SALTED CARAMEL WHITE CHOCOLATE CHIP COOKIES

Salted Caramel White Chocolate Chip Cookies are made with caramel chips, white chocolate chips, brown sugar, butter, and a sprinkle of sea salt for a warm, chewy cookie with the perfect salty-sweet balance. They bake up with crisp edges, gooey centers, and pools of melty caramel and white chocolate—ideal for dessert trays, gifting, or satisfying a cookie craving on any day.

Recipe Highlights

• Soft and chewy: These cookies bake up with perfectly crisp edges while staying soft and gooey in the center, thanks to the balance of butter, sugars, and a quick chill. Every bite is packed with pools of melty caramel and white chocolate, making them feel like a bakery treat you can easily make at home.
• Sweet and salty: The sprinkle of flaky sea salt on top brings out the rich caramel flavor and balances the sweetness of the white chocolate. This simple addition elevates each cookie, making them taste more complex while still being incredibly approachable to bake.
• Easy to make: With straightforward ingredients you likely have on hand and minimal prep time, these cookies come together without fuss. Chilling the dough for a short time helps control spreading and ensures thick, chewy cookies that still have those soft centers you love.
• Perfect for sharing: Whether you’re making these cookies for a bake sale, adding them to a dessert tray, or dropping off a batch to a friend, they hold up well and stay soft for days. They also freeze beautifully, making them a convenient make-ahead treat for busy seasons.
• Customizable: You can swap out the caramel chips for butterscotch chips if you want a slightly different flavor profile or add chopped pecans for extra crunch and a nutty contrast to the sweet, creamy white chocolate. You can even drizzle melted chocolate over the tops for a bakery-style finish.

Ingredients in Salted Caramel White Chocolate Chip Cookies

Here’s what you’ll need for these cookies:

• All-purpose flour: Provides structure while keeping cookies tender.
• Baking powder & baking soda: Help the cookies rise and spread perfectly.
• Sea salt: Balances sweetness and highlights the caramel flavor.
• Unsalted butter: Adds rich flavor and creates a soft, chewy texture.
• Brown sugar & granulated sugar: Sweeten the cookies with caramel undertones from the brown sugar.
• Egg: Binds ingredients and adds moisture.
• Vanilla extract: Adds warmth and enhances the cookie’s flavor.
• Caramel chips: Create sweet caramel pockets throughout the cookies.
• White chocolate chips: Add creamy sweetness that pairs perfectly with caramel.
• Extra sea salt: For sprinkling on warm cookies for a pop of flavor.

Helpful Tips

Full instructions can be found in the recipe card below, but here are a few helpful tips!

• Chill the dough: Refrigerating the dough for 10–15 minutes before baking helps control spreading, resulting in thick, chewy centers with crisp edges. It also deepens the flavors for a richer cookie.
• Use parchment paper: This prevents sticking, promotes even baking, and makes cleanup a breeze, especially helpful when baking multiple batches during the holidays or for gatherings.
• Don’t overmix: Mix the dry ingredients into the wet until just combined to keep the cookies soft and tender. Overmixing can lead to tough cookies by activating too much gluten.
• Salt while warm: Sprinkle flaky sea salt on the cookies as soon as they come out of the oven so it adheres well. The salt enhances the caramel flavor and balances the sweetness from the white chocolate.
• Check for doneness: Bake until the edges are lightly golden but the centers still look slightly soft. The cookies will continue to set on the baking sheet as they cool, resulting in a perfectly chewy texture.

Storage Instructions

• Store cooled cookies in an airtight container at room temperature for up to 4–5 days.
• To freeze, place cookies in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.

FAQs

Can I skip the chilling step?
You can, but chilling the dough for at least 10–15 minutes helps prevent the cookies from spreading too thin in the oven. This quick step keeps the cookies thick and chewy while still allowing the edges to crisp up nicely. If you prefer thinner, crispier cookies, you can skip the chill, but keep an eye on the baking time as they may cook faster.

Can I use salted butter instead of unsalted?
Yes, you can use salted butter if that’s what you have on hand. Just be sure to reduce the added sea salt in the dough by about half to prevent the cookies from becoming overly salty. You can still add a light sprinkle of flaky sea salt on top after baking for that perfect sweet-salty finish without overwhelming the flavor.

What other chips can I use in these cookies?
These cookies are very flexible! You can swap the caramel chips for butterscotch chips for a similar sweetness with a slightly different flavor. Milk chocolate or dark chocolate chips can also be added for a richer chocolate contrast. Chopped pecans or walnuts are great additions if you like a bit of crunch in your cookies, and a handful of shredded coconut can add an extra layer of texture and flavor.

Can I freeze the dough or the baked cookies?
Yes! To freeze the dough, scoop it into balls, place them on a baking sheet, and freeze until firm. Transfer to a freezer-safe bag and store for up to 2 months. You can bake directly from frozen, adding 1–2 extra minutes to the baking time. Baked cookies can also be frozen in a single layer in an airtight container, making it easy to grab a cookie whenever you need a sweet treat.

Soft, chewy, and packed with pools of caramel and white chocolate, these Salted Caramel White Chocolate Chip Cookies will quickly become your go-to recipe for a sweet treat any day of the week.