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Irresistible White Chocolate Caramel Cookies Recipe

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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fold in Chocolate and Caramel: Gently fold the white chocolate chunks and caramel chunks into the cookie dough, distributing them evenly throughout.
  7. 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.
  8. 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.
  9. 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