Salted Caramel White Chocolate Cookies Recipe

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 Why You’ll Love This Recipe

These salted caramel white chocolate cookies are everything you could want in a dessert: indulgent, sweet, and salty. The buttery cookie dough melts in your mouth, while the white chocolate chips offer a creamy richness, and the caramel bits add a chewy sweetness. The final touch of sea salt elevates the entire flavor profile, making these cookies both sophisticated and comforting. Whether you’re baking for a special occasion or just for a little treat, these cookies are sure to impress.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1/2 cup caramel bits or soft caramels, chopped
  • 1/2 teaspoon sea salt flakes (for sprinkling)

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

Directions

  1. Prepare the Dough: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

  2. Cream the Butter and Sugar: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

  3. Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

  4. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

  5. Combine the Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.

  6. Add the Mix-Ins: Gently fold in the white chocolate chips and caramel bits.

  7. Scoop and Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden brown and the centers are slightly soft.

  8. Finish with Sea Salt: Remove the cookies from the oven and immediately sprinkle each cookie with a pinch of sea salt flakes. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

  • Servings: 24 cookies
  • Prep Time: 10 minutes
  • Baking Time: 12 minutes
  • Total Time: 22 minutes

Variations

  • Add Nuts: For a bit of crunch, try adding chopped pecans, walnuts, or macadamia nuts to the dough.
  • Dark Chocolate: Swap the white chocolate chips for dark chocolate chips for a richer, slightly less sweet flavor.
  • Salted Caramel Sauce: Drizzle some homemade salted caramel sauce over the cooled cookies for an extra indulgent touch.

Storage/Reheating

  • Storage: Store cookies in an airtight container at room temperature for up to 1 week.
  • Freezing: Freeze the dough balls before baking for up to 3 months. When ready to bake, place the dough on a baking sheet and bake as directed, adding a minute or two to the baking time.
  • Reheating: To soften the cookies, microwave them for 10-15 seconds or place them in a warm oven for a few minutes.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but you should reduce or omit the extra salt in the recipe to avoid making the cookies too salty.

How do I prevent the caramel bits from melting too much?

Freeze the caramel bits before adding them to the dough to help them hold their shape during baking.

Can I substitute the white chocolate chips with something else?

Yes, you can use dark chocolate chips, milk chocolate chips, or even a combination of both for a different flavor.

Can I make these cookies smaller for bite-sized treats?

Yes, you can reduce the size of the dough balls. Just be sure to adjust the baking time to avoid overcooking.

Can I make these cookies ahead of time for a party?

Absolutely! You can bake them a day or two ahead of time and store them in an airtight container.

Are these cookies gluten-free?

No, this recipe uses all-purpose flour, but you could substitute a gluten-free flour blend if needed.

What’s the best way to measure flour?

The best way to measure flour is by spooning it into the measuring cup and leveling it off with a knife, rather than scooping it directly from the bag, which can compact the flour and lead to using too much.

How do I know when the cookies are done?

The cookies are done when the edges are golden brown, and the centers are still soft. They will continue to cook slightly after removing from the oven.

Can I add more caramel bits?

Yes, you can add extra caramel bits for a gooier texture, but be careful not to add too much as it may affect the dough consistency.

What kind of sea salt should I use for sprinkling?

A flaky sea salt, such as Maldon or Fleur de Sel, is perfect for adding a delicate crunch and burst of flavor on top of the cookies.

Conclusion

These salted caramel white chocolate cookies are a perfect combination of flavors and textures. With a rich, buttery base and a balance of sweet and salty toppings, they are sure to satisfy any cookie craving. Whether you’re making them for a special occasion or just for yourself, these cookies are guaranteed to be a hit with anyone who loves a decadent treat.

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Salted Caramel White Chocolate Cookies Recipe

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  • Author: Isabella
  • Total Time: 22 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian
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Description

These Salted Caramel White Chocolate Cookies are the perfect blend of sweet and salty, with rich white chocolate chips and chewy caramel bits, topped with a sprinkle of sea salt. This irresistible cookie recipe delivers a mouthwatering treat for any occasion. Try it today for a melt-in-your-mouth dessert experience!

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1/2 cup caramel bits or soft caramels, chopped
  • 1/2 teaspoon sea salt flakes (for sprinkling)

Instructions

  • Prepare the Dough: Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  • Cream the Butter and Sugar: Beat softened butter, brown sugar, and granulated sugar together until light and fluffy (2–3 minutes).
  • Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  • Mix the Dry Ingredients: Whisk flour, baking soda, and salt in a separate bowl.
  • Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture and stir until just combined.
  • Add the Mix-Ins: Gently fold in the white chocolate chips and caramel bits.
  • Scoop and Bake: Drop rounded tablespoons of dough onto the baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes until edges are golden brown, and centers are soft.
  • Finish with Sea Salt: Sprinkle each cookie with sea salt flakes immediately after baking. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For added crunch, consider adding chopped nuts such as pecans, walnuts, or macadamia nuts.
  • To make these cookies richer, substitute white chocolate chips with dark chocolate chips.
  • You can drizzle salted caramel sauce over cooled cookies for an extra indulgent touch.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: 24 cookies
  • Method: Dessert, Cookies
  • Cuisine: Baking

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