These Salted Caramel White Chocolate Cookies are irresistibly chewy with a perfect balance of sweet and salty flavors. Packed with HERSHEY’S Sea Salt Caramel Chips, white chocolate chips, and optional caramel bits, these cookies are sure to be a hit at any holiday gathering, party, or whenever you’re craving a sweet treat. The soft texture and caramel goodness will leave you coming back for more!

Salted Caramel White Chocolate Cookies

Why You’ll Love This Recipe

If you’re a fan of sweet and salty treats, these Salted Caramel White Chocolate Cookies are perfect for you! The combination of rich, chewy cookie dough with the smoothness of white chocolate and the bite of salted caramel chips creates a heavenly treat. With minimal prep time and easy-to-follow instructions, these cookies are sure to become your new favorite. Plus, the option to add extra caramel bits makes them even more decadent. Whether you’re making them for a special occasion or just because, these cookies are bound to disappear fast!

Ingredients

1 cup butter (straight from fridge or room temperature, do not use softened or warm butter)
¾ cup brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
10 oz HERSHEY’S Kitchens Sea Salt Caramel Chips
1 cup white chocolate chips
Optional: 1 ½ cups soft caramel bits (like Kraft or Nuts.com)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat and set aside.
In a medium-sized mixing bowl, cream together the cold butter, brown sugar, and granulated sugar until fluffy.
Add the eggs and vanilla extract to the butter and sugar mixture and beat until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
Stir in the salted caramel chips, white chocolate chips, and optional caramel bits. If the dough feels warm, no need to chill; it can be used immediately.
Use a cookie scoop (about ¼ cup size) to drop dough onto the lined baking sheet, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 14–16 minutes, or until the edges are golden brown. If you’re using smaller scoops:
- For 1 tablespoon dough: Bake for 7-8 minutes.
- For 2 tablespoons dough: Bake for 10-12 minutes.
Once the cookies are done, remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.

Servings and Timing

Servings: 24 cookies
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

More Salted Caramel: For an extra caramel flavor, add additional caramel bits or drizzle melted caramel on top of the cooled cookies.
Nutty Twist: Add 1 cup of chopped pecans or walnuts for added crunch and richness.
Dark Chocolate Option: Substitute the white chocolate chips with dark or semi-sweet chocolate chips for a deeper, less sweet flavor.

Storage/Reheating

Store the cookies in an airtight container at room temperature for up to 1 week. You can also freeze the dough for later use—just scoop it onto a baking sheet, freeze for about 30 minutes, then transfer the dough balls to a ziplock bag. When ready to bake, place them on a baking sheet and bake as directed (add a minute or two to the baking time for frozen dough).

FAQs

1. Can I use softened butter instead of cold butter?

It’s important to use butter that’s not softened to get the right texture in these cookies. Cold butter ensures a chewier, thicker cookie.

2. Can I use a different type of chocolate for this recipe?

Absolutely! You can use semi-sweet, milk, or dark chocolate chips instead of the white chocolate chips, depending on your preference.

3. How do I make these cookies smaller?

For smaller cookies, use 1 tablespoon of dough and bake for 7-8 minutes. You can adjust the baking time depending on the size of the cookie.

4. Can I make these cookies without caramel bits?

Yes, the caramel chips alone will give these cookies enough caramel flavor, but adding caramel bits is a great option if you want an extra chewy texture.

5. Can I chill the dough before baking?

If the dough feels warm, chilling it in the fridge for 30 minutes will help, but it’s not necessary if the dough is cool enough to scoop.

6. Can I use a stand mixer to mix the dough?

Yes, a stand mixer can be used to cream the butter and sugars and mix in the rest of the ingredients, making the process even easier.

7. Can I freeze the cookie dough?

Yes! You can scoop the dough into balls and freeze them for later use. Once frozen, transfer the dough balls to a ziplock bag and bake as needed.

8. Can I use margarine instead of butter?

For best results, butter is recommended, but margarine could be substituted in a pinch. However, the texture and flavor may vary slightly.

9. What should I do if the dough is too sticky?

If the dough is too sticky to handle, simply chill it in the fridge for about 30 minutes to make it easier to scoop and bake.

10. Can I make these cookies gluten-free?

To make these cookies gluten-free, use a 1:1 gluten-free flour substitute for the all-purpose flour. Be sure to check the other ingredients for gluten content as well.

Conclusion

Salted Caramel White Chocolate Cookies are the perfect combination of sweet, salty, and chewy, making them a favorite for anyone with a sweet tooth. With a simple list of ingredients and easy instructions, these cookies are ideal for holidays, parties, or any time you want a delicious treat. The indulgent caramel and white chocolate make every bite irresistible, and with the option to add extra caramel bits or nuts, you can customize them to suit your taste. Give this recipe a try—you won’t be able to stop at just one!