Hey Ya’ll! Over Christmas I discovered my new favorite
cookie recipe – white chocolate chip with caramel cookies. The caramel balances
out the white chocolate so they aren’t too sweet; plus, it makes the cookies
slightly chewy. I could probably eat the entire batch by myself!
To start, preheat your oven to 350 degrees. Then mix ¾ cup
of softened butter with ½ granulated sugar and ¾ cup brown sugar with a hand or
stand mixer. Once the mixture is creamy, add one egg and 2 teaspoons of vanilla
extract and set aside.
Now, in a separate bowl, combine your dry ingredients. First
take 2 cups all-purpose flour, and then add 1 teaspoon of baking soda, ½
teaspoon of salt, and 2 teaspoons of cornstarch. Stir well and add to the wet
ingredients. Be careful to add the flour slowly to not have it fly all over
your kitchen! Once your batter is formed, fold in 1 cup white chocolate chips
and 1 cup of caramel bits.
To form cookies, take a spoonful of dough and roll into a
ball (gumball size) and place on a cookie sheet lined with parchment paper. The
dough should yield 36-42 cookies. Once all of the cookies have been formed,
place in a freezer for 10 minutes to allow them to set.
After 10 minutes, remove the dough from the freezer and bake for 8-10 minutes. If you
decide you only need 12 cookies instead of 36, place the remaining cookie dough
in a freezer bag and bake at a later date!
I hope you enjoy!
¾ cup unsalted butter, softened
¾ cup brown sugar
½ cup granulated sugar
1 egg
2 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
½ tsp. salt
1 cup white chocolate chips
1 cup caramel bits
xo ~ Brittney
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