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Salted Caramel Chocolate Chip Cookies from Reynolds® Parchment Paper
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Prep Time:
20 minutes
Cook Time:
11 minutes
Total Time:
31 minutes
Decadent cookies with caramel-filled chocolates, dark chocolate, and a pinch of sea salt for a perfect sweet and salty treat.
Ingredients:
  • 2.5 cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 0.5 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup dark chocolate chips
  • 1 cup dark chocolate chips, melted
  • 1 cup caramel-filled chocolate candies
  • 1 teaspoon sea salt
  • Reynolds® Parchment Paper
Instructions:
  • Preheat the oven to 350 degrees F and prepare a baking sheet lined with Reynolds® Parchment Paper.
  • In a bowl, combine flour, kosher salt, baking powder, and baking soda; then, set aside. Use an electric mixer to beat together butter, light brown sugar, and granulated sugar until light and fluffy.
  • Add eggs one at a time, incorporating each fully. Mix in vanilla, then gently blend in flour mixture. Fold in caramel filled chocolate candies and chocolate chips.
  • Shape 2 tablespoons of dough into a smooth ball, making sure that the candies are completely hidden inside.
  • Arrange dough balls on parchment-lined baking sheets. Bake cookies for 10-12 minutes, then cool on the baking sheet for 5 minutes before transferring them with the parchment paper onto wire racks to cool completely.
  • Drizzle cooled cookies with luxurious melted chocolate, sprinkle with a touch of sea salt, and let them chill until the chocolate sets perfectly.

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