Salted Caramel White Chocolate Cookies Recipe
Delight in these indulgent Salted Caramel White Chocolate Cookies featuring a perfect balance of rich browned butter, sweet white chocolate chips, and savory sea salt caramel chips. Crispy on the edges and chewy in the center, these cookies are an irresistible treat for any sweet tooth lover.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet 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
Dry Ingredients
- 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
Add-ins
- 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
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat mat and set it aside to prepare for baking.
- Cream Butter and Sugars: In a medium-sized mixing bowl, cream together the cold or room temperature butter with the brown sugar and granulated sugar until the mixture is light and fluffy. Then add in the eggs and vanilla extract, beating well until fully combined and fluffy.
- Combine Dry Ingredients: In a separate step, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined to form a cookie dough.
- Add Chips and Caramel Bits: Fold in the HERSHEY’S Kitchens Sea Salt Caramel Chips, white chocolate chips, and if using, the soft caramel bits. Mix well to evenly distribute the add-ins throughout the dough. There is no need to chill the dough unless it’s warm or sticky.
- Scoop Dough: Using a cookie scoop (about ¼ cup size), drop rounded scoops of dough onto the prepared baking sheet, making sure to leave approximately 2 inches between each cookie to allow for spreading while baking.
- Bake Cookies: Bake in the preheated oven at 350°F for about 12–15 minutes, or until the edges are golden but centers are still soft.
- Cool Cookies: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to set. Then transfer the cookies to a wire rack to cool completely before serving or storing.
Notes
- Do not use softened or warm butter; cold or room temperature butter helps maintain the proper dough consistency.
- Feel free to add or omit the soft caramel bits based on personal preference.
- If dough feels too soft or sticky, chilling for about 30 minutes can help with scooping and spreading.
- Cookies may continue to firm up slightly as they cool on the baking sheet and wire rack.
- Storage: Keep cookies fresh in an airtight container at room temperature for up to 5 days.
Keywords: Salted caramel cookies, white chocolate cookies, caramel chip cookies, homemade cookies, sea salt caramel, dessert cookies
