While on vacation in Cali visiting some family, I scrolled through Pinterest searching for a dessert to make. Soon after, I stumbled upon this salted caramel white chocolate chip cookie recipe, announced it out loud and heard some yummy noises from the family, then decided this would be the one!
This recipe is a little different from traditional cookies because it uses a muffin pan and liners rather than your regular cookie sheets. Also, it has that delicious salted caramel flavor! I’m going to provide the regular batch size, but I strongly suggest doubling it because it will be so delicious that you’ll wish you made more! 🙂
Yields: 2 dozen cookies (or 3 dozen small)
Bake: 375° Fahrenheit
Prep Time: 15 minutes
Bake Time: 10 minutes
- 1 1/2 sticks unsalted butter*, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, firmly packed
- 3/4 tsp baking soda
- 1/2 tsp coarse sea salt (or kosher salt)
- 1 egg (or flaxseed egg: 1 tablespoon ground flaxseed, 2-1/2 tablespoons water — let sit for 5 minutes)
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 3/4 cup caramel bits
- 1/2 cup white chocolate chips
- 1 cup pecans, chopped (optional)
- coarse sea salt (or kosher salt)
- muffin/cupcake liners
- muffin pan(s)
- In a stand mixer, or a large bowl with a hand mixer, mix together butter, granulated sugar, brown sugar, baking soda, and salt until combined. Add vanilla and egg (or flaxseed egg) and mix for about 1 minute on a medium speed. Once combined, add flour about a half-cup at a time and mix on low to avoid flour from going everywhere. (Note: When using the flaxseed egg, we found that the dough appeared dry so we added a second flaxseed egg. When we doubled the recipe, we used 3 flaxseed eggs.) Once well combined, add caramel bits, white chocolate chips, and pecans (if using). Turn mixer on the lowest speed and mix together until well distributed.
- Line your muffin pan with muffin/cupcake liners. (Note: The caramel bits spread when you bake them on a regular cookie sheet and the sea salt doesn’t set as well on top so muffin/cupcake liners work best.)
- Scoop small amounts of cookie dough into the liners.
- Bake at 375° F for 10 minutes on the middle rack.
- Remove from oven and sprinkle coarse sea salt (or kosher salt) onto the cookies immediately. Let cookies sit for about 15 minutes before removing liner. I only have one muffin pan so I was able to let cool for a few minutes and then remove the cookies using the edges of the liners and set aside for the remaining 10 minutes so I could use the muffin pan for the next batch.
*I made this recipe again and decided to do the avocado for butter swap — and they turned out delicious! I did double the recipe and I used an entire avocado (pitted and peeled) as well as a 3/4 stick of butter. In another cookie recipe where I use the avocado swap, the avocado appears to be a replacement for approximately one stick of butter. Since I used a large avocado, I decided not to include too much more butter (I think I should’ve used a stick and a half to actually be the double equivalent). This is something you have to play with, but next time I’d like to omit the butter altogether and try using two avocados in place of the butter! Every time I share goodies that avocado in them, no one has a clue that I subbed out butter! It’s a really healthy, seamless butter replacement. Highly recommend it!