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

Scale

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.