White Chocolate Salted Caramel Cookies Recipe
These caramel-stuffed white chocolate chip cookies are soft, chewy, and filled with a gooey surprise in every bite. Sweet white chocolate pairs perfectly with rich, melty caramel, while a sprinkle of sea salt on top balances the sweetness beautifully. They’re easy to make, bakery-worthy, and perfect for holidays, parties, or whenever you’re craving an indulgent homemade cookie.
In this blog post, you will learn how to make white chocolate chip salted caramel cookies.
How to Make Salted Caramel Cookies
To start these white chocolate caramel cookies, cream the softened butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Once creamed, add the eggs and vanilla extract, then continue beating for about 2 minutes until the mixture is smooth and fully combined. Be sure to scrape down the sides of the bowl as needed so everything mixes evenly.
Next, add the all-purpose flour, salt, and baking soda to the wet ingredients. Beat on low speed just until the batter comes together and thickens into a soft cookie dough. Avoid overmixing at this stage to keep the cookies tender.
Gently stir in the white chocolate chips until they are evenly distributed throughout the dough. You’re looking for a thick, sturdy cookie dough that’s easy to shape and holds its form.
To assemble the cookies, scoop out a small portion of dough and roll it into a ball. Flatten it slightly in your hands to create a shallow basin, then spoon a small amount of caramel sauce into the center. Carefully fold the dough around the caramel, sealing it inside and rolling it back into a smooth ball. Place the cookies onto a parchment-lined baking sheet and sprinkle the tops with a pinch of sea salt for that perfect sweet-and-salty finish.
Bake the cookies for 15–17 minutes, until the edges are set and lightly golden. Remove them from the oven and let them cool on a wire rack, allowing the centers to set while staying soft and gooey inside.
If you like white chocolate recipes, try my white chocolate and raspberry cookies recipe!
Storage
To keep your cookies fresh and delicious, allow them to cool completely before storing. Place them in an airtight container at room temperature for up to 3 days.
If you prefer a slightly firmer caramel centre, you can refrigerate them for up to 5 days, just let the cookies sit at room temperature for a few minutes before serving so they soften again.
For longer storage, these cookies freeze very well. Store them in a freezer-safe container or bag for up to 3 months.
Thaw at room temperature or warm briefly in the microwave to bring back that gooey caramel centre.
Ingredients
Unsalted butter (softened): Creates a rich, buttery base and helps the cookies bake up soft and tender. Softened butter also creams easily with the sugars for the perfect cookie texture.
Brown sugar: Adds moisture and a deep caramel-like sweetness, giving these cookies a chewy centre.
Granulated sugar: Balances the brown sugar and helps the cookies spread slightly while baking.
Eggs: Bind the ingredients together and give the cookies structure and softness.
Vanilla extract: Enhances the overall flavor and adds warmth to the cookie dough.
All-purpose flour: Provides structure and stability, allowing the cookies to hold their shape around the gooey caramel center.
Salt: Balances the sweetness and brings out the flavors of the white chocolate and caramel.
Baking soda: Helps the cookies rise slightly and keeps them soft rather than dense.
White chocolate chips: Add creamy sweetness and rich bursts of white chocolate throughout every bite.
Caramel sauce: The star of the filling! It creates a gooey, indulgent center that makes these cookies extra special.
Sea salt (optional garnish): A light sprinkle on top enhances the sweet-and-salty contrast and finishes the cookies beautifully.
Tips
- You can substitute the white chocolate chips for dark chocolate chips if you prefer.
Try these other easy cookie recipes!
- Pumpkin Cookies with Brown Butter Icing
- Thumbprint Cookies with Raspberry Jam
- Blueberry Cookies
- Snickerdoodles with Cinnamon Sugar
- Red Velvet Cookies with Cream Cheese Icing
- Oatmeal Chocolate Chip Cookies
White Chocolate and Salted Caramel Cookies Recipe
Ingredients
- 1 c. unsalted butter softened
- 1 c. brown sugar
- 1/2 c. granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 3 1/2 c. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 c. white chocolate chips
- 1 can caramel sauce
- Sea salt to garnish optional
Instructions
- Preheat the oven to 375℉/190℃/Gas Mark 5.
- In a large bowl, cream the softened butter, brown sugar, and granulated sugar together. Once it is creamed, add the eggs and vanilla extract and continue to beat for about 2 minutes until smooth. Scraping down the sides as needed.
- Add the all-purpose flour, salt, and baking soda to the wet ingredients and beat on low until the batter becomes thick.
- Next, stir in the white chocolate chips. You want a thick cookie dough.
- Take out a small chunk of cookie dough and roll it around in your hands until a ball is formed. Take your thumbs and flatten it into a rounded shape like a basin. Scoop some caramel sauce into the middle of the cookie, then continue folding it until you have a round ball of cookie dough again, except with caramel in the middle. Place onto a lined baking sheet and sprinkle sea salt on top of the cookies.
- Bake for 15-17 minutes. Remove from the oven and let cool on a wire rack.
Notes
Author: Sarah Young
White Chocolate Salted Caramel Cookies FAQ
Can I use homemade caramel instead of store-bought?
Absolutely! Homemade caramel works beautifully in these cookies and adds an extra rich flavour. Just make sure it’s thick enough so it doesn’t leak too much during baking.
Do these cookies need to be refrigerated?
No, these cookies do not need refrigeration if they’re unfilled or fully baked and cooled. They can be stored at room temperature in an airtight container. However, if your kitchen is very warm, refrigeration can help prevent the caramel from becoming too soft.
Why did my caramel leak out while baking?
A little caramel leakage is normal, but too much usually means the caramel wasn’t fully sealed inside the dough. Make sure the caramel is completely wrapped in cookie dough with no cracks before baking.
Can I skip the sea salt on top?
You can, but the sea salt really enhances the flavour! That salty-sweet contrast balances the richness of the caramel and white chocolate and makes these cookies extra special.
How do I know when the cookies are done baking?
The edges should be set and lightly golden while the centers still look slightly soft. They will continue to firm up as they cool, keeping the cookies chewy and delicious.