White Chocolate and Caramel Cookie Muffins


Total Time:



I have a thing for cookies. I like them fresh. I like them frozen. I like them on lollipops. I like them raw. I like them as pretty much anything. So I thought it would be cute to bake them in muffin tins so I could have bite sized cookie muffins and give them away as little holiday gifts!

You could really make these with any kind of cookie dough, but I wanted to try out these White Chocolate and Caramel Cookie Muffins that I had been imagining. I don’t know, but something about caramel and white chocolate just makes my mouth water! And these cookies didn’t disappoint!

Once you have the dough made and places into the muffin tins, you just stick a little chunk of caramel in the middle and press down and cover it with more dough. This makes the caramel a nice little surprise when you bite into them!

White Chocolate and Caramel Cookie Muffins

Course Dessert
Cuisine American


  • 1 cup Butter
  • 2/3 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 3 teaspoon vanilla extract
  • 2 1/4 cups AP flour
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup White Chocolate Chips
  • 1 cup caramels chopped into 1/2 in pieces


  • Preheat oven to 350 degrees and spray mini muffin tins with baking spray.
  • In a large mixer beat together the butter and sugars until creamy. Add the egg and beat until combine. Add the vanilla extract and combine. In a separate bowl, sift together the flour, baking soda and salt. Slowly add the sifted ingredients into the mixer and combine until everything is mixed well. Turn the mixer on the slowest speed and add the white chocolate chunks. Cover and refrigerate the dough for at least 2 hours and up to 24 hours before baking.
  • Using a 1 inch scoop, scoop the dough into the mini muffin tins. Press 1 of the caramels into the muffin center and cover with the dough. Bake for 12-14 minutes. Transfer cookie muffins from baking sheet to drying rack until cooled.

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Recipe Rating


  1. Jessica @ How Sweet

    Cookie muffins!?? How did you combine such deliciousness? WOW.

  2. Heather (Heather’s Dish)

    wow, this puts my cookies to shame in a great way…holy fabulous cookie!

  3. monika

    AH-mazing! I seriously cannot wait to try these! I may do these for a cookie exchange – nah, I’ll want all of them to myself!

  4. Kristen

    They are muffins, so I can still have them for breakfast, right? Right??

  5. Brooke

    *blush*. I’m actually blushing on this post. I don’t think a dessert could be more sexy. Or wrong. Or sooooo right. Thanks for the recipe. I’ll be secretly longing to bake these things for months…

  6. anya

    WOWWW!!! Those look absolutely amazing! I love anything with caramel and i love cookies, I’m going to have to try these!

  7. Georgia @ The Comfort of Cooking

    White chocolate? Caramel? Cookies? YES! I love all these things! And I especially love them all rolled into one beautiful little muffin. These look great, Gaby! Thanks for sharing. Also, I’m having a cookies and cookbook giveaway today that you should enter!

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  9. 12 Days of Christmas Cookies: White Chocolate Caramel CupCookies | maryweise.com

    […] I can’t take credit for this GENIUS plan, as I came across this recipe over at What’s Gaby Cooking. I didn’t even care what these taste like, I knew that I had to make them 🙂 They’re […]

  10. Hillary Guerra

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  11. Lori

    I made these for Christmas and they were a favorite with my family. So tasty!

  12. WitchGirl

    I have now gained 2 pounds from these! I can’t wait for Christmas when I get to unload them on my Mum – hoping there will be some left…
    Thanks for all the great recipes!

  13. Vickie

    Do I have to refrigerate the batter? I don’t have time for it and I want to know if it is necessary.

    • Vickie

      thanks for the reply! I think I will make them this week for my cooking class. How many muffins does the recipe make?

  14. Rieneke

    My youngest son loves them but I think they are too sweet and greasy. But a winner in the kids eyes!

  15. Nicole

    Could you please update this page so that I may easily print it, and place in my recipe box? Thank you!