Chocolate Cookies with White Chocolate and Caramel
These Chocolate Cookies with White Chocolate and Caramel combine rich Dutch-process cocoa with sweet white chocolate chips, caramel chips, and crunchy walnuts. Soft and chewy with a slightly fudgy center, they are finished with a light dusting of powdered sugar for an easy but impressive treat.
Servings: 30 cookies
Calories: 170kcal
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.
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
Calories: 170kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 106mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 207IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg