It’s the last day of #Choctoberfest with Imperial Sugar and it’s been an amazing week full of a TON of new recipes with chocolate. In case you missed it, today’s your last chance to enter our giveaway for $350 worth of sweet treats including chocolate, chocolate, and MORE chocolate!
These white chocolate caramel cookies were one of the first recipes I tested out for #Chocoberfest and OMG… these are absolutely one of my new favorite cookie recipes! I am so glad that Ali over at Gimme Some Oven thought to recreate this favorite coffee shop treat of hers. I’m giving it two thumbs up for sure.
These cookies are so good you could skip all the extra caramel and white chocolate on top and eat them without… I’d be lying if I told you I waited to eat any of these until they were all baked and covered in their white chocolate and caramel drizzle. They’re just too darn good to wait!
That must be my dad coming out on me. He always bugs my mom when she’s baking because he wants a taste.
I’ve already made more then one batch of these, including a batch for my younger cousin (who was home from college at the time) to take back to school with her. If you’re not as in love with white chocolate as I am, you can easily switch it out for milk or dark chocolate. But if you are as crazy about it as I am, white chocolate is a must!
Now that I’ve sufficiently raved about these cookies, here’s the recipe. Plus scroll down below to see all the other #Choctoberfest recipes from today.
In a large bowl, blend butter, sugar, and brown sugar with an electric mixer until well combined. Add egg and vanilla.
Combine dry ingredients. Add to wet ingredients.
Mix in white chocolate chips and caramel bits by hand. Chill dough 1 hour (or overnight).
Scoop dough onto a parchment paper lined cookie sheet by the tablespoon full. Bake 8 minutes in oven preheated to 350 degrees.
When cookies have cooled, melt caramel bits with a splash of cream. Drizzle over cookies. Melt white chocolate with a splash of cream. Drizzle over cookies. Wait until chocolate and caramel has set to store. (If storing with cookies stacked on top of each other, place a piece of wax paper between layers.)