Salted Caramel White Chocolate Cookies (Print-Friendly Version)

Enjoy soft, chewy cookies filled with white chocolate chips and caramel bits, highlighted by a sprinkle of sea salt. Perfect for holiday gatherings or December baking, these treats feature salty, sweet, and chewy in every bite—one to keep handy.

# Ingredients You’ll Need:

→ Dough Base

01 - 1 cup (2 sticks) unsalted butter, softened
02 - 3/4 cup granulated sugar
03 - 3/4 cup packed light brown sugar
04 - 2 large eggs
05 - 2 teaspoons vanilla extract

→ Dry Ingredients

06 - 2 1/4 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1 teaspoon salt

→ Mix-Ins & Finish

09 - 1 cup white chocolate chips
10 - 1 cup caramel bits
11 - Sea salt flakes, for sprinkling

# How to Make It:

01 - Preheat oven to 375°F. Line baking sheets with parchment paper to prevent sticking.
02 - In a large bowl, combine softened butter, granulated sugar, and brown sugar. Beat until light and fluffy.
03 - Add eggs one at a time, blending well after each addition. Mix in vanilla extract until evenly incorporated.
04 - In a separate bowl, whisk together all-purpose flour, baking soda, and salt for an even mixture.
05 - Gradually mix dry ingredients into the butter mixture, stirring just until combined. Avoid overmixing to ensure a tender texture.
06 - Fold in white chocolate chips and caramel bits until evenly distributed throughout the dough.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing evenly for proper spreading.
08 - Sprinkle each portion with sea salt flakes to enhance flavor balance.
09 - Bake for 10–12 minutes, or until edges are golden while centers remain slightly soft.
10 - Allow cookies to cool on the baking sheets for several minutes before transferring to a wire rack to cool completely.

# Extra Suggestions:

01 - Opt for premium white chocolate chips and caramel bits for optimal flavor and texture.
02 - Cookies continue firming as they cool—avoid overbaking to preserve a soft, chewy center.
03 - Store cooled cookies in an airtight container at room temperature for up to three days.
04 - For convenience, shape and freeze portions of dough up to two months in advance; thaw in the refrigerator before baking.

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