Salted Caramel Chocolate Chip Cookies
- Prep Time: 20 minutes
- Cook Time: 11 miuntes
- Servings: about 33 cookies
- Course: Dessert
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.
Reynolds Kitchens tip
Decorate with no mess! Transfer cookies on parchment from baking sheet to wire rack. Drizzle chocolate and then just toss the parchment when done.
- 2 1/2 cups unbleached, all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 sticks (1 cup) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini caramel-filled chocolate candies
- 1 cup Nestle® Toll House® dark chocolate chips
- 1 cup Nestle® Toll House® dark chocolate chips, melted
- 1 teaspoon sea salt
- Reynolds® Parchment Paper
Preheat oven to 350 degrees F. Line a baking sheet with Reynolds® Parchment Paper and set aside.
Whisk together flour, kosher salt, baking powder and baking soda in a large bowl; set aside. Mix butter, light brown sugar and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.
Beat in eggs, one at a time, mixing well between each egg. Add vanilla and beat until incorporated. Slowly add flour mixture, mixing gently until ingredients are just incorporated. Fold in caramel-filled chocolate candies and chocolate chips.
Roll 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed.
Place dough balls on parchment-lined baking sheets. Bake cookies for 10–12 minutes. Cool cookies for 5 minutes on baking sheet and then transfer parchment paper with cookies onto wire racks to cool completely.
Drizzle cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate is set.