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White chocolate chips and caramel bits are folded into a creamed-butter cookie dough, then finished with a little flaky salt. Use caramel bits intended for baking rather than a pourable sauce. Cool the cookies before lifting so melted caramel has time to settle.
The cup of caramel bits refers to small solid pieces suitable for baking. A cup of caramel sauce would add liquid and change the dough. Chop larger soft candies into small pieces only if their package permits baking use.
Ingredient amounts and preparation
- Set out: 1 cup (2 sticks) unsalted butter, softened
- Set out: 3/4 cup granulated sugar
- Set out: 3/4 cup packed light brown sugar
- Set out: 2 large eggs
- Set out: 2 teaspoons vanilla extract
- Set out: 2 1/4 cups all-purpose flour
- Set out: 1 teaspoon baking soda
- Set out: 1 teaspoon salt
- Set out: 1 cup white chocolate chips
- Set out: 1 cup caramel bits
- Set out: Sea salt flakes, for sprinkling
Cooking sequence and doneness
- Stage 1
- Heat the oven to 375°F and line baking sheets with parchment.
- Stage 2
- Cream softened butter with white and brown sugars until evenly lighter.
- Stage 3
- Add eggs one at a time, scraping the bowl after mixing.
- Stage 4
- Stir in vanilla.
- Stage 5
- Whisk flour, baking soda and salt separately. Fold the dry ingredients into the butter mixture just until combined.
- Stage 6
- Stir in white chocolate chips and caramel bits.
- Stage 7
- Portion rounded tablespoons onto the trays at least two inches apart.
- Stage 8
- Sprinkle lightly with flaky salt if desired.
- Stage 9
- Bake about ten to twelve minutes, checking for lightly golden edges and set centers.
- Stage 10
- Rest several minutes on the tray until the caramel firms enough to lift. Transfer to a rack and cool completely before storing.
It should be pliable but still hold its shape. Cream with both sugars until evenly lighter, then add the eggs separately. Butter that is melted or oily will not behave like softened butter in this mixing sequence.
How much dough belongs in each cookie?
Start with rounded tablespoon portions and keep them similar across a tray. Space them at least two inches apart. If the first few spread together, chill the remaining dough briefly and use a fully cooled baking sheet for the next batch.
How can caramel sticking be reduced?
Line the tray with parchment and tuck large caramel pieces into the dough instead of leaving them directly under a portion. Some caramel may still spread at the edges. Allow it to cool and firm before loosening with a spatula.
When is flaky salt added?
Sprinkle a small amount over each portion before baking. The dough already contains a teaspoon of salt, so the finishing salt should be light. It is optional for serving preferences and should not be treated as another measured teaspoon.
Storage and serving later
Let the baked pieces cool completely before closing a storage container, so trapped steam does not wet the surface. Keep any perishable filling or accompaniment under its own refrigerated-storage instructions.
Related recipe choices
For another complete recipe, see Salted Chocolate Brownie Cookies or Gingerbread Crinkle Cookies with Molasses. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal.
King Arthur’s creaming guide explains how butter condition affects mixing. That guide concerns recipes using softened butter; where this recipe calls for melted butter, follow its separate mixing sequence. The guide does not establish testing of this formula.
Common Questions About This Recipe
- What kind of caramel is intended?
The cup of caramel bits refers to small solid pieces suitable for baking. A cup of caramel sauce would add liquid and change the dough.
- How soft should the butter be?
It should be pliable but still hold its shape. Cream with both sugars until evenly lighter, then add the eggs separately.
- How much dough belongs in each cookie?
Start with rounded tablespoon portions and keep them similar across a tray. Space them at least two inches apart.
- How can caramel sticking be reduced?
Line the tray with parchment and tuck large caramel pieces into the dough instead of leaving them directly under a portion. Some caramel may still spread at the edges.
- When is flaky salt added?
Sprinkle a small amount over each portion before baking. The dough already contains a teaspoon of salt, so the finishing salt should be light.