Description
Soft and chewy cookies packed with white chocolate and caramel chips, finished with a smooth caramel drizzle for an indulgent, bakery-style treat perfect for gifting or everyday indulgence.
Ingredients
Units
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup caramel baking chips
- 10 soft caramels or 1/2 cup caramel sauce (for drizzle)
- 2 tbsp heavy cream (if melting caramels)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- Fold in white chocolate chips and caramel baking chips.
- Scoop dough into balls and place on baking sheets 2 inches apart.
- Bake for 10–12 minutes, until edges are golden and centers are set. Cool on pans for 5 minutes, then transfer to wire racks.
- For the drizzle, melt caramels with heavy cream over low heat or in the microwave until smooth. Drizzle over cooled cookies using a spoon or piping bag.
Notes
- Chill dough for 30 minutes to enhance flavor and prevent spreading.
- Sprinkle sea salt on top after drizzling for a sweet-salty finish.
- Store in an airtight container at room temperature for up to 5 days.
- Microwave individual cookies for 8–10 seconds to soften and revive caramel.
- Substitute caramel chips with butterscotch if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 20g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg