Ingredients
Scale
- 1 cup unsalted butter
- 3/4 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 10 oz. bag HERSHEY’S Kitchens Sea Salt Caramel Chips
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat and set it aside.
- Cream together the butter and both sugars in a medium-sized mixing bowl. Then, add the eggs and vanilla, beating until fluffy.
- Add in the flour, baking soda, baking powder, and salt. Mix until combined.
- Stir in the salted caramel chips and white chocolate chips, and mix well. No need to chill the dough unless it is warm.
- Drop the dough onto the prepared baking sheet using a cookie scoop (about 1/4 cup), leaving about 2 inches of space between each cookie.
- Bake in the preheated oven. When done, remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. They can be frozen in a freezer-safe container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg