Irresistible White Chocolate Caramel Chunk Cookies

INGREDIENTS:

For the Cookies:

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter , softened

1 cup granulated sugar

1 cup packed brown sugar

1 large egg

2 teaspoons vanilla extract

2 cups white chocolate chips (or chunks)

1 ½ cups caramel chunks (use soft caramels cut into pieces or store-bought caramel bits)

Optional Add-Ins:

½ cup chopped pecans or walnuts

Flaky sea salt , for sprinkling on top

DIRECTIONS:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C) . Line baking sheets with parchment paper or silicone mats for easy cleanup.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.

Step 4: Add Wet Ingredients

Beat in the egg and vanilla extract until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix.

Step 6: Fold in Mix-Ins

Gently stir in the white chocolate chips and caramel chunks. If using nuts, add them here.

Step 7: Scoop and Bake

Use a cookie scoop to portion dough into balls (about 1.5 tablespoons each). Place them 2 inches apart on the baking sheet.

Press a few extra caramel chunks or white chocolate chips on top for a picture-perfect finish.

Bake for 10–12 minutes , until edges are golden but centers are still soft. Do not overbake!

Step 8: Cool and Set

Let the cookies cool on the baking sheet for 5 minutes—the caramel will be molten at first.

Transfer to a wire rack to cool completely.