Irresistible White Chocolate Caramel Cookies Recipe
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.
- 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
