Irresistible White Chocolate Caramel Chunk Cookies 
Ingredients:
1 ½ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, room temperature
½ cup granulated sugar
½ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup white chocolate chunks
½ cup caramel chunks
½ cup assorted chocolate pieces for topping
2 tablespoons heavy cream for drizzle
Directions:
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat the butter, granulated sugar, and light brown sugar until creamy and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture, beating until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the white chocolate chunks and caramel chunks.
Scoop the dough onto the prepared baking sheet, about 2 tablespoons per cookie, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft.
Remove from the oven and immediately press a few assorted chocolate pieces into each cookie while they are still warm.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Drizzle the heavy cream over the cookies for an extra touch of decadence before serving.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 230 kcal | Servings: 20 cookies
Irresistible White Chocolate Caramel Chunk Cookies
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