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.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 31m
Yield 33
Number Of Ingredients 14
Steps:
- 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; set aside. Mix butter, light brown sugar and granulated sugar together with an electric mixer until light and fluffy.
- 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.
- 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 on baking sheet for 5 minutes and 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 sets.
Nutrition Facts : Calories 207.5 calories, Carbohydrate 28.1 g, Cholesterol 28.5 mg, Fat 10.4 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 6.7 g, Sodium 150.6 mg, Sugar 13 g
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