salted caramel white chocolate chip cookies

★★★★★ 1 Review
lynnsocko avatar
By Lynn Socko
from San Angelo, TX

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 Review
serves Yields 3 dozen small cookies
prep time 15 Min
cook time 10 Min
method Bake

Ingredients For salted caramel white chocolate chip cookies

  • 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
    egg
  • 1 tsp
    vanilla extract
  • 11 oz
    caramel bits, or caramel chips**
  • 8 oz
    white chocolate chips
  • 1 c
    pecans, chopped
  • coarse sea salt
  • **parchment paper muffin tin liners or silpats
  • **cupcake muffin tins

How To Make salted caramel white chocolate chip cookies

  • 1
    12.2019 NOTE: I found some Caramel Chips this year and used them and they do not stick like the bits do, so if you use those instead no need so the paper cups, I just used my silpats and they can right up like any other cookie.
  • 2
    NOTE: 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. Another alternative that I did not have when I first started making these is to use Silpats, you can eliminate the muffin tins and liners and bake on a cookie sheet with silpat instead.
  • 3
    Mix 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. If dough seems a little too dry just add a few drops of water to dough and mix.
  • 4
    Once well combined I found that if I change from my ladle to my my dough hook it works better. 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. Scrap sides and repeat.
  • 5
    Scoop dough out with a Tablespoon scoop and place on liners in cupcake tin or on silpat lined cookie sheet.
  • 6
    Bake 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.

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