How do I prevent the caramel bits from melting too much or burning?

Caramel bits can sometimes melt too much and spread if placed too close to the edge of the cookie. To avoid this, try gently pressing them into the center of the dough balls instead of mixing them too thoroughly. Also, avoid overbaking — stick to the 10–12 minute range and remove the cookies once the edges are just golden.

Can I freeze Salted Caramel White Chocolate Cookies?

Yes, you can freeze both the raw dough and baked cookies. For dough, scoop it into balls and freeze them on a tray. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes. Baked cookies can be stored in an airtight container in the freezer for up to 3 months.

What makes these cookies chewy instead of crispy?

The high ratio of brown sugar to granulated sugar, along with the use of butter and slightly underbaking the cookies, contributes to a soft and chewy texture. Additionally, not overmixing the dough and avoiding overbaking are key to maintaining that perfect cookie chew

Salted Caramel White Chocolate Cookies – Chewy, Gooey & Perfectly Sweet

Name: Salted Caramel White Chocolate Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 cup white chocolate chips; 1 cup caramel bits; 1/2 teaspoon sea salt (for sprinkling)

Description

These Salted Caramel White Chocolate Cookies are soft, chewy, and perfectly balanced with sweet white chocolate, gooey caramel bits, and a sprinkle of sea salt on top. Perfect for any occasion, these cookies are easy to make and deliver indulgent flavor in every bite.

Ingredients

Scale

1 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips
1 cup caramel bits
1/2 teaspoon sea salt (for sprinkling)

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Instructions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add dry ingredients to wet ingredients and stir until just combined.
Fold in white chocolate chips and caramel bits until evenly distributed.
Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them 2 inches apart.
Bake for 10–12 minutes, until edges are golden but centers are still soft.
Immediately sprinkle with a pinch of sea salt after removing from the oven.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the dough for 30–60 minutes if you prefer thicker cookies.
Use flaky sea salt like Maldon for best flavor and presentation.
Cookies will continue baking on the sheet after removal from oven — don’t overbake.
Freeze dough balls for up to 3 months for easy make-ahead baking.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 220 kcal
Sugar: 18 g
Sodium: 120 mg
Fat: 11 g
Saturated Fat: 6 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg