There’s something magical about biting into a cookie that manages to be both familiar and surprising. These Salted Caramel White Chocolate Cookies are exactly that kind of treat. Soft and chewy with pools of melty white chocolate and little pockets of gooey caramel, they’re topped off with just a hint of sea salt that elevates every bite. It’s the kind of cookie that makes you pause, smile, and maybe even reach for a second (or third) before you’ve realized what you’re doing.
This cookie recipe brings back memories of crisp autumn afternoons and cozy winter evenings — the kind of days where a warm oven feels like a hug and the scent of cookies drifting through the house draws everyone into the kitchen. These cookies aren’t just a dessert; they’re a moment. A small, sweet pause in your day.
In our family, caramel and white chocolate are a bit of an underrated duo. Growing up, chocolate chip cookies were the star — but these? These were the “special occasion” cookies. The ones that made appearances during snow days, movie marathons, or when someone needed a little extra comfort. And once you try them, I’m pretty sure they’ll earn a permanent place in your cookie rotation too.
Why You’ll Love This Recipe:
- Sweet and salty perfection – that hit of flaky sea salt on top makes every bite memorable.
- Ultra soft and chewy texture with golden edges and a melt-in-your-mouth center.
- Easy to make with simple pantry ingredients, but they taste like a bakery treat.
- Make-ahead friendly – the dough freezes beautifully for cookie cravings anytime.
INGREDIENTS YOU’LL NEED:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup caramel bits (or soft caramels chopped into small pieces)
- Flaky sea salt, for sprinkling
HOW TO MAKE SALTED CARAMEL WHITE CHOCOLATE COOKIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Cream the butter and sugars
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes with an electric mixer on medium speed.
Tip from my kitchen: Let the butter sit out for at least 30 minutes before baking. Soft (but not melted) butter is key to a perfectly chewy cookie.
Step 2: Add eggs and vanilla
Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This is where that deep cookie flavor starts to build.
Step 3: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add this dry mixture to the wet ingredients, mixing on low speed just until combined. Don’t overmix – we want soft, tender cookies, not tough ones!
Step 4: Add the mix-ins
Fold in the white chocolate chips and caramel bits. Make sure they’re evenly distributed so you get some of each in every bite. The caramel will melt and create little golden puddles in the cookie – so good.
Step 5: Scoop and bake
Using a cookie scoop or spoon, drop rounded balls of dough (about 2 tablespoons each) onto a parchment-lined baking sheet, leaving space between them to spread. Press a few extra white chocolate chips on top for a pretty finish, and sprinkle lightly with flaky sea salt.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set. The cookies will look slightly underbaked in the center – that’s what you want!
Step 6: Cool (if you can wait)
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Or eat one warm with a cold glass of milk – no judgment here.
HELPFUL TIPS:
- Use soft caramels or caramel bits – if you’re using full-size caramels, chop them into smaller pieces so they melt evenly.
- Chill the dough if needed – if your dough feels too soft, pop it in the fridge for 20–30 minutes before baking to prevent too much spreading.
- Use parchment paper – caramel can get sticky when it melts, and parchment helps avoid mess.
- Don’t skip the salt – that sprinkle of sea salt isn’t just for looks. It balances the sweetness and makes the flavors pop.
DETAILS:
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
You can make the dough ahead and store it in the fridge for up to 3 days or freeze individual cookie dough balls for up to 2 months. Bake directly from frozen, just add a minute or two to the baking time.
NUTRITIONAL INFORMATION: (per cookie, approx.)
- Calories: 230
- Fat: 11g
- Carbohydrates: 30g
- Sugar: 19g
- Protein: 2g
FREQUENTLY ASKED QUESTIONS:
Can I freeze the cookie dough?
Yes! Scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer to a freezer-safe bag. Bake straight from frozen whenever the craving hits.
What if I don’t have caramel bits?
You can chop soft caramels into small chunks. Just make sure they’re not too large or they’ll melt too much and spread.
Can I make these gluten-free?
Yes, you can use a 1:1 gluten-free flour blend, though the texture may be slightly different. Make sure your caramels and chocolate chips are gluten-free too.
STORAGE INSTRUCTIONS:
Store the baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them (baked or unbaked) in a freezer-safe container for up to 2 months.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other chewy delights:
- Salted Caramel Chocolate Chip Cookie Bars
- Double Chocolate Chip Cookies
- Easy Peanut Butter Blossoms – Classic Cookies with a Chocolatey Twist!
- Homemade Reese’s Cups
CONCLUSION
Whether you’re baking a batch for a holiday cookie tray, a potluck, or just to treat yourself on a Tuesday, these Salted Caramel White Chocolate Cookies bring warmth and sweetness to any occasion. They’re cozy, crave-worthy, and just the right mix of indulgent and familiar. So go ahead—preheat that oven, gather your ingredients, and enjoy a little taste of comfort in cookie form. You deserve it.
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Salted Caramel White Chocolate Cookies
Description
There’s something magical about biting into a cookie that manages to be both familiar and surprising. These Salted Caramel White Chocolate Cookies are exactly that kind of treat. Soft and chewy with pools of melty white chocolate and little pockets of gooey caramel, they’re topped off with just a hint of sea salt that elevates every bite. It’s the kind of cookie that makes you pause, smile, and maybe even reach for a second (or third) before you’ve realized what you’re doing.
This cookie recipe brings back memories of crisp autumn afternoons and cozy winter evenings — the kind of days where a warm oven feels like a hug and the scent of cookies drifting through the house draws everyone into the kitchen. These cookies aren’t just a dessert; they’re a moment. A small, sweet pause in your day.
In our family, caramel and white chocolate are a bit of an underrated duo. Growing up, chocolate chip cookies were the star — but these? These were the “special occasion” cookies. The ones that made appearances during snow days, movie marathons, or when someone needed a little extra comfort. And once you try them, I’m pretty sure they’ll earn a permanent place in your cookie rotation too.
Ingredients
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup white chocolate chips
1 cup caramel bits (or soft caramels chopped into small pieces)
Flaky sea salt, for sprinkling
Instructions
Step 1: Cream the butter and sugars
Start by preheating your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 2–3 minutes with an electric mixer on medium speed.
Tip from my kitchen: Let the butter sit out for at least 30 minutes before baking. Soft (but not melted) butter is key to a perfectly chewy cookie.
Step 2: Add eggs and vanilla
Crack in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. This is where that deep cookie flavor starts to build.
Step 3: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add this dry mixture to the wet ingredients, mixing on low speed just until combined. Don’t overmix – we want soft, tender cookies, not tough ones!
Step 4: Add the mix-ins
Fold in the white chocolate chips and caramel bits. Make sure they’re evenly distributed so you get some of each in every bite. The caramel will melt and create little golden puddles in the cookie – so good.
Step 5: Scoop and bake
Using a cookie scoop or spoon, drop rounded balls of dough (about 2 tablespoons each) onto a parchment-lined baking sheet, leaving space between them to spread. Press a few extra white chocolate chips on top for a pretty finish, and sprinkle lightly with flaky sea salt.
Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set. The cookies will look slightly underbaked in the center – that’s what you want!
Step 6: Cool (if you can wait)
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Or eat one warm with a cold glass of milk – no judgment here.
Notes
You can make the dough ahead and store it in the fridge for up to 3 days or freeze individual cookie dough balls for up to 2 months. Bake directly from frozen, just add a minute or two to the baking time.