White Chocolate Caramel Drizzle Cookies
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.
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.
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