Short Description
These White Chocolate Caramel Chunk Cookies are a delightful blend of rich flavors and textures. With creamy white chocolate, gooey caramel, and a soft, chewy interior, these cookies are a perfect treat for any occasion. Whether enjoyed fresh out of the oven or paired with a warm beverage, they are sure to satisfy any sweet tooth.
Why You’ll Love This Recipe
Combines the sweet richness of white chocolate with the buttery flavor of caramel.
Soft and chewy texture with slightly crisp edges.
Simple and easy to make with pantry-friendly ingredients.
Perfect for holidays, gatherings, or an everyday indulgence.
Can be customized with different chocolate varieties for added depth of flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chunks
½ cup caramel chunks
½ cup assorted chocolate pieces for topping
2 tablespoons heavy cream for drizzle
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.
Fold in the white chocolate chunks and caramel chunks.
Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
Press a few assorted chocolate pieces on top of each cookie for added texture and flavor.
Bake for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
In a small saucepan, heat the heavy cream until warm, then drizzle over the cookies for an extra touch of richness.
Serve warm or allow to cool completely before storing.
Servings and Timing
Servings: Makes approximately 12-16 cookies
Preparation Time: 15 minutes
Baking Time: 10-12 minutes
Total Time: 30 minutes
Variations
Nutty Twist: Add ½ cup of chopped pecans or walnuts for extra crunch.
Dark Chocolate Version: Replace white chocolate chunks with dark chocolate for a more intense cocoa flavor.
Salted Caramel Option: Sprinkle a pinch of sea salt on top of the cookies before baking to enhance the caramel flavor.
Stuffed Cookies: Place a small caramel candy inside each dough ball before baking for a gooey caramel center.
Gluten-Free Alternative: Use a gluten-free all-purpose flour blend to make this recipe suitable for gluten-free diets.
Storage/Reheating
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Refrigeration: If you prefer a firmer texture, keep them in the refrigerator for up to 7 days.
Freezing: Place baked cookies in a freezer-safe container or bag and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: Warm cookies in the microwave for 10-15 seconds to restore their soft, gooey texture.
FAQs
How do I prevent my cookies from spreading too much?
Ensure that your butter is at room temperature but not melted. Also, chilling the dough for 30 minutes before baking can help control spreading.
Can I use caramel sauce instead of caramel chunks?
Caramel sauce may make the dough too wet, so it is best to use caramel chunks or caramel candies for better texture.
Can I substitute margarine for butter?
Yes, but butter provides better flavor and texture. If using margarine, choose one with a high fat content.
Can I make these cookies ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 48 hours before baking. Let it sit at room temperature for 10 minutes before scooping.
Why are my cookies turning out too hard?
Overbaking is the most common cause. Remove cookies from the oven when the edges are set but the centers are still slightly soft.
Can I add more chocolate to the dough?
Absolutely! Feel free to increase the chocolate or caramel chunks for an even richer taste.
What can I use instead of white chocolate?
You can substitute with milk chocolate, dark chocolate, or even butterscotch chips for a different flavor profile.
How do I make these cookies chewier?
Using more brown sugar than granulated sugar and slightly underbaking the cookies will enhance their chewiness.
Can I freeze the cookie dough instead of the baked cookies?
Yes! Scoop the dough onto a baking sheet and freeze until solid. Then transfer to a freezer bag and bake from frozen, adding an extra 1-2 minutes to the baking time.
Do I have to drizzle heavy cream on top?
No, the drizzle is optional. However, it adds an extra layer of creaminess and enhances the caramel flavor.
Conclusion
These White Chocolate Caramel Chunk Cookies offer the perfect combination of chewy, sweet, and indulgent flavors. With their golden-brown edges, gooey caramel, and rich chocolate, they are an irresistible treat for any occasion. Whether enjoyed fresh from the oven or stored for later enjoyment, these cookies are sure to be a crowd favorite. Give this recipe a try and experience the perfect blend of flavors and textures in every bite.
Irresistible White Chocolate Caramel Chunk Cookies
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12-15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These White Chocolate Caramel Chunk Cookies are the ultimate indulgence! Soft, chewy, and packed with rich white chocolate and gooey caramel chunks, they’re a perfect blend of sweet and buttery flavors. A drizzle of cream adds extra decadence, making these cookies absolutely irresistible!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chunks
- 1/2 cup caramel chunks
- 1/2 cup assorted chocolate pieces for topping
- 2 tablespoons heavy cream (for drizzle)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together flour, baking soda, and salt in a small bowl; set aside.
- Cream butter and sugars in a large mixing bowl until light and fluffy.
- Add egg and vanilla extract, mixing until fully incorporated.
- Gradually add dry ingredients to the wet mixture, stirring just until combined.
- Fold in white chocolate chunks and caramel pieces until evenly distributed.
- Scoop dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Press extra chocolate pieces on top of each cookie for added richness.
- Bake for 10-12 minutes, or until the edges are golden brown but the center remains soft.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
- Drizzle with heavy cream while still warm for an extra touch of creaminess.
Notes
- For extra gooey cookies, slightly underbake them and let them finish setting on the tray.
- You can swap caramel chunks for toffee bits for a crunchier texture.
- Store in an airtight container at room temperature for up to 5 days.
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