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There's something completely addictive about mixing smooth, creamy white chocolate with pockets of rich, buttery salted caramel in these cookies. This treat gives you bakery-quality results with that perfect mix of crunchy edges and soft middles that you'll want to share with friends—or maybe just keep for yourself.
The amazing smell that fills the house when these are baking always draws everyone into the kitchen before I even pull them out. My little ones love to help drop spoonfuls of dough onto the baking tray to make perfectly imperfect shapes.
Round Up Your Ingredients
- Unsalted butter: use it cold or room temp for the best flavor and texture don't go with softened or melted for these cookies
- Brown sugar: creates chewiness and deeper flavor make sure it's soft and fresh for the right moisture
- Granulated sugar: makes the edges crispy and balances the sweetness
- Large eggs: hold everything together and build structure always pick fresh for better taste
- Pure vanilla extract: smooths out all the flavors go for the real stuff for best results
- All-purpose flour: creates the cookie base and gives that perfect soft yet chewy bite
- Baking soda: helps cookies spread and rise slightly
- Baking powder: gives a bit of lift try the aluminum-free kind for better flavor
- Salt: cuts the sweetness and brings out other flavors fine sea salt mixes in most evenly
- GHIRARDELLI sea salt caramel chips: create bursts of sweet-salty goodness worth hunting down for their amazing melt
- White chocolate chips: add creamy sweet spots throughout look for brands with actual cocoa butter
- Optional soft caramel bits: make extra gooey centers try to find ones made with real butter for the best melt
How to Make It
- Prepare Baking Sheets:
- Heat your oven to 350 degrees and put parchment paper or a silpat on your baking sheets. This stops the caramel and chocolate from sticking and makes cleanup super easy.
- Cream Butter and Sugars:
- Grab a medium mixing bowl and mix your cold or room temp butter with both sugars. Beat them until they're fluffy and light. This puts air in the dough and helps dissolve the sugar for amazing chewiness.
- Add Eggs and Vanilla:
- Mix in both eggs and the vanilla extract. Keep beating until everything looks smooth and light. This step builds structure that makes thick, perfect cookies.
- Combine Dry Ingredients:
- In another bowl, mix your flour, baking soda, baking powder and salt together. If your flour has lumps, give it a quick sift. Add this dry mix to your wet ingredients and stir just until combined. Don't mix too much or your cookies might get tough.
- Fold in Chips and Caramel:
- Add the salted caramel chips, white chocolate chips and caramel bits if you're using them. Stir with a spatula to spread them evenly through the dough. You'll end up with thick dough packed with goodies.
- Shape and Bake:
- Scoop big spoonfuls of dough (about 1/4 cup each) using a cookie scoop or ice cream scoop. Place them on your lined baking sheets with about two inches between each. If they seem too tall, push them down slightly. Bake for 12-15 minutes until the edges turn golden but the centers still look a bit soft.
- Cool and Enjoy:
- Take them out and let them sit on the baking sheet for five minutes. This helps them finish cooking and set up. Then move them carefully to a cooling rack. Eat them warm for melty caramel or cool for firmer cookies.
I love pressing extra caramel chips on top before baking to make them look like they came from a fancy bakery. I'll never forget when my daughter asked if we could make enough to stack into a birthday cake—such a sweet memory.
Tasty Upgrades
If you can't find sea salt caramel chips, just chop up soft caramels and sprinkle them with a bit of flaky salt. Try to get good white chocolate chips with real cocoa butter for the best melt. Want some crunch? Throw in some lightly toasted pecans or macadamias for extra buttery flavor if you're a nut fan.
Ways to Enjoy
Try these cookies while they're still a bit warm with a scoop of vanilla ice cream for an amazing dessert. They're great with a glass of cold milk or coffee in the afternoon. You can also stack them up, tie with a ribbon, and give as homemade gifts for special occasions or birthdays.
Fun Variations
Salted caramel and white chocolate have become super popular in bakeries over the last ten years, bringing classic flavors together in a modern treat. These cookies work great during winter baking season but are just as good in spring or fall—just add seasonal sprinkles or holiday-themed chocolate chips to match the occasion.
Making these with my kids has turned into our holiday tradition where everyone gets to add their preferred amount of chips to their own dough scoops. Each batch vanishes fast, and I always get calls from someone asking if I can spare a few extras for their freezer stash.
Common Questions About This Recipe
- → Can I use regular caramel chips instead of sea salt caramel chips?
You can definitely use plain caramel chips, though the sea salt variety adds that nice salty kick that really brings out all the flavors.
- → What makes these cookies chewy instead of crunchy?
The brown sugar and cold butter work together to keep moisture in the cookies, which gives them that soft, chewy bite you'll love.
- → Can I substitute the white chocolate chips with other chocolate types?
For sure! Try milk or dark chocolate if you want. But white chocolate pairs really nicely with the rich caramel taste.
- → Do I need to chill the dough before baking?
You don't need to chill it at all unless your dough feels too warm after mixing. A quick chill can stop them from spreading too much if that happens.
- → How should I store leftover cookies for freshness?
Put them in a container that seals tight and keep them at room temp for up to 4 days. If you want them to last longer, just pop them in the freezer.