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:
  • Cooking:
  • Total:
  • Serves: 33 persons



  1. Step 1

    Preheat oven to 350 degrees F. Line a baking sheet with Reynolds® Parchment Paper and set aside.
  2. 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.
  3. 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.
  4. Step 4

    Roll 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed.
  5. 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.
  6. Step 6

    Drizzle cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate sets.