Introduction

These Irresistible White Chocolate Caramel Cookies combine rich buttery dough with sweet pockets of white chocolate and gooey caramel. Perfectly soft with golden edges, they are a delightful treat for any cookie lover. Easy to make and sure to impress, they’re a must-try for your next baking session.

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 eggs one at a time, then mix in the vanilla extract until well combined.
Step 5: Gradually incorporate the dry ingredients into the wet, mixing just until combined to avoid overmixing.
Step 6: Gently fold in the white chocolate and caramel chunks.
Step 7: Use a cookie scoop to drop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8: Bake for 10–12 minutes, until the edges are golden but the centers still look 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 gooey caramel, try mixing in soft caramel candies instead of chunks, but reduce baking time slightly to prevent burning.
Chill the dough for 30 minutes before baking to help cookies hold their shape and develop deeper flavor.
Swap white chocolate for milk or dark chocolate chunks if you prefer a different chocolate flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 3 months and thaw at room temperature before serving. Reheat briefly in a microwave or oven to enjoy warm, melty caramel bites.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

Why do my cookies spread too much while baking?

Cookies can spread too much if the dough is too warm or if too much butter is used. Try chilling the dough before baking and measuring ingredients carefully for better results.

Irresistible White Chocolate Caramel Cookies Recipe

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★★★★★

4.9 from 177 reviews

Delightfully soft and chewy, these Irresistible White Chocolate Caramel Cookies combine buttery dough with luscious white chocolate and gooey caramel chunks for a perfect sweet treat. Baked to golden perfection with slightly underdone centers for a melt-in-your-mouth experience.

Author: Marco
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 prepare for baking the cookies.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set aside for later use.
Cream Butter and Sugars: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter with the granulated and brown sugars until the mixture becomes light and fluffy, which usually takes about 2-3 minutes.
Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition. Then mix in the vanilla extract to incorporate flavor evenly.
Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding gently to combine, being careful not to overmix to maintain cookie tenderness.
Fold in Chocolate and Caramel: Gently fold the white chocolate chunks and caramel chunks into the cookie dough, distributing them evenly throughout.
Portion the Dough: Using a cookie scoop or spoon, drop dough portions onto the prepared baking sheets about 2 inches apart to allow space for spreading.
Bake Cookies: Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden while the centers remain slightly underdone to ensure a chewy texture.
Cool: Allow the cookies to cool on the baking sheets for 5 minutes to set before transferring them to wire racks to cool completely.

Notes

For best results, use unsalted butter softened to room temperature to ensure proper creaming.
Do not overmix the dough after adding flour to avoid tough cookies.
Chilling the dough for 30 minutes can reduce spreading, if desired.
If caramel chunks are very soft, consider briefly freezing before adding to prevent melting into dough.
Store cookies in an airtight container at room temperature for up to 5 days.

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