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Salted Caramel White Chocolate Cookies

Indulge in these chewy cookies that perfectly blend sweet white chocolate and rich salted caramel for a delightful treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter (softened) Ensure it's at room temperature for best results.
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs At room temperature.
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips Use high-quality for the best flavor.
  • 1/2 cup salted caramel sauce Plus extra for drizzling.
  • Flaky sea salt For topping.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-5 minutes).
  3. Beat in the eggs one at a time and then mix in the vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Gently fold in the white chocolate chips and salted caramel sauce.
  7. Using a cookie scoop or tablespoon, drop dollops of cookie dough onto the prepared baking sheet, leaving some space between each cookie for spreading.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  2. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
  3. Drizzle with extra salted caramel and sprinkle with flaky sea salt.
Serving
  1. Enjoy the cookies fresh, or store them in an airtight container for later.

Notes

For even better cookies, refrigerate dough for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.