Description
These White Chocolate Caramel Chunk Cookies combine creamy white chocolate and gooey caramel chunks for a sweet, indulgent treat with a perfect balance of textures. Soft in the center with slightly crisp edges, these cookies are ideal for dessert lovers looking for a delicious homemade classic.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 1 cup (170g) white chocolate chunks
- 1 cup (170g) caramel chunks
Optional
- Sea salt (to sprinkle on top, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside for use later in the recipe.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, which should take about 2–3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated. Then mix in the vanilla extract thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Be careful not to overmix to keep the cookies tender.
- Fold in Chocolate and Caramel: Gently fold the white chocolate chunks and caramel chunks into the dough for even distribution.
- Scoop Dough onto Baking Sheets: Using a cookie scoop or tablespoon, drop dough portions onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes. Watch for lightly golden edges while the centers remain slightly underdone, which ensures chewy centers.
- Cool: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle with sea salt for enhanced flavor before serving.
Notes
- Do not overmix the dough once the dry ingredients are added; overmixing can make the cookies tough.
- Using caramel chunks rather than caramel sauce helps the caramel pieces hold shape and soften inside the cookie during baking.
- For an extra flavor contrast, sprinkle a small pinch of sea salt atop each cookie before baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- This recipe makes about 24 medium-sized cookies depending on portion size.
