Soft & Chewy Salted Caramel White Chocolate Cookies
If you crave that irresistible combination of sweet and salty, these Salted Caramel White Chocolate Cookies are about to become your new favorite treat. Visually, they are invitingly soft with a pale golden hue, studded generously with creamy white chocolate and rich, tan sea salt caramel chips. As seen in the photos, these cookies have that perfect bakery-style look—thick, chewy, and loaded with goodies in every single bite.
The magic of this recipe lies in the balance of flavors. The buttery dough, enriched with brown sugar, provides a caramel-like base that perfectly complements the Hershey’s sea salt caramel chips. The white chocolate adds a creamy, milky sweetness that cuts through the saltiness, creating a flavor profile that is sophisticated yet comforting. They are sturdy enough to dunk in milk but soft enough to melt in your mouth.
Secrets to the Perfect Salted Caramel White Chocolate Cookies
Why It Works
This recipe works because of the flavor contrast. White chocolate can sometimes be overly sweet on its own, but pairing it with the savory notes of sea salt caramel creates a harmonious blend. The texture is also key; the high ratio of flour to butter (3 1/2 cups to 1 cup) creates a substantial, cake-like crumb that stays soft for days, rather than a thin, crispy cookie.
A specific technique visible in the photo is the “chip studding” method. To get that photogenic look where the chips are clearly visible on top, save a handful of the caramel and white chocolate chips to press into the tops of the dough balls just before baking (or immediately after they come out of the oven). This ensures the mix-ins don’t get lost inside the dough.
Chef’s Tips
- Measure Flour Correctly: Because this recipe uses a lot of flour, it is crucial to use the “spoon and level” method. Scooping directly with the measuring cup can pack the flour down, leading to dry, crumbly cookies.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows the sugars to cream properly with the butter, creating pockets of air that give the cookies their soft lift.
- Don’t Overbake: These cookies are meant to be soft. Pull them from the oven when the edges are just barely set and the centers still look slightly underdone. They will firm up as they cool on the baking sheet.
Serve these warm with a cold glass of milk, or sandwich them around a scoop of vanilla bean ice cream for an indulgent dessert sandwich.
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them extra soft, place a slice of white bread in the container with them (the cookies absorb moisture from the bread). The baked cookies freeze well for up to 3 months.
Substitutions
Caramel Chips: If you can't find the sea salt caramel chips, you can use regular caramel bits (Kraft) or butterscotch chips, though the flavor profile will be sweeter and less salty. White Chocolate: You can swap white chocolate chips for semi-sweet or dark chocolate chunks for a different flavor contrast. Salt: If using salted butter, reduce the added salt to 1/2 tsp.
Ingredients
3 1/2 cups, spooned and leveled
1/2 tsp
1 tsp
1 tsp
1 cup (2 sticks), softened to room temperature
1 cup
3/4 cup, packed
2 large, room temperature
2 tsp, pure
1 bag (10 oz)
1 cup
Shopping Tip
For best results, gather all ingredients before you start cooking. Fresh ingredients will give you the most flavorful results.
Instructions
Preheat oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and creamy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl.
Turn mixer to low speed. Gradually add the dry ingredients to the wet ingredients, mixing just until streaks of flour disappear. Do not overmix.
Gently fold in the bag of sea salt caramel chips and the white chocolate chips with a spatula. (Tip: Save a few chips for the tops).
Scoop dough into rounded tablespoons (or use a cookie scoop) and place onto prepared baking sheets, spaced 2 inches apart. Press reserved chips into the tops. Bake for 9-11 minutes until edges are barely golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve this recipe straight from the kitchen for the best taste and texture. It's sure to become a favorite that you'll make again and again.
Frequently Asked Questions
→ What type of ingredients work best for this dish?
Use the freshest ingredients available for the best flavor and texture results.
→ Can I make substitutions?
Yes, feel free to swap ingredients based on your preferences or dietary needs.
→ How do I store leftovers?
Store in the refrigerator and reheat gently to maintain the best texture.
Soft & Chewy Salted Caramel White Chocolate Cookies
If you crave that irresistible combination of sweet and salty, these Salted Caramel White Chocolate Cookies are about to become your new favorite treat. Visuall
Ingredients
Instructions
Preheat oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed until light and creamy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Scrape down the sides of the bowl.
Turn mixer to low speed. Gradually add the dry ingredients to the wet ingredients, mixing just until streaks of flour disappear. Do not overmix.
Gently fold in the bag of sea salt caramel chips and the white chocolate chips with a spatula. (Tip: Save a few chips for the tops).
Scoop dough into rounded tablespoons (or use a cookie scoop) and place onto prepared baking sheets, spaced 2 inches apart. Press reserved chips into the tops. Bake for 9-11 minutes until edges are barely golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Rate This Recipe
Tools You'll Need
- Stand Mixer or Hand Mixer
- Baking Sheet
- Cookie Scoop
Recipe Tags
Welcome to Cozy Bites Kitchen
At Cozy Bites Kitchen, we believe that great food doesn't have to be complicated. Our passion is creating easy, cozy, and delicious homemade recipes for everyday cooking - quick meals, comfort dishes, family dinners, soups, pastas, and simple home-style favorites. Warm, friendly, and fuss-free cooking made for real life.
LEARN MORE
