Description
These white chocolate caramel chunk cookies are soft, chewy, and packed with sweet, gooey caramel and creamy white chocolate chunks. Perfect for satisfying your sweet tooth, these cookies are a decadent treat for any occasion.
Ingredients
Units
Scale
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chunks or chips
- 3/4 cup caramel chunks (or soft caramel candies, chopped)
Optional Add-Ins:
- 1/2 cup chopped pecans or walnuts (optional)
- A pinch of sea salt for sprinkling on top (optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add the Wet Ingredients:
- Beat in the eggs, one at a time, followed by the vanilla extract, mixing until fully combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Fold in the Mix-Ins:
- Gently fold in the white chocolate chunks and caramel chunks. If using nuts, add them now.
- Shape the Cookies:
- Scoop the dough into 1 1/2-inch balls (about 2 tablespoons each) and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10–12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. (The cookies will set as they cool.)
- If desired, sprinkle a pinch of sea salt on each cookie immediately after removing from the oven.
- Cool and Serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- For an extra gooey texture, press a few white chocolate or caramel chunks on top of the cookies before baking.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- If using caramel candies, ensure they’re soft to avoid hardening in the cookies.