Caramel White Chocolate Cookies

Why You’ll Love This Recipe

• Soft and chewy texture with slightly crisp edges

• Perfect balance of buttery caramel and creamy white chocolate

• Easy, straightforward ingredients

• Great for gifting or special occasions

• Freezer-friendly dough option

• Crowd-pleasing flavor combination

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 3/4 cup unsalted butter, softened

• 3/4 cup brown sugar

• 1/2 cup granulated sugar

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cup white chocolate chips

• 3/4 cup soft caramel candies, chopped

Directions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.

4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

6. Fold in the white chocolate chips and chopped caramel pieces.

7. Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Bake for 10–12 minutes, or until the edges are lightly golden and the centers look just set.

9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

Servings: Approximately 24 cookies

Preparation time: 15 minutes
Baking time: 10–12 minutes per batch
Total time: Approximately 30 minutes

Variations

• Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty contrast.

• Use caramel baking bits instead of chopped candies for easier mixing.

• Add chopped pecans or macadamia nuts for extra crunch.

• Substitute half of the white chocolate chips with dark chocolate for deeper flavor.

• Chill the dough for 30 minutes before baking for thicker cookies.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days.

For longer storage, freeze baked cookies for up to 2 months. Thaw at room temperature before serving.

To refresh cookies, warm them in a 300°F oven for 3–5 minutes to soften the caramel and enhance the gooey texture.

FAQs

Why are my cookies spreading too much?

Butter that’s too soft or warm can cause spreading. Chilling the dough helps maintain thickness.

Can I use store-bought caramel sauce?

Caramel sauce is not recommended, as it can make the dough too wet. Use soft caramel candies or baking bits instead.

How do I keep caramel from leaking out?

Make sure the caramel pieces are fully wrapped in dough and not exposed on the edges.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 48 hours before baking.

Can I freeze the cookie dough?

Yes, scoop the dough into portions and freeze. Bake directly from frozen, adding 1–2 extra minutes to the baking time.

What type of white chocolate works best?

High-quality white chocolate chips or chopped white chocolate bars melt and taste best.

Why are my cookies hard?

Overbaking can cause cookies to become hard. Remove them when the centers are just set.

Can I make these gluten-free?

Yes, substitute with a 1:1 gluten-free all-purpose flour blend.

How do I get perfectly round cookies?

Use a round cookie cutter to gently shape them immediately after baking while still warm.

Can I double this recipe?

Absolutely. Simply double all ingredients while maintaining the same baking temperature.

Conclusion

Caramel White Chocolate Cookies are a deliciously indulgent treat with the perfect balance of creamy sweetness and gooey caramel goodness. Soft, chewy, and packed with flavor, they’re ideal for sharing with family and friends or enjoying with a glass of milk. Once you try them, they’re sure to become a regular favorite in your baking rotation.

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