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Caramel White Chocolate Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 2 reviews
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: About 36-42 cookies 1x


These caramel white chocolate cookies are my new favorites. Seriously.


  • 3/4 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup white chocolate chips
  • 1 cup caramel bits
  • 1 cup caramel sauce (homemade, store-bought, or made from melted down caramel bits**)


  1. Preheat oven to 350 F.
  2. Using an electric mixer with the paddle attachment, cream together butter and sugars on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla and beat in until combined, scraping down the bowl partway through.
  3. In a separate bowl, whisk together flour, cornstarch, baking soda and salt until evenly mixed. Add mixture into the dough, and beat on low speed until combined. Fold in chocolate chips and caramel bits, and stir until just combined.
  4. Measure dough into rounded tablespoon-fulls, and roll into round balls. Place on a parchment-covered baking sheet, and dot with extra chocolate chips if desired. Repeat with remaining dough. Then transfer the cookie sheet to the freezer and chill for 10 minutes.
  5. Transfer sheet to oven and bake for 8-10 minutes, until the tops of the cookies ever so slightly begin to brown. Remove pan and let rest for 5 minutes. Then transfer cookies to a wire rack to finish cooling. Repeat with remaining dough.
  6. Once the cookies have reached room temperature, drizzle with caramel sauce if desired. You can do this by dipping a fork in the caramel sauce and swishing it back and forth over the cookies. Or you can transfer the caramel sauce to a piping bag or ziplock bag and drizzle that way.
  7. Store cookies in an airtight container for up to 5 days.


**For caramel drizzle**

Homemade: I love this recipe for microwave caramel sauce
Storebought: I recommend buying the caramel sauce in the tubs (for caramel apples) and warming it a bit for drizzling. I don’t recommend the caramel topping for ice cream.
Melted Caramel Bits: Follow the instructions on the bag for melting caramel safely, as it can burn. Or just add caramel bits to a microwave-proof bowl with a small splash of water or cream. Heat in 20 second intervals, stirring between each, until caramel is melted. Add more water or cream if needed to thin.

Base cookie recipe adapted from Anna Olsen.