Description
These White Chocolate Caramel Chunk Cookies are a dreamy combination of soft, chewy goodness and bursts of creamy white chocolate and gooey caramel chunks. Perfect for cookie lovers, they’re easy to make and always a hit at parties or as a comforting treat.
Ingredients
Units
Scale
- Dry Ingredients:
- 2 1/2 cups (310g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- Wet Ingredients:
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- Mix-ins:
- 1 cup (180g) white chocolate chips
- 1 cup (150g) caramel chunks (store-bought or homemade)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Fold in mix-ins: Gently fold in the white chocolate chips and caramel chunks until evenly distributed.
- Scoop dough: Scoop tablespoons of dough and place them onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underbaked.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra gooey caramel, press a few more caramel chunks onto the cookies right after baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the cookie dough for up to 3 months. Thaw slightly before baking.