Salted Caramel White Chocolate Cookies
These Salted Caramel White Chocolate Cookies are a moist, chewy cookie with caramel & white chocolate chunks in the dough, all sprinkled with fleur de sel!
Everyone has a few food obsessions.
For some people, it’s chocolate. For some, they can’t resist a giant jar of Nutella (I’m talking about you Mom…). Others have a weakness for french fries. For me? White chocolate, browned butter, dulce de leche and salted baked goods.
Since I discovered salted chocolate chip cookies, regular ones just don’t taste as good (not saying I won’t eat them). And when I have the opportunity to add white chocolate to something, I always take it.
So, a white chocolate, salted cookie? Heaven.
And this cookie? The batter has caramel mixed in, you get melty delicious white chocolate morsels, it has the perfect sprinkling of fleur de sel, and has the perfect chew you want for all your cookies. Thanks to the caramel, these cookies stay perfectly chewy and moist for days. You’ll love them.
If you’re not huge white chocolate fan, feel free to use dark chocolate. However, I do highly recommend the white chocolate. Enjoy!
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Salted Caramel White Chocolate Cookies
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 24 1x
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- ¾ cup granulated sugar
- 1 cup dark brown sugar, packed
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- ⅓ cup caramel sauce (you can use any caramel sauce here, but I recommend Trader Joe’s Fleur De Sel Caramel Sauce)
- 3¾ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking soda
- 9 ounces (1 ½ cups) good quality white chocolate, chopped into 1/2 inch pieces
- Flaky sea salt (I used fleur de sel)
Instructions
- Preheat oven to 350*F. Using a stand or electric mixer, beat together the butter and sugars until light and fluffy. Beat in the caramel sauce. Add in eggs one at a time and then mix in the vanilla extract.
- In an alternate bowl, whisk together the flour, salt and baking soda. Slowly add to wet ingredients. Stir in the white chocolate chunks.
- Bake cookies on a parchment or Silpat-lined baking sheet. Before baking, press dough down slightly and sprinkle with a pinch or two of sea salt. Bake for 12-15 minutes or until just golden around edges. Remove and let cool for 5 minutes before transferring to a cooling rack.
Notes
Recipe adapted from Picky Palate
These were delicious!! I loved the little pinch of salt with the caramel. Keep it up Rachel.
These are great! I just made up a batch in both white and dark chocolate and, you’re right, the white chocolate is definitely the way to go!
This recipe sounds delicious. I want to bake these asap. Thank you for posting. I will let you know how my cookies turn out! :-)
WOW! Just make these. They taste like heaven I will be making them for a Christmas cookie exchange.. Delicious thank you!!
So glad you loved them! Thanks Sabrina.
These were so easy to make and very delicious. I got 4 dozen generously sized cookies from this recipe!
Awesome so thrilled to hear that you like them!
Do you mean a teaspoon vanilla? A tablespoon seems like a lot? I’m in the middle of making them if you can respond quickly! Thanks! Jenny
Hi Jenny, a tablespoon is correct! These are very vanilla heavy :) but if you just used a teaspoon, that’s fine too.
A local hotel brought some similar cookies by a minute ago and I thought “I have GOT to find a recipe for these…” BOOM! Thank you!
Of course, hope they live up to the expectations!! :) Enjoy!
What do you mean by 2 sticks of butter? 1 cup?
Yup, exactly! Will update the recipe to be more specific :)
How much salt goes in?
This recipe calls for ½ teaspoon salt, which you can see in the recipe card.