Salted Caramel Chocolate Chip Cookies from Reynolds® Parchment Paper

Salted Caramel Chocolate Chip Cookies from Reynolds® Parchment Paper

A delightful twist on a family favorite. These cookies incorporate sweet caramel-filled chocolate candies, dark chocolate and a finishing sprinkle of sea salt for a fabulous sweet and salty combination.

Preparation Time
20 mins
Cooking Time
11 mins
Total Time
31 mins
Calories
208 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F. Line a baking sheet with Reynolds® Parchment Paper and set aside.
Step 2
Whisk together flour, kosher salt, baking powder and baking soda; set aside. Mix butter, light brown sugar and granulated sugar together with an electric mixer until light and fluffy.
Step 3
Beat in eggs, one at a time. Add vanilla and beat. Slowly add flour mixture, mixing gently until incorporated. Fold in caramel filled chocolate candies and chocolate chips.
Step 4
Roll 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed.
Step 5
Place dough balls on parchment lined baking sheets. Bake cookies for 10-12 minutes. Cool cookies on baking sheet for 5 minutes and transfer parchment paper with cookies onto wire racks to cool completely.
Step 6
Drizzle cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate sets.

Ingredients

  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon sea salt
  • 1 teaspoon kosher salt
  • 1 cup dark chocolate chips
  • Reynolds® Parchment Paper
  • 1 cup light brown sugar, packed
  • 1 cup dark chocolate chips, melted
  • 1 cup caramel-filled chocolate candies
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 cup granulated sugar
  • 2.5 cups unbleached all-purpose flour

Categories

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