dry ingredients are added to prevent dense or tough cookies.
Spacing dough balls 2 inches apart is essential for even baking and avoiding overcrowding.
Cookies will appear slightly underbaked when removed; they continue to cook and firm as they cool.
For extra caramel ooze, consider adding a few caramel chunks on top of each dough ball before baking.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: white chocolate cookies, caramel cookies, chewy cookies, dessert, chocolate chunk cookies, soft cookies