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

Ingredients

• 1 teaspoon vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 ½ cups unbleached all-purpose flour
• 1 teaspoon sea salt
• 1 teaspoon kosher salt
• ½ cup granulated sugar
• 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

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.