Craving an Indulgent Dessert that’s sure to wow? White Chocolate Caramel Drizzle Cookies are your ticket to sweet heaven! These soft, chewy cookies are loaded with creamy white chocolate chunks, buttery caramel, and a dreamy milk chocolate drizzle. Perfect for holiday parties or cozy afternoons, they’re ready in just 30 minutes and always steal the show at my family gatherings. Let’s bake some White Chocolate Caramel Drizzle Cookies and make your kitchen smell like pure bliss!
Ingredients for White Chocolate Caramel Drizzle Cookies
Here’s what you’ll need for White Chocolate Caramel Drizzle Cookies (makes 24 cookies, serves 8–12):
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs (100g)
- 2 tsp (10ml) vanilla extract
- 2 ¾ cups (330g) all-purpose flour
- 1 tsp (5g) baking soda
- ½ tsp (3g) salt
- 1 cup (170g) white chocolate chunks
- ½ cup (100g) caramel chunks
For the Drizzle:
- ¼ cup (40g) milk chocolate, melted
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk or electric mixer
- Cookie scoop or tablespoon
- Microwave-safe bowl for melting chocolate
Ingredient Tips
- White Chocolate: Use high-quality chunks or chips for the best flavor in White Chocolate Caramel Drizzle Cookies; bars chopped into chunks work too.
- Caramel Chunks: Soft caramel candies cut into pieces are a great sub if chunks are unavailable.
- Flour: All-purpose is ideal; use a 1:1 gluten-free blend for dietary needs.
- Butter: Room-temperature butter ensures a creamy texture; sub with coconut oil for a dairy-free option.
- Milk Chocolate: Melt carefully to avoid burning; dark chocolate can replace for a richer drizzle.
Directions for White Chocolate Caramel Drizzle Cookies
Let’s whip up these irresistible White Chocolate Caramel Drizzle Cookies!
Preheat and Prep
I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Cream Butter and Sugars
In a large bowl, I cream 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until light and fluffy—key for that chewy texture.
Add Eggs and Vanilla
I add 2 eggs one at a time, beating well after each, then mix in 2 tsp vanilla extract until smooth.
Mix Dry Ingredients
In a medium bowl, I whisk 2 ¾ cups flour, 1 tsp baking soda, and ½ tsp salt until evenly combined.
Combine Wet and Dry Ingredients
I gradually add the dry ingredients to the wet mixture, mixing until just combined to keep the cookies soft—don’t overmix! I fold in 1 cup white chocolate chunks and ½ cup caramel chunks for even distribution.
Scoop and Bake
Using a cookie scoop or tablespoon, I drop dough onto the baking sheet, spacing cookies 2 inches apart. I bake for 10–12 minutes until edges are golden but centers are soft, then cool on the sheet for 5 minutes before transferring to a rack.
Drizzle and Serve
I melt ¼ cup milk chocolate in the microwave in 15-second intervals, stirring until smooth. I drizzle it over the cooled cookies for a decadent finish, then let it set before serving.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25–30 minutes
- Servings: 8–12 (2–3 cookies per serving)
- Calories: ~270–290 kcal per serving (2 cookies)
- Macros per Serving: 36g carbs, 3g protein, 13g fat, 1g fiber
- Nutrition Highlights: Moderate sugar (24g), indulgent yet portion-controlled treat.
Nutrition Disclaimer
Nutritional information is an estimate and can vary based on ingredient brands and substitutions. For precise values, consult a nutrition calculator.
Variations
- Nutty Crunch: Add ⅓ cup chopped pecans or almonds to the dough for texture in White Chocolate Caramel Drizzle Cookies, inspired by Food and Tips’ Pumpkin Muffins with Streusel Topping.
- Dark Chocolate Swap: Use dark chocolate chunks instead of white for a richer flavor.
- Salted Caramel: Sprinkle a pinch of sea salt over the drizzle, per Layla Cooks’ Cinnamon Cream Cheese Cookies.
- Gluten-Free: Swap flour with a 1:1 gluten-free blend, per Layla Cooks’ Pumpkin Cream Cheese Muffins.
- Vegan Twist: Use vegan butter, flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg), and dairy-free chocolate, per Layla Cooks’ The Best Peach Sorbet.
