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
Units
Scale
- 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.
