These Chocolate Cookies with White Chocolate and Caramel are one of those recipes I enjoyed revisiting while updating the photos and layout for the site. If you love rich chocolate cookies, be sure to browse my Chocolate Cookies collection for even more cookie inspiration. Between the walnuts, caramel chips, and white chocolate chips, every bite is packed with flavor.
A light sprinkle of powdered sugar is all these cookies need to finish them off. If you are in the mood for a touch of citrus with your chocolate, you might also enjoy my Chocolate Orange Toffee Cookies. For another cookie that combines chocolate with caramel flavors, try my Cherry Caramel Sea Salt Cookies.
A Quick Look: Chocolate Cookies with White Chocolate and Caramel
Recipe Name: Chocolate Cookies with White Chocolate and Caramel
Ready In: 1 hour 18 minutes (including chill time)
Yield: About 30 cookies
Texture: Soft and chewy with a slightly fudgy center, crunchy walnuts, and pockets of caramel and white chocolate.
Flavor Profile: Rich chocolate balanced by sweet caramel, white chocolate, and walnuts.
Difficulty: These cookies are easy to make and do not have much prep work.
Why You'll Love This Cookie
- Rich chocolate flavor from Dutch-process cocoa powder.
- White chocolate and caramel chips add sweetness to every bite.
- Walnuts provide a satisfying crunch that balances the soft cookie.
- Easy drop cookie recipe with no rolling, cutting, or decorating required.
- A light dusting of powdered sugar gives these cookies a simple finishing touch.
Ingredients You Will Need
- Caramel Chips: Caramel chips can vary quite a bit in flavor. Some brands have a stronger salt flavor, while others may taste more like butterscotch than caramel. You may want to experiment with different brands to find your favorite. For this recipe, I used Olive Nation Caramel Chips, which provided the caramel flavor I was looking for.
- Cocoa Powder: tested the cocoa powders in this recipe using both Hershey's Special Dark Cocoa and Guittard Cocoa Rouge. Both are Dutch-process cocoas and work well in this recipe. Guittard Cocoa Rouge creates a darker cookie with a deeper chocolate flavor, while Hershey's Special Dark is easier to find in most grocery stores. Guittard Cocoa Rouge can often be found at Wegman's and Whole Foods.
- Sea Salt: I used Field Day Fine Mediterranean Sea Salt in this recipe. If using a different brand of sea salt, keep in mind that grain size can vary, which may slightly affect the amount of salt in the finished cookies.
See the recipe card for full information on ingredients and quantities.
How to Make Chocolate Cookies with White Chocolate and Caramel
Step 1: Weigh or measure the granulated sugar and set it aside. Save the powdered sugar for dusting the cooled cookies.
Step 2: Next, weigh or measure the flour, cocoa powder, dark cocoa powder, baking powder, and salt in another bowl. I then run a whisk through to blend the dry ingredients.
Step 3: Add the room-temperature butter and cream cheese to a mixer bowl.
Step 4: Mix on a medium mixer speed for a couple of minutes.
Step 5: Add the sugar and mix on a medium mixer speed for 2 minutes. It should look a little fluffy with soft peaks.
Step 6: Scrape down the sides and add the vanilla extract and one of the eggs. Mix the first egg before adding the second.
Step 7: Scrape down the bowl and, on a low speed, and add the flour mixture about a third at a time into the mixer bowl. It only takes about a minute to incorporate the flour mixture.
Step 8: Add the walnuts, white chocolate chips, and caramel chips.. Mix for about 15 seconds.
Step 9: Cover loosely and chill in the fridge for 30 minutes.
Step 10: I use a medium cookie scooper and add 12 scoops to a parchment-lined cookie sheet pan.
Bake
Step 11: Bake at 350°F (175°C or 180°C) for 10 to 12 minutes. They will be soft on top, but leave them on the pan for a minute or two to give them time to finish baking. There should be a few small cracks in the tops.
Step 12: Then, move them to a cooling rack to finish cooling before sprinkling powdered sugar on the tops.
Enjoy!
🫙🍪 Storage
I store these cookies in a covered container on the counter. They stay fresh for about a week, although they may begin to dry out slightly after several days.
FAQs
Chocolate chips are easy to swap based on what you have available. Semi-sweet, milk chocolate, dark chocolate, peanut butter, or butterscotch chips can all be used in place of the white chocolate or caramel chips. The flavor will be different, but the cookies will still be delicious.
Absolutely. Pecans are a great substitute and pair well with the chocolate, caramel, and white chocolate flavors.
Dutch-process cocoa gives these cookies their rich chocolate flavor and dark color. If you substitute a natural cocoa powder, the flavor and appearance may be slightly different.
Still Have Questions?
Need help with ingredient swaps or wondering if these cookies freeze well? I've added a few extra baking helpers below for common home baker questions.
More White Chocolate Cookies
If you tried this Chocolate Cookies with White Chocolate and Caramel recipe or any other recipe on my blog, please leave a ⭐ star rating and share your thoughts in the comments. Thanks!
Recipe
Chocolate Cookies with White Chocolate and Caramel
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Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 8 ounce (8 oz) Cream Cheese room temperature
- 1 ½ cup (300 g) Sugar white
- ½ teaspoon Vanilla Extract
- 2 Eggs
- 1 ¾ cups (218.75 g) All-purpose flour
- 2 teaspoon Baking powder
- ½ teaspoon Sea salt
- ½ cup (43 g) Unsweetened cocoa powder
- ¼ cup (21.5 g) Unsweetened dark cocoa powder
- ½ cup (90 g) White chocolate chips
- ½ cup (118.29 g) Caramel chips
- ½ cup (58.5 g) Chopped walnuts
- Powdered sugar Dust on top after cooled
Instructions
- In a bowl, weigh or measure the sugar and set it aside. In another bowl, weigh or measure the flour, baking powder, salt, cocoa powder, and dark cocoa powder. Whisk the dry ingredients together until combined.
- Add the butter and cream cheese to a stand or handheld mixer. Blend on medium speed for 2 minutes.
- Add the sugar and mix for another 2 minutes. The mixture should look creamy and slightly fluffy.
- Turn the mixer off and scrape down the sides of the bowl. With the mixer on medium-low speed, add the vanilla extract.
- Crack one egg into a small bowl to check for shells, then add it to the mixer bowl. After the first egg is incorporated, repeat with the second egg.
- Turn the mixer off and scrape down the sides of the bowl. With the mixer on low speed, slowly add the flour mixture until incorporated.
- Turn the mixer off and make sure any flour on the sides or bottom of the bowl is mixed into the dough. Add the caramel chips, white chocolate chips, and walnuts. Mix on low speed for about 15 seconds, just until evenly distributed.
- Cover the bowl loosely and refrigerate the cookie dough for 30 minutes.
- Preheat the oven to 350°F (175°C or 180°C) and line two cookie sheets with parchment paper.
- Using a medium cookie scoop, place 12 scoops of dough onto each prepared cookie sheet.
- Bake for 10 to 12 minutes. The tops will still be soft and should have a few thin cracks. Leave the cookies on the pan for 1 to 2 minutes before moving them to a cooling rack. This gives them time to firm up before being transferred.
- Once the cookies have completely cooled, dust the tops with powdered sugar.
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Notes
- Chill the dough for 30 minutes before baking for the best texture.
- Different brands of caramel chips can vary in flavor. I used Olive Nation Caramel Chips in this recipe.
- Allow the cookies to cool completely before dusting with powdered sugar.
NUTRITION DISCLAIMER
I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.
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