Serving Ideas:
- Pair with Layla Cooks’ Vanilla Raspberry Iced Latte for a sweet sip.
- Serve with Layla Cooks’ Easy Peanut Butter Cookies for a cookie platter.
- Enjoy with Layla Cooks’ Cucumber Blueberry Feta Salad for a balanced dessert spread.
Storage
I store White Chocolate Caramel Drizzle Cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. For freezing, I freeze unbaked dough balls on a baking sheet for 1 hour, then store in a freezer-safe bag for up to 3 months; bake from frozen, adding 1–2 minutes. To reheat baked cookies, I microwave for 10–15 seconds for a fresh-baked feel. Pro tip: Layer with parchment to prevent sticking!
Serving Tips
- Presentation: Arrange on a festive platter with a sprinkle of sea salt for flair.
- Pairings: Serve with milk, coffee, or Layla Cooks’ Coconut Cooler for a refreshing twist.
- Toppings: Add a dusting of powdered sugar for extra sweetness.
- Portion Size: 2–3 cookies per serving; perfect for snacks or dessert.
- Occasions: Ideal for holiday parties, coffee breaks, or cozy Indulgent Dessert moments with White Chocolate Caramel Drizzle Cookies.
FAQs
Can I use a different chocolate?
Yes, dark or milk chocolate chunks work great for a less sweet or richer flavor.
What if I don’t have caramel chunks?
Cut soft caramel candies into small pieces or use extra white chocolate instead.
How do I keep cookies soft?
Don’t overmix the dough and bake until just golden to maintain chewiness.
Can I make these gluten-free?
Use a 1:1 gluten-free flour blend for a delicious gluten-free version.
Will kids like this Indulgent Dessert?
My 6-year-old loves the sweet caramel! Add sprinkles for extra kid appeal.
More Cookies Recipe You’ll Love
- Raspberry Lemonade Cookies
- Maple Brown Sugar Cookies
- Cookie Dough Brownies
- Fudgy Mint Chocolate No-Bake Cookies
- White Chocolate and Pistachio Blondies
Conclusion
White Chocolate Caramel Drizzle Cookies are the ultimate Indulgent Dessert, blending creamy white chocolate, buttery caramel, and a luscious milk chocolate drizzle. They’re easy, crowd-pleasing, and perfect for any sweet occasion. Try White Chocolate Caramel Drizzle Cookies and share your favorite twists in the comments—I’m always up for new ideas!
White Chocolate Caramel Drizzle Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup white chocolate chunks
- 1/2 cup caramel chunks
- 1/4 cup melted milk chocolate for drizzling
Instructions
Preheat and Prep
- I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
Cream Butter and Sugars
- In a large bowl, I cream 1 cup softened butter, 1 cup brown sugar, and ½ cup granulated sugar until light and fluffy—key for that chewy texture.
Add Eggs and Vanilla
- I add 2 eggs one at a time, beating well after each, then mix in 2 tsp vanilla extract until smooth.
Mix Dry Ingredients
- In a medium bowl, I whisk 2 ¾ cups flour, 1 tsp baking soda, and ½ tsp salt until evenly combined.
Combine Wet and Dry Ingredients
- I gradually add the dry ingredients to the wet mixture, mixing until just combined to keep the cookies soft—don’t overmix! I fold in 1 cup white chocolate chunks and ½ cup caramel chunks for even distribution.
Scoop and Bake
- Using a cookie scoop or tablespoon, I drop dough onto the baking sheet, spacing cookies 2 inches apart. I bake for 10–12 minutes until edges are golden but centers are soft, then cool on the sheet for 5 minutes before transferring to a rack.
Drizzle and Serve
- I melt ¼ cup milk chocolate in the microwave in 15-second intervals, stirring until smooth. I drizzle it over the cooled cookies for a decadent finish, then let it set before serving.
Notes
- Room Temperature Butter: Always ensure your butter is at room temperature for easy creaming. Cold butter will result in dense cookies.
- Don’t Overmix: When adding the flour mixture, mix until just combined. Overmixing can lead to tough cookies.
- Melting Chocolate: When melting the milk chocolate for drizzling, do it in short intervals in the microwave, stirring in between to prevent burning.
Did you Like This Recipe? Please Rate and Comment Below!