If you’re on the hunt for a cookie that’s just the right balance of sweet, salty, creamy, and chewy, look no further than these Salted Caramel White Chocolate Cookies. Packed with white chocolate chunks and gooey caramel bits, these cookies offer a delightful twist on the classic chocolate chip cookie. Plus, the touch of salt perfectly offsets the sweetness, making each bite utterly addictive.

What makes these cookies so special is the combination of textures and flavors. The white chocolate melts into creamy pockets, while the caramel bits provide a luscious chew. Add in some optional nuts for a satisfying crunch, and you’ve got a cookie that’s truly next-level.

I first tried a version of this recipe at a holiday cookie exchange, and it quickly became a crowd favorite. Since then, I’ve made it countless times, tweaking the ingredients just a bit to perfect the texture and flavor. The key is to avoid overbaking so the centers stay soft and chewy, while the edges crisp up beautifully.

Let’s get started by reviewing the ingredients and the first steps to whip up these irresistible cookies.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 tsp vanilla extract
• 2 large eggs
• 1 ½ cups white chocolate chunks or chips
• 1 cup caramel bits or chopped soft caramel candies
• Optional: ½ cup chopped pecans or walnuts

STEP 1: Preheat the Oven

Start by preheating your oven to 375°F (190°C). Line your baking sheets with parchment paper to prevent sticking and make cleanup a breeze.

STEP 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for now.

STEP 3: Cream Butter and Sugars

In a large mixing bowl, beat the softened butter with both the granulated sugar and the brown sugar until the mixture is creamy and fluffy. This usually takes about 2–3 minutes on medium speed if you’re using an electric mixer. Add the vanilla extract and mix to combine.

STEP 4: Add Eggs

Add the eggs one at a time, beating well after each addition until fully incorporated. This helps create a smooth, cohesive dough.

STEP 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding gently with a spatula. Mix just until combined—you don’t want to overwork the dough, which can make the cookies tough.

STEP 6: Fold in White Chocolate and Caramel

Gently fold in the white chocolate chunks and caramel bits. If you’re using nuts, fold those in now as well. These mix-ins bring all the gooey, sweet, and crunchy elements to your cookies.

Irresistible Salted Caramel White Chocolate Cookies Recipe

Your cookie dough is now loaded with melty white chocolate chunks and sweet caramel bits, and you’re just steps away from baking up a batch of cookies that’ll disappear fast. Getting the shaping and baking just right is key to achieving that perfect texture—crispy on the edges, soft and chewy in the middle.

Let’s move on to the next steps and some helpful tips for baking these irresistible treats.

STEP 7: Scoop the Cookies

Using a rounded tablespoon or cookie scoop, drop the dough onto your prepared baking sheets. Space the dough balls about 2 inches apart to give them room to spread without merging into each other.

For consistent baking, try to keep the size of each scoop uniform.

STEP 8: Bake to Perfection

Place the trays in your preheated oven and bake for 9 to 11 minutes. Keep a close eye on them—once the edges turn a lovely golden color but the centers still look soft, they’re done.

Avoid overbaking, as the caramel and white chocolate can harden and the cookie centers may become dry. The cookies will continue to set as they cool on the baking sheet.

STEP 9: Cooling

Let the cookies cool on the baking sheets for about 5 minutes. This resting time helps them firm up without losing their soft, chewy texture.

Then, transfer the cookies to a wire rack to cool completely. If you can resist, this step will help them keep their ideal texture and prevent sogginess.

Baking Tips and Variations

• Caramel bits: If you can’t find caramel bits, chop soft caramel candies into small pieces. Just be aware they might melt a bit more during baking.
• Nuts for crunch: Adding pecans or walnuts brings a wonderful texture contrast and pairs beautifully with the caramel and white chocolate.
• Salt sprinkle: For an extra salty-sweet hit, sprinkle a pinch of flaky sea salt on top of the cookies right after they come out of the oven.
• Storage: Store cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, freeze in a sealed bag or container.

Irresistible Salted Caramel White Chocolate Cookies Recipe

After baking your batch of salted caramel white chocolate cookies, you’re left with soft, chewy centers and golden, crispy edges that perfectly balance sweet and salty flavors. These cookies are sure to become a fast favorite for anyone who loves a decadent treat that’s still easy to make at home.

Before you start baking your next batch, here are some frequently asked questions and helpful tips to make your cookie baking even better.

1. Can I use white chocolate chips instead of chunks?
Yes, white chocolate chips work perfectly fine. Chunks create larger pockets of melted chocolate, but chips will still give you plenty of creamy sweetness.

2. What’s the difference between caramel bits and chopped soft caramel candies?
Caramel bits are designed for baking and hold their shape better during cooking. Soft caramel candies will melt more, which can make the cookies gooier. Either works depending on your texture preference.

3. How do I keep my cookies soft?
Make sure not to overbake. Remove them from the oven as soon as the edges are golden but centers still look soft. Cooling on the baking sheet helps them set without drying out.

4. Can I add nuts?
Absolutely. Pecans or walnuts are great options and add a nice crunch that contrasts with the chewy cookie and gooey caramel.

5. Can I make these cookies gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure your baking soda and other ingredients are also gluten-free.

6. How should I store these cookies?
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed container or bag for up to 3 months.

7. Can I sprinkle sea salt on top?
Definitely! A light sprinkle of flaky sea salt right after baking enhances the salted caramel flavor and adds a sophisticated touch.

Final Thoughts: A Perfect Treat for Every Occasion

These Salted Caramel White Chocolate Cookies combine indulgent flavors with a classic cookie texture that’s hard to resist. Whether you’re baking for a holiday, a casual get-together, or simply to satisfy your sweet tooth, these cookies offer a perfect balance of sweet, salty, and buttery richness.

Easy to prepare but impressive in taste, they’re sure to be a staple recipe you return to time and again. Feel free to customize them with your favorite nuts, adjust the salt level to your taste, or try different caramel candies for new twists.

Give these cookies a try—you’ll quickly see why they’re irresistible. And don’t forget to share your variations and baking successes; I’d love to hear how you make them your own!

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