Spiced Caramel & White Chocolate Chip Cookies

For a deliciously warm and gooey taste of fall!!

---

Spiced Caramel & White Chocolate Chip Cookies

Makes ~18 cookies

Ingredients

• 1 ½ c AP flour

• ⅔ c white sugar

• ⅓ c brown sugar

• ½ tsp baking soda

• ¼ tsp baking powder

• ¾ tsp cinnamon

• ½ tsp nutmeg

• ½ tsp sea salt

• ¼ c (or a ½ stick) unsalted butter, melted

• 1 large egg

• 1 tsp vanilla extract

• ½ c quartered caramel squares (~12 squares)

• ½ c white chocolate chips

Directions

1. Preheat the oven to 375 °F and line two baking sheets with parchment paper.

2. In a medium-sized bowl, whisk together the flour, brown sugar, baking soda, baking powder, spices, and salt until evenly combined.

3. In a small, microwave-safe bowl, melt the butter.

4. Add the white sugar into the melted butter until the butter becomes a pale yellow color.

5. Next, add in the egg and vanilla to the sugar-butter mixture until evenly combined.

6. Add the wet ingredients to the dry until you achieve a cohesive cookie dough.

7. Fold in the quartered caramels and white chocolate chips until evenly dispersed. The caramels will get super gooey when baked, so you may want to add them into the scooped out cookie dough later and only fold in the white chocolate chips during this step.

8. Wrap the cookie dough and allow it to rest in the fridge for at least 30 minutes. The longer it sits, the more developed the flavors will be (I like to let it rest overnight)!

9. Scoop out about 2 tablespoons of cookie dough (or use a standard cookie scoop) to form your cookies and disperse them across four parchment-lined cookie sheets (6-8 cookies per sheet). Make sure to leave a generous amount of space between them; they will spread in the oven!

10. Bake for 10-12 minutes and let cool for at least 5 minutes before eating.