Salted Caramel White Chocolate Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
