Description
These Irresistible White Chocolate Caramel Cookies combine the rich sweetness of white chocolate chunks with gooey caramel pieces, creating a soft and chewy texture with golden, slightly crisp edges. Perfect for cookie lovers craving a decadent dessert treat.
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 Baking Sheets: 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 this mixture aside for later incorporation.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy, which helps create the cookies’ tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugars, mixing well after each addition. Then, stir in the vanilla extract to enhance the flavor.
- Combine Dry and Wet Ingredients: Gradually incorporate the dry ingredient mixture into the wet ingredients. Mix just until combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate and Caramel: Gently fold the white chocolate chunks and caramel chunks into the cookie dough, distributing them evenly without breaking them up too much.
- Shape Cookies: Use a cookie scoop to drop the dough onto the prepared baking sheets, spacing each about 2 inches apart to allow spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden but the centers remain slightly underdone for a soft and chewy texture.
- Cool: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them set without breaking.
Notes
- Do not overmix the dough once the dry ingredients are added to ensure tender cookies.
- Spacing the cookie dough 2 inches apart prevents them from merging during baking.
- Allowing cookies to cool slightly on the baking sheet helps them firm up and reduces breaking when transferring.
- For softer cookies, remove from oven as soon as edges turn golden; center will continue cooking slightly while cooling.
- You can substitute caramel chunks with soft caramel bits or chopped soft caramel candies if preferred.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: white chocolate cookies, caramel cookies, soft cookies, chewy cookies, dessert cookies, homemade cookies, baking, sweet treats
