Name: Salted Caramel White Chocolate Cookies Recipe
Prep time: 15 min
Cook time: PT-489513H58M7S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter (straight from fridge or room temperature, do not use softened or warm butter); 2 large eggs; 2 teaspoons vanilla extract; 3 ½ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon salt; ¾ cup brown sugar; 1 cup granulated sugar; 10 oz. bag HERSHEY’S Kitchens Sea Salt Caramel Chips; 1 cup white chocolate chips; Optional: 1 ½ cups soft caramel bits (like Kraft or Nuts.com)

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Introduction

Salted Caramel White Chocolate Cookies are a delightful treat combining rich butter, sweet white chocolate, and the perfect hint of sea salt caramel. These soft and chewy cookies offer a balanced flavor that’s sure to satisfy any sweet tooth.

A close-up view of several soft, round cookies on a white marbled surface, each cookie showing a mix of caramel and white chips embedded on a light golden base with a slightly cracked, chewy texture; scattered caramel chips also rest around the cookies, enhancing the warm and inviting look of this sweet treat. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter (straight from fridge or room temperature, do not use softened or warm butter)
¾ cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla
3 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
10 oz. bag HERSHEY’S Kitchens Sea Salt Caramel Chips
1 cup white chocolate chips
Optional: 1 ½ cups soft caramel bits (like Kraft or Nuts.com)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat and set aside.
Step 2: In a medium mixing bowl, cream together the butter and both sugars until light and fluffy. Add the eggs and vanilla, then beat well to combine.
Step 3: Mix in the flour, baking soda, baking powder, and salt until fully incorporated.
Step 4: Fold in the sea salt caramel chips, white chocolate chips, and optional caramel bits. No need to chill the dough unless it has warmed too much.
Step 5: Using a cookie scoop (about ¼ cup size), drop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
Step 6: Bake in the preheated oven until the edges are golden, about 10–12 minutes. Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Using cold butter helps control the spread of the cookies for a thicker texture.
Try substituting sea salt caramel chips with chopped soft caramel candies for a gooier center.
Chilling the dough for 30 minutes can improve flavor depth and cookie shape.

Storage

Store cooled cookies in an airtight container at room temperature for up to one week. To refresh softness, warm cookies slightly in the microwave for 10–15 seconds before serving. You can also freeze baked cookies for up to 3 months; thaw at room temperature before enjoying.

How to Serve

A close-up view of a stack of three soft cookies on a white marbled surface, the top cookie has a bite taken out of it showing a chewy interior with white and light brown chips scattered throughout. The cookies are light golden brown with slightly rough, crumbly texture, highlighted by the smooth, shiny appearance of the chips embedded in the dough. A few loose chips are placed on the surface near the cookies, adding more visual interest. In the background, blurred cookies are slightly visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter since the recipe already includes sea salt caramel chips and salt, which balance the overall saltiness. Using salted butter may make the cookies too salty.

Do I need to chill the cookie dough?

Chilling is not required, but if your kitchen is warm or you want thicker cookies, chilling the dough for 30 minutes helps control spreading during baking.