Cookies were always our go-to when we were too tired to cook but still wanted something sweet. My mom used whatever we had—soft butter, sugar, and love stirred in by hand. That memory? It lives in these irresistible white chocolate caramel chunk cookies.
They’re soft, golden, and packed with creamy white chocolate and gooey caramel bits. No chilling. No stress. Just mix, scoop, bake.
They feel like the kind of dessert you make on impulse, but still manage to impress.
If you love melt-in-your-mouth bakes, check out our chocolate cream cheese cake or the white chocolate strawberry cake. Simple. Sweet. Always worth it.
Table of Contents
Table of Contents
How to Make Irresistible White Chocolate Caramel Chunk Cookies
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Irresistible White Chocolate Caramel Chunk Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Category: Dessert, Cookies
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Description
Soft, chewy cookies packed with white chocolate chunks and gooey caramel. Easy to bake with no chill time—perfect for any sweet craving.
Ingredients
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chunks
½ cup caramel chunks
½ cup assorted chocolate pieces for topping
2 tablespoons heavy cream for drizzle
Instructions
1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
2. Whisk flour, baking soda, and salt in a bowl.
3. Cream butter, granulated sugar, and brown sugar until fluffy (2–3 mins).
4. Add egg and vanilla, beat until smooth.
5. Mix in dry ingredients until just combined.
6. Fold in white chocolate and caramel chunks.
7. Scoop 2 tbsp dough mounds onto baking sheet, 2 inches apart.
8. Bake 10–12 minutes until edges are golden and centers soft.
9. Immediately press chocolate pieces into tops while warm.
10. Cool 5 minutes on tray, then transfer to wire rack.
11. Drizzle with heavy cream before serving.
Notes
No chilling required—ready to bake.
Store in airtight container up to 4 days.
Freeze scooped dough for future use—just bake straight from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 90mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
Keywords: white chocolate caramel cookies, chewy cookies, easy cookie recipe
Ingredients Irresistible White Chocolate Caramel Chunk Cookies
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup white chocolate chunks
- ½ cup caramel chunks
- ½ cup assorted chocolate pieces (for topping)
- 2 tablespoons heavy cream (for drizzle)
Instructions Irresistible White Chocolate Caramel Chunk Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Whisk together flour, baking soda, and salt in a medium bowl.
- In a large bowl, beat butter with both sugars until fluffy (about 2–3 minutes).
- Add egg and vanilla. Mix until smooth.
- Gradually stir in dry ingredients until just combined.
- Fold in white chocolate and caramel chunks.
- Scoop 2-tablespoon mounds of dough onto the sheet, spaced 2 inches apart.
- Bake 10–12 minutes, until edges are golden and centers soft.
- Press assorted chocolate pieces into cookies while still warm.
- Let cool 5 minutes on tray, then move to a wire rack.
- Drizzle heavy cream over cookies before serving.
For a shortcut no-bake version, try our protein no-bake cookies or explore this fruity pebbles cheesecake if you love playful flavor combos.Irresistible White Chocolate Caramel Chunk Cookies
Quick Tips & Sweet Ways to Serve
Bake until the edges are golden and the centers look slightly underdone—they’ll finish cooking on the tray. Pressing in extra chocolate pieces right after baking makes them look bakery-style and adds that final melt.
These cookies are perfect warm, but just as good the next day with coffee or milk. I once made a double batch before a road trip—none made it past the first stop.
Craving more soft-baked treats? Don’t miss our chocolate crinkle cookies cake mix or this lazy cat cake recipe. Both quick, both comforting.Irresistible White Chocolate Caramel Chunk Cookies.
Swaps, Storage & Smart Extras
Try mixing in dried cranberries or chopped pecans for a twist. Swap white chocolate for milk or dark chunks, or add a sprinkle of sea salt after baking for balance.
Leftovers? Store in an airtight container for up to 4 days. To keep them soft, add a slice of bread to the container—it works every time.
I once sent a box of these with my daughter to school—she came home with none, and a text from her teacher asking for the recipe.
If you love rich textures, check out our chocolate cake frosting recipes or cool off with this no-bake protein cheesecake.Irresistible White Chocolate Caramel Chunk Cookies.
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FAQs Irresistible White Chocolate Caramel Chunk Cookies
Can I use caramel chips instead of chunks?
Yes, but caramel chunks give you a better gooey texture. Chips melt faster and can get lost in the dough.
Do these cookies need to chill before baking?
No chilling needed. This dough is ready to bake right away—one of the reasons I love it.
How do I make these cookies extra soft?
Slightly underbake them and let them finish setting on the tray. Also, don’t skip the brown sugar—it locks in moisture.
Can I freeze the dough?
Absolutely. Scoop the dough into balls and freeze on a tray. Store in a freezer bag and bake straight from frozen—just add 1–2 minutes.
Conclusion Irresistible White Chocolate Caramel Chunk Cookies
These irresistible white chocolate caramel chunk cookies are soft, golden, and made for moments when you want something sweet without the fuss. Whether you’re baking for someone special—or just need something warm at the end of a long day—these are always worth it.Irresistible White Chocolate Caramel Chunk Cookies.
