Ingredients
1 cup (225g) butter, softened
1 cup (200g) brown sugar
½ cup (100g) white sugar
2 large eggs
2 tsp vanilla extract
2 ¾ cups (340g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup white chocolate chips
1 cup soft caramel chunks (or chopped caramel candies)
Instructions
Preheat oven to 180°C (350°F). Line a baking tray with parchment paper.
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth and creamy.
Add the eggs one at a time, then mix in vanilla.
Scoop medium-sized balls of dough onto the baking tray, leaving space between them.
Bake for 10–12 minutes, until edges are lightly golden. The center will look soft.
Let them cool on the tray for 5 minutes, then transfer to a rack to cool completely.
Tips
If the caramel melts too much, freeze the caramel pieces for 10 minutes before adding them.
Do not overbake—cookies stay soft and chewy as they cool.
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