Salted Caramel Chocolate Chip Cookies from Reynolds® Parchment Paper

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Preheat oven to 350 degrees F. Line a baking sheet with Reynolds® Parchment Paper and set aside.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': '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.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Roll 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Drizzle cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate sets.'}

📊 Nutrition Facts

Per serving (33 servings total)