Irresistible White Chocolate Caramel Cookies Recipe
Introduction
These Irresistible White Chocolate Caramel Cookies combine rich, buttery dough with sweet bursts of white chocolate and gooey caramel. They bake up soft with golden edges, making them the perfect treat for any occasion.
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 the mixture is light and fluffy.
- Step 4: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Step 5: Gradually add the dry ingredients to the wet ingredients, 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 remain slightly underdone.
- Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For added texture, try mixing in chopped nuts such as pecans or walnuts along with the chocolate and caramel chunks.
- If caramel chunks are hard to find, substitute with soft caramel candies chopped into smaller pieces.
- To keep cookies soft longer, store them with a slice of bread in an airtight container.
Storage
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag for up to 3 months. To reheat, warm briefly in the microwave for 10–15 seconds to soften the chocolate and caramel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use white chocolate chips instead of chunks?
Yes, white chocolate chips work well and will melt slightly during baking, giving a smoother texture.
What if I don’t have caramel chunks?
You can substitute chopped soft caramel candies or drizzle caramel sauce over the cookies after baking for a similar flavor.
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Irresistible White Chocolate Caramel Cookies Recipe
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
Description
These Irresistible White Chocolate Caramel Cookies combine a perfect balance of sweet white chocolate and gooey caramel chunks within a soft, chewy cookie base. With a classic buttery dough enhanced by vanilla and both granulated and brown sugars, these cookies bake to golden perfection with slightly underdone centers for that ideal chewy texture. Perfect for dessert or a sweet treat any time of day.
Ingredients
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 easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This process incorporates air, helping the cookies rise.
- 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 until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to maintain a tender cookie texture.
- Fold in Chocolate and Caramel: Gently fold in the white chocolate chunks and caramel chunks, distributing them evenly throughout the dough.
- Scoop Dough onto Baking Sheets: Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart onto the prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake for 10 to 12 minutes, or until the cookie edges turn golden brown but the centers still appear slightly underdone to keep them chewy and soft.
- Cool Before Serving: Let the cookies cool on the baking sheets for about 5 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For best results, ensure the butter is softened but not melted before creaming.
- You can substitute caramel chunks with caramel bits or chopped soft caramel candies.
- Do not overbake; the centers should look slightly underdone to keep cookies chewy.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a festive touch, sprinkle a little sea salt on top before baking for a sweet and salty flavor balance.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: white chocolate cookies, caramel cookies, chewy cookies, baked cookies, dessert recipes, homemade cookies, holiday cookies
