SALTED CARAMEL CHOCOLATE CHIP COOKIES FROM REYNOLDS® PARCHMENT PAPER

Salted Caramel Chocolate Chip Cookies from Reynolds® Parchment Paper image

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

Ingredients

2 ½ cups unbleached all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
1 cup unsalted butter, softened
1 cup light brown sugar, packed
½ 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

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