White Chocolate and Caramel Chocolate Cookies
I took three flavors that I love: white chocolate, caramel, and cocoa, and wrapped them into one incredible cookie. They are soft, moist, and oh-so chocolaty.
Servings: 24 cookies
Calories: 154kcal
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 8 ounce (8 ounce) Cream Cheese room temperature
- 1 ½ cup (300 g) Sugar white
- ½ teaspoon (0.5 teaspoon) Vanilla Extract
- 2 (2) Eggs
- 1 ¾ cups (218.75 g) All-purpose flour
- 2 teaspoon (2 teaspoon) Baking powder
- ½ teaspoon (0.5 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 aside. In another bowl, weigh or measure the flour, baking powder, salt, cocoa powder, and dark cocoa powder, and use a whisk to blend the ingredients.
- Add the butter and cream cheese to a stand or handheld mixer, blending on medium speed for 2 minutes. Add the sugar to the mixture and mix for another 2 minutes. You want the mixture to look creamy. I turn the mixer off, scrape down the side, and turn the mixer to medium-low. I add the vanilla extract, then crack one of the eggs into a small bowl (to ensure there are no eggshells) before adding it to the mixer bowl; after the first egg is incorporated, repeat for the 2nd egg.
- Turn the mixer off and scrape down the sides. Turn the mixer to a low speed and slowly add the flour mixture until incorporated. Turn the mixer off and ensure all the flour is down into the cookie dough, then add the caramel chips, white chocolate chip, and walnuts, mixing through on low speed (15 seconds). Cover loosely and refrigerate the cookie dough for 30 minutes.
- Preheat over to 350°F (175°C or 180°C) and line 2 cookie sheet pans with parchment paper. Take a medium cookie scoop and add 12 scoops to a pan. Bake for 10 -12 minutes. They will be soft on the tops and should have a few thin cracks. Leave them on the pan for a minute or two before moving them to a cooling rack. This gives the cookies time to firm up before you move them. After they have completely cooled, you can dust the cookies' tops with powdered sugar.
Nutrition
Calories: 154kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 145mg | Potassium: 94mg | Fiber: 1g | Sugar: 10g | Vitamin A: 269IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg