Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

Preparing the baking sheets in advance makes the baking process easier, particularly because cookie dough can soften as it sits at room temperature.

Measure the flour, baking soda, baking powder, and fine salt into a medium bowl. Whisk the dry ingredients together until evenly combined. This helps distribute the leavening agents throughout the flour and prevents concentrated pockets of baking soda.

Set the bowl aside while you prepare the butter and sugar mixture.

If your kitchen is particularly warm, keep the butter at a cool room temperature rather than allowing it to become oily or melted. Properly softened butter should yield slightly when pressed but should not look greasy.

Step 2: Cream the butter and sugars

Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl.

Using an electric mixer, beat the mixture for approximately 2–3 minutes, scraping down the sides of the bowl as necessary. The mixture should look creamy and well combined.

Creaming incorporates air into the butter and helps create a pleasant cookie texture. However, avoid beating the mixture excessively, as too much incorporated air can affect how the cookies spread.

Brown sugar is particularly important in this recipe because its molasses content adds moisture and a rich caramel flavor. Combined with butter, it creates the foundation for soft and chewy salted caramel cookies.

Step 3: Add the egg, egg yolk, and vanilla

Add the egg, additional egg yolk, and vanilla extract to the butter mixture.

Beat until the ingredients are fully incorporated and the mixture looks smooth. Scrape the sides and bottom of the bowl to ensure everything is evenly combined.

The extra egg yolk adds richness and helps keep the cookies tender. Vanilla enhances the flavor of the white chocolate and caramel without overpowering them.

If the mixture looks slightly separated at first, continue mixing briefly. Avoid adding the flour before the wet ingredients are properly combined.

Step 4: Combine the dry and wet ingredients

Add the dry ingredient mixture to the bowl in two or three additions.

Mix on low speed or stir with a sturdy spatula until the flour is almost fully incorporated. Stop mixing when only a few small streaks of flour remain.

Overmixing after adding the flour can develop gluten and make the cookies tougher. The dough should be soft and thick rather than runny.

If the dough seems unusually dry and crumbly, add the optional tablespoon of milk gradually. Most batches should not need it if the ingredients have been measured correctly.

Step 5: Fold in the white chocolate and caramel

Add the white chocolate chips or chopped white chocolate to the dough.

Fold in the caramel baking bits or small caramel pieces, distributing them as evenly as possible.

Reserve a few white chocolate pieces and caramel bits for the tops of the dough portions. Pressing a few extra pieces onto each cookie before baking gives the finished cookies a more attractive, bakery-style appearance.

If your caramel pieces are sticky, lightly coating them with a small amount of flour may help prevent them from clumping together.

Avoid placing large pieces of caramel directly against the baking sheet because they may melt and spread. Keep the caramel pieces mostly enclosed inside the dough.

Step 6: Chill the cookie dough

Cover the bowl and refrigerate the dough for approximately 30–45 minutes.

Chilling helps the butter firm up, which can reduce excessive spreading during baking. It also gives the flour time to absorb moisture and allows the flavors to develop.

If you prefer thicker cookies, chilling is especially helpful. For a softer dough, you may portion the cookies before refrigerating them.

If you chill the dough for several hours or overnight, let it sit briefly at room temperature if it becomes too firm to scoop.

Although chilling can be adjusted according to your schedule, avoid leaving the dough uncovered in the refrigerator because it may dry out or absorb unwanted odors.

Step 7: Shape the cookie dough

Scoop the dough into portions of approximately 1 1/2 to 2 tablespoons each.

Roll each portion gently into a ball and place it on the prepared baking sheet. Leave approximately 2 inches (5 cm) between cookies so they have room to spread.

Press a few reserved white chocolate chips and caramel pieces onto the top of each dough ball.

For larger bakery-style cookies, use approximately 3 tablespoons of dough per cookie and allow additional baking time. Keep the portions consistent so that the cookies bake evenly.

If you notice caramel pieces near the outside edges, gently tuck them into the dough. This helps reduce excessive caramel leakage onto the baking sheet.

Step 8: Bake the salted caramel white chocolate cookies

Place the baking sheet in the preheated oven and bake for approximately 10–13 minutes for standard-sized cookies.

The edges should look lightly golden and set, while the centers may still appear slightly soft. This is desirable because the cookies continue cooking briefly from residual heat after they leave the oven.

Avoid waiting until the centers look completely firm. Overbaking can make the cookies dry or hard instead of soft and chewy.

If baking two trays at once, rotate them halfway through the baking time if your oven has uneven heat distribution.

Because ovens vary, begin checking the first batch around the 9-minute mark. Larger cookies may require additional time.

Step 9: Add the finishing sea salt

Remove the cookies from the oven and place the baking sheet on a heatproof surface.

While the cookies are still warm, sprinkle a small amount of flaky sea salt over each one.

The salt should be noticeable but not overwhelming. A few flakes are usually sufficient to balance the white chocolate and caramel.

If you want an extra-decadent presentation, wait until the cookies have cooled slightly before drizzling them with thick caramel sauce. Applying the sauce when the cookies are too hot may cause it to run off the surface.

Step 10: Allow the cookies to cool

Let the cookies rest on the baking sheet for approximately 5–10 minutes.

During this time, the centers continue to set, and the caramel becomes less fluid. Moving the cookies too early may cause them to break, particularly if the caramel is still very soft.

Transfer the cookies carefully to a wire rack and allow them to cool further.

For the best texture, enjoy one when it is slightly warm and the white chocolate is soft. For cleaner handling and a more defined cookie shape, allow the cookies to cool completely before stacking or packaging them.