Salted Caramel White Chocolate Cookies
Delight in the rich flavors of sweet salted caramel and smooth white chocolate in these irresistibly chewy cookies, perfect for any occasion.
Ingredients
Cookie Batter Ingredients
- 1 cup unsalted butter, softened For the best texture, use room temperature butter.
- 1 cup brown sugar, packed Brown sugar adds moisture and flavor.
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract For a deeper flavor, use high-quality vanilla extract.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt Enhances flavor.
Mix-Ins
- 1 cup white chocolate chips Use high-quality white chocolate for best results.
- 1 cup salted caramel chunks Can substitute with homemade caramel pieces.
- Sea salt, for sprinkling on top Adds a delightful salty finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the white chocolate chips and salted caramel chunks until evenly distributed.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle a light pinch of sea salt on top of each dough ball.
Baking
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers look set.
- Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For an extra flavor touch, chill the dough for about 30 minutes before baking. Store in an airtight container for up to five days, or freeze for up to three months.