Salted Caramel White Chocolate Cookies
Delightful cookies combining sweet white chocolate and rich salted caramel flavors, perfect for any occasion.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened Ensure butter is softened for best texture.
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs Add one at a time, mixing fully.
- 2 1/4 cups all-purpose flour Sift if necessary.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup salted caramel bits
- to taste Flaky sea salt, for sprinkling
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add vanilla extract and eggs, one at a time, mixing until fully incorporated after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until the dough just comes together.
- Fold in the white chocolate chips and salted caramel bits until evenly distributed.
- Using a cookie scoop or spoon, drop dough balls onto prepared baking sheets, leaving space for spreading.
- Sprinkle a small pinch of flaky sea salt on top of each cookie dough ball.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden and centers remain soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For thicker cookies, chill the dough for at least 30 minutes before baking. Experiment with different chocolate or caramel brands for varied flavor profiles.