Caramelised White Chocolate Cookies

Caramelised White Chocolate Cookie Title

My brother came down just over a week ago and I hadn’t seen him in a while so I thought I would make some cookies, as he is the cookie monster.

I did 3 types of cookies so he would have a nice selection, I did;

  1. Caramelised White Chocolate Cookies
  2. His favourite White Chocolate Cookies which I added a bit of caramelised chocolate into it, so you had the two different flavours of white chocolate
  3. Raspberry and White Chocolate Chip cookies, as I had some from the supermarket and loved them, so I wanted to recreate them myself. 

My brother came down with a couple of this friends and they stopped the night, we all talked and played a game, I think they were very happy with the cookies too. These cookies were all gone, after 3 days, that was over 60+ cookies that vanished. I was happy that everyone enjoyed them, they certainly liked the Raspberry and White Chocolate Cookies and of course my brother appreciated his favourite cookies.

Caramelised White Chocolate Cookies

Makes: 20 – 24 Cookies

170g Unsalted Butter, softened to room temperature
150g Light Brown Sugar
50g Caster Sugar
1 large egg plus 1 Egg Yolk, at room temperature
2 teaspoons Vanilla Extract
250g Plain Flour
2 teaspoons Cornflour
1 teaspoon Bicarbonate of Soda
225g Caramelised White Chocolate, chopped

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter for a minute on medium speed until completely smooth and creamy.
  2. Add the brown and caster sugar and mix on medium speed until fluffy and pale in colour.
  3. Mix in egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
  4. In a separate bowl, combine flour, cornflour, and baking soda.
  5. On low speed, slowly mix the flour mixture into the wet ingredients until combined. The cookie dough will be quite thick.
  6. Add the chocolate chips and mix for about 5 seconds until evenly distributed.
  7. Cover dough cling film and chill in the fridge for at least 1 hour. Chilling is mandatory for this cookie dough.
  8. Remove cookie dough from the fridge and allow to sit at room temperature for 10 minutes.
    Preheat oven to Gas Mark 4 and line 2 large baking sheets with parchment paper, then set aside.
  9. Roll the cookie dough, about 1.5 Tablespoons of dough into balls, and add some of the extra chocolate to the top before baking.
    Caramelised White Chocolate Balls of dough for the oven
  10. Bake for 10-11 minutes, until barely golden brown around the edges. They will look very soft when you take them out of the oven. Allow to cool for 5 minutes on the baking tray before transferring to a wire rack, to cool completely.

Baked Caramelised White Chocolate Cookies out the oven

Store the cookies in an airtight container for up to 1 week.


I always ask for feedback and any comments from my family and friends on the bakes that I do, especially ones where I have had a bit of a experiment with. I add my own opinions too, and I write down alongside the recipe, so I can see where I can improve next time.

Everyone has different opinions when it comes to cookies, some people want soft and chewy, or thin and crispy or light and cakey.

With these cookies I found them very very soft, and I think this was because of the extra egg yolk, so I will be revising this recipe again at some later point, so that I have a cookie that I am happier with. A few people said that it would be nice if it had a bit of ginger in it as it had the texture of a soft gingerbread. I also found that they did spread quite a bit as they were quite thin.


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