Description
Craft heavenly Salted Caramel White Chocolate Cookies! Creamed butter and sugars create a tender base for sweet chips and salty notes. Baking joy, complete with instructions and nutrition.
Ingredients
Scale
- 2 ¼ cups All-purpose flour
- 1 tsp Baking soda & ½ tsp Salt
- 1 cup (2 sticks) Unsalted butter, softened
- 1 ½ cups Sugar (¾ cup granulated, ¾ cup light brown, packed)
- 2 Large eggs
- 1 teaspoon vanilla bean paste
- 1 ½ cups White chocolate chips
- ½ cup Salted caramel sauce, plus extra for drizzling
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a large bowl, using an electric mixer, cream together the softened butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the alcohol-free vanilla extract until well combined.
- Step 2: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Fold in the white chocolate chips until evenly distributed throughout the dough.
- Step 3: Scoop approximately 2 tablespoons of cookie dough per cookie. Flatten each ball slightly, create a small indentation or well in the center, and spoon about ½ teaspoon of salted caramel sauce into the well. Carefully fold the dough around the caramel to seal it, forming a ball again. Place the dough balls onto the prepared baking sheets, leaving about 2 inches between them.
- Step 4: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Once cooled, drizzle with additional salted caramel sauce and sprinkle with flaky sea salt, if desired.
Notes
- Store your cookies in an airtight container at room temperature for up to 3-4 days to keep them wonderfully soft, or refrigerate for longer freshness, especially with the gooey caramel.
- For a warm, gooey center experience, pop a cookie in the microwave for 10-15 seconds or gently reheat in a preheated oven at 250°F (120°C) for a few minutes until the chocolate and caramel are just melted.
- These rich cookies are perfectly complemented by a tall glass of cold milk, a warm cup of coffee, or even a scoop of vanilla bean ice cream for an extra special treat.
- When forming your cookies, take a moment to really seal the dough completely around the caramel well; this ensures the delicious salted caramel stays nestled inside without leaking during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 medium cookie (approx. 35g)
- Calories: 220
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 7g
- Trans Fat: 0.1g
- Protein: 19g