Salted Caramel White Chocolate Chip Cookies

Lynn Socko


I'm addicted to the sweet and salty combination of flavors these days. I based this recipe off of my Junk in the Trunk cookies with a few ingredient changes and a little tweaking here and there. I made, and remade and remade this dough as well as tried various methods of baking. This is very much a Tried and True recipe. They just got better and better with each change I made to the point of them vanishing from my counter top!
NOTE: Please read notes in the first column of directions before beginning.

★★★★★ 1 vote
Yields 3 dozen small cookies
15 Min
10 Min


2 c
all purpose flour
3/4 tsp
baking soda
1/2 tsp
coarse sea salt
1 1/2 stick
butter, unsalted
1/2 c
granulated sugar
1/2 c
brown sugar, firmly packed
1 tsp
vanilla extract
11 oz
caramel bits
8 oz
white chocolate chips
1 c
pecans, chopped
coarse sea salt
**parchment paper muffin tin liners
**cupcake muffin tins


1NOTE: It is advisable to have several cupcake tins to work with, these must cool about 10-15 min before removing from tin.
BEFORE YOU BEGIN: Cut out the bottom of the muffin paper liners leaving a slight edge up the side. Place them in your cupcake tin. I highly suggest you use ONLY white parchment paper line liners, Wilton makes them and I have found other brands. For some reason the colored cupcake papers will stick to the cookies.
2Mix together butter, sugars, baking soda and salt till well combined. Add vanilla and egg and mix for 1 min. on med speed. Add flour a little at a time and mix on low, scraping sides of bowl as you go. Once well combined add both chips and pecans in by sprinkling them all around your mixing bowl. Turn mixer on lowest speed and mix together for about 30 sec. You may want to mix by spoon or hand a little longer if the chips and pecans are not well distributed in the dough.
3Scoop dough out with a Tablespoon scooper and place on liners in cupcake tin.
4Bake 375° for 9-10 minutes. (Baking time may vary from oven to oven). Remove from oven and immediately sprinkle a little coarse sea salt on top and VERY GENTLY place your fingers on top of the salt to make sure it adheres to the cookie, otherwise the salt tends to fall off when removing the cookie from the liner.
IMPORTANT: Leave cookies in cupcake tin for at least 10 min, cookie should be cool when removing from tin. Leave cookie in liner for another 10-15 min then gently remove liner.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tags: Quick & Easy, For Kids