Description
Chewy, buttery cookies swirled with salted caramel and studded with creamy white chocolate chunks. These naturally caramel white chocolate cookies strike the perfect balance of sweet and salty, making them absolutely irresistible.
Ingredients
Dry Ingredients:
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
Mix-ins:
- 1 cup white chocolate chips or chunks
- 1 cup salted caramel (homemade or high-quality store-bought)
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 375°F (190°C): Line baking sheets with parchment paper.
- Whisk dry ingredients: In a medium bowl, combine flour, baking soda, and salt. Set aside.
- Cream butter & sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in vanilla extract, then add eggs one at a time.
- Combine dough: Gradually add dry ingredients to the wet mixture. Stir until just combined.
- Add mix-ins: Fold in white chocolate. Swirl caramel gently into the dough with a spatula; do not overmix to keep caramel pockets.
- Scoop & bake: Drop rounded tablespoons of dough onto prepared sheets. Sprinkle with flaky sea salt. Bake for 9–11 minutes, until edges are golden and centers are set.
- Cool: Let cookies cool on baking sheets for 2–3 minutes before transferring to a wire rack.
Notes
Chill dough for 30 minutes if it’s too soft—this prevents excessive spreading.
For extra indulgence, drizzle cookies with warm caramel after baking.
Use high-quality white chocolate (chunks or chopped bars) for richer flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American