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
Ingredients
- 2½ cups unbleached all-purpose flour
- 1teaspoon kosher salt
- ½teaspoon baking powder
- ½teaspoon baking soda
- 1cup unsalted butter, softened
- 1cup light brown sugar, packed
- ½cup granulated sugar
- 2large eggs
- 1teaspoon vanilla extract
- 1cup dark chocolate chips
- 1cup dark chocolate chips, melted
- 1cup caramel-filled chocolate candies
- 1teaspoon sea salt
- Reynolds® Parchment Paper
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.