White Chocolate Cookies with Caramel Bits and Sea Salt (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# 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 -
Heat the oven to 375°F and line baking sheets with parchment.
02 -
Cream softened butter with white and brown sugars until evenly lighter.
03 -
Add eggs one at a time, scraping the bowl after mixing.
04 -
Stir in vanilla.
05 -
Whisk flour, baking soda and salt separately. Fold the dry ingredients into the butter mixture just until combined.
06 -
Stir in white chocolate chips and caramel bits.
07 -
Portion rounded tablespoons onto the trays at least two inches apart.
08 -
Sprinkle lightly with flaky salt if desired.
09 -
Bake about ten to twelve minutes, checking for lightly golden edges and set centers.
10 -
Rest several minutes on the tray until the caramel firms enough to lift. Transfer to a rack and cool completely before storing.
# Extra Suggestions:
01 -
The cup of caramel bits refers to small solid pieces suitable for baking.
02 -
It should be pliable but still hold its shape.
03 -
Start with rounded tablespoon portions and keep them similar across a tray.
04 -
Line the tray with parchment and tuck large caramel pieces into the dough instead of leaving them directly under a portion.