Remember the feeling of walking past the toy aisle in a store as a child? That’s how I feel when I walk past the baking aisle in a grocery store.
Even if I don’t need anything, I find myself looking for excuses and claim to be “just looking”. What am I looking for? The aisle hasn’t changed in years, the same products are there (and probably already in my pantry) but I just need to look anyway.
I always marvel at the bags and bags of flavoured chips and look for any opportunity to use them. Naturally, I was thrilled when I started planning these white chocolate caramel cookies because it meant another trip to the baking aisle.
If you love caramel, white chocolate, soft cookies and a delicate sweet flavour then these cookies are for you. They’re incredibly soft, filled with caramel and white chocolate chips, and are the perfect dessert after a savoury meal. Plus: they’re incredibly simple and take no more than 20 minutes to make from when you pour the ingredients to when you take your first bite. My boyfriend literally could not stop eating them and I have had people asking me if I have more (I do, and they’re mine).
*I’m traveling for the next week! Follow my adventures on Instagram @sugarandsamyyc. Also, anyone interested in guest blogging? Email me – email@example.com.
- 2 cups all purpose flour
- 2/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter at room temperature
- 1 1/2 cups white sugar
- 2 eggs at room temperature
- 2 tsp vanilla extract
- 1 cup caramel or butterscotch chips
- 1 cup of white chocolate chips
- One – Preheat convection oven to 325 and prepare cookie sheet by lining with parchment paper.
- Two – Mix dry ingredients – flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
- Three – Combine butter and sugar until light and fluffy. Add in eggs, one by one, then vanilla. Stir until combined.
- Four – Slowly add in dry ingredients and mix until just combined.
- Five – Using a wooden spoon, stir in the chips.
- Six – Bake for 8-10 minutes and enjoy!
- This recipe makes quite a few cookies, but they’re just as good frozen! Freeze the cookies after they cool and when you have an event or a craving, let them thaw on the counter for an hour and they’ll be good to eat. I brought these into work and shared them with my coworkers after freezing and no one could tell the difference.
- Too much chocolate? Reduce the amount of cocoa powder by a tablespoon or two for a softer chocolate taste and more emphasis on the caramel and white chocolate chips.