Description
These White Chocolate Caramel Chunk Cookies are a perfect blend of creamy white chocolate and gooey caramel chunks baked into soft, chewy cookies. Ideal for anyone craving a sweet, indulgent treat for any occasion, these cookies offer a delightful combination of flavors and textures that are sure to satisfy your dessert cravings.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup (225g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 1 cup (170g) white chocolate chunks
- 1 cup (170g) caramel chunks
Optional
- Sea salt (for sprinkling)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent cookies from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, use a mixer to beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently just until all ingredients are combined. Avoid overmixing to keep cookies tender.
- Fold in Chocolate and Caramel: Carefully fold the white chocolate chunks and caramel chunks into the cookie dough, distributing them evenly.
- Scoop Dough onto Baking Sheets: Use a cookie scoop or tablespoon to drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges are lightly golden and the centers look slightly underdone for a soft texture.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Optionally, sprinkle a little sea salt on top before serving to enhance flavor.
Notes
- Do not overmix the dough once the flour is added to keep the cookies tender and soft.
- Chilling the dough for 30 minutes before baking can prevent excessive spreading and enhance flavor.
- For gooier caramel bits, consider wrapping caramel chunks in a bit of foil before folding in.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Sprinkling sea salt on the cookies before baking adds a delicious salty contrast to the sweetness.
