Salted Caramel White Chocolate Cookies Recipe

Introduction

These Salted Caramel White Chocolate Cookies are a deliciously rich treat that combines the smooth sweetness of white chocolate with the buttery flavor of caramel and a hint of sea salt. Perfectly soft and chewy, they are sure to satisfy any sweet tooth.

Ingredients

• 1 cup unsalted butter (straight from fridge or room temperature, do not use softened or warm butter)
• ¾ cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoon vanilla
• 3 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 10 oz. bag HERSHEY’S Kitchens Sea Salt Caramel Chips
• 1 cup white chocolate chips
• Optional: 1 ½ cups soft caramel bits (like Kraft or Nuts.com)

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silpat and set aside.
2. Step 2: In a medium-sized mixing bowl, cream together the butter and both sugars until smooth. Add the eggs and vanilla, then beat until fluffy.
3. Step 3: Add the flour, baking soda, baking powder, and salt to the wet ingredients. Mix until just combined.
4. Step 4: Fold in the sea salt caramel chips, white chocolate chips, and if using, the soft caramel bits. There is no need to chill the dough unless it feels warm.
5. Step 5: Using a cookie scoop (about ¼ cup), scoop out the dough and place it on the prepared baking sheet, leaving about 2 inches of space between cookies.
6. Step 6: Bake for about 10-12 minutes until the edges are lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use cold or room temperature butter, but avoid softened or warm butter for the best texture.
• For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
• Swap the sea salt caramel chips with regular caramel chips if you prefer less salty contrast.
• Add chopped nuts like pecans or walnuts for extra crunch.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, refrigerate for up to one week. Reheat gently in the microwave for about 10 seconds if you prefer warm cookies before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the dough balls on a baking sheet and then transfer them to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.

What can I substitute for the sea salt caramel chips?

If you can’t find sea salt caramel chips, regular caramel chips or chopped soft caramels work well. You can also sprinkle a tiny pinch of flaky salt on top of each cookie before baking for a similar salty finish.

Salted Caramel White Chocolate Cookies Recipe

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★★★★★

4.9 from 120 reviews

These Salted Caramel White Chocolate Cookies deliver the perfect balance of rich buttery dough, sweet white chocolate chips, and gooey salted caramel bits. Crispy on the edges and chewy in the center, they make an irresistible treat for any occasion.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: About 24 large cookies (using ¼ cup dough per cookie) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 cup unsalted butter (straight from fridge or room temperature, do not use softened or warm butter)
• ¾ cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt

Mix-Ins

• 10 oz. bag HERSHEY’S Kitchens Sea Salt Caramel Chips
• 1 cup white chocolate chips
• Optional: 1 ½ cups soft caramel bits (such as Kraft or Nuts.com)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat (silpat) and set aside to prepare for baking.
2. Cream Butter and Sugars: In a medium mixing bowl, cream together the cold or room temperature butter with the brown sugar and granulated sugar until the mixture is light and fluffy. Then add the eggs and vanilla extract, beating until fully incorporated and smooth.
3. Add Dry Ingredients: Gradually add the all-purpose flour, baking soda, baking powder, and salt to the wet mixture. Mix until all ingredients are just combined and form a cookie dough.
4. Incorporate Chips and Caramel: Fold in the HERSHEY’S Kitchens Sea Salt Caramel Chips, white chocolate chips, and if using, the soft caramel bits. Stir until evenly distributed throughout the dough. There’s no need to chill unless your dough feels warm.
5. Shape Cookies: Using a cookie scoop or measuring cup (about ¼ cup), scoop the dough and place each portion onto the lined baking sheet. Leave about 2 inches of space between cookies to allow for spreading.
6. Bake Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until cookies are lightly golden around the edges but still soft in the center.
7. Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set. Then transfer them to a wire rack to cool completely.

Notes

• Do not use softened or warm butter; cold or room temperature butter yields the best texture.
• Optional caramel bits add extra gooeyness and flavor but can be omitted if preferred.
• Spacing cookies about 2 inches apart prevents them from sticking together during baking.
• If your kitchen is warm, you can chill the dough briefly to prevent spreading.
• For chewier cookies, slightly underbake and let them rest on the sheet to finish cooking.

Keywords: salted caramel cookies, white chocolate cookies, caramel chocolate chip cookies, homemade cookies, holiday cookies