Description

These Salted Caramel White Chocolate Cookies offer a perfect balance of sweet and salty flavors with rich white chocolate, sea salt caramel chips, and an optional addition of soft caramel bits, baked to golden perfection for a chewy, indulgent treat.

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (straight from fridge or room temperature, do not use softened or warm butter)
2 large eggs
2 teaspoons vanilla extract

Sugars

¾ cup brown sugar
1 cup granulated sugar

Dry Ingredients

3 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt

Mix-ins

10 oz. bag HERSHEY’S Kitchens Sea Salt Caramel Chips
1 cup white chocolate chips
Optional: 1 ½ cups soft caramel bits (like Kraft or Nuts.com)

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silpat mat and set it aside to prepare for baking.
Cream Butter and Sugars: In a medium-sized mixing bowl, cream together the unsalted butter and both sugars (brown and granulated) until well combined and fluffy.
Add Eggs and Vanilla: Beat in the eggs and vanilla extract to the creamed butter and sugars until the mixture is light and fluffy, ensuring a smooth batter.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this mixture to the wet ingredients and mix until just combined, avoiding overmixing.
Add Mix-ins: Fold in the HERSHEY’S Kitchens Sea Salt Caramel Chips, white chocolate chips, and if using, the soft caramel bits. Mix until the chips and caramel bits are evenly distributed throughout the dough.
Scoop Dough: Using a cookie scoop or a ¼ cup measuring cup, scoop out portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake Cookies: Bake the cookies in the preheated oven at 350 degrees Fahrenheit for approximately 10-12 minutes, or until the edges are lightly golden.
Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

Do not use softened or warm butter; use chilled or room temperature to achieve the proper cookie texture.
Optional caramel bits enhance the chewy caramel flavor but can be omitted if unavailable.
Spacing cookies about 2 inches apart on the baking sheet will prevent them from merging as they bake.
No need to chill the dough unless it feels warm or too soft for easy scooping.
For best results, use parchment paper or a silpat mat to prevent sticking and promote even baking.
Storage: Store cookies in an airtight container at room temperature for up to 5 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (approx. 60g)
Calories: 260
Sugar: 18g
Sodium: 130mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg

Keywords: salted caramel cookies, white chocolate cookies, caramel white chocolate chip cookies, chewy caramel cookies, Hershey's sea salt caramel, holiday cookies, baking, dessert recipe