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Irresistible White Chocolate Caramel Cookies Recipe

★★★★★

4.7 from 607 reviews
  • Author: Andria
  • Total Time: 27 minutes
  • Yield: Approximately 24 cookies 1x

Description

These Irresistible White Chocolate Caramel Cookies combine the perfect balance of sweet white chocolate chunks and gooey caramel pieces baked into a soft, chewy cookie. Featuring a tender, buttery dough with hints of vanilla, these cookies are sure to delight any dessert lover with their rich flavor and satisfying texture.

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 prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside to combine the leavening and seasoning evenly.
  3. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with both granulated and brown sugars. Beat until the mixture is light and fluffy, which helps incorporate air for a tender cookie.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then stir in the vanilla extract for flavor.
  5. Combine Dry and Wet Ingredients: Gradually incorporate the dry flour mixture into the wet ingredients, mixing just until combined. Be careful not to overmix to maintain a soft texture.
  6. Fold in Add-ins: Gently fold in the white chocolate and caramel chunks so they are evenly distributed throughout the dough.
  7. Portion Dough: Use a cookie scoop to drop rounded spoonfuls of the dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Bake Cookies: Bake the cookies in the preheated oven for 10–12 minutes or until the edges are golden brown but the centers are still slightly underdone, ensuring softness.
  9. Cool: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.

Notes

  • Do not overmix the dough once the flour is added to keep the cookies tender.
  • Spacing the dough 2 inches apart prevents cookies from merging during baking.
  • Removing cookies while centers are slightly underdone helps achieve a soft, chewy texture once cooled.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Can be frozen before baking for up to 1 month; bake from frozen, adding a couple extra minutes to baking time.
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: white chocolate caramel cookies, chewy cookies, caramel cookies, white chocolate desserts, homemade cookies, easy cookie recipe

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Find it online: https://cookwithandria.com/irresistible-white-chocolate-caramel-cookies-recipe/