Name: Salted Caramel Chocolate Chip Cookies from Reynolds® Parchment Paper
Prep time: 20 min
Cook time: 20 min
Yield: 33
Ingredients: Unbleached all-purpose flour - 2 ½ cups; Kosher salt - 1 teaspoon; Baking powder - ½ teaspoon; Baking soda - ½ teaspoon; Unsalted butter, softened - 1 cup; Light brown sugar, packed - 1 cup; Granulated sugar - ½ cup; Large eggs - 2; Vanilla extract - 1 teaspoon; Dark chocolate chips - 1 cup; Dark chocolate chips, melted - 1 cup; Caramel-filled chocolate candies - 1 cup; Sea salt - 1 teaspoon; Reynolds® Parchment Paper - 1 teaspoon

Salted Caramel Chocolate Chip Cookies from Reynolds® Parchment Paper

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Salted Caramel Chocolate Chip Cookies from Reynolds® Parchment Paper

1. Unbleached all-purpose flour - 2 ½ cups

2. Kosher salt - 1 teaspoon

3. Baking powder - ½ teaspoon

4. Baking soda - ½ teaspoon

5. Unsalted butter, softened - 1 cup

6. Light brown sugar, packed - 1 cup

7. Granulated sugar - ½ cup

8. Large eggs - 2

9. Vanilla extract - 1 teaspoon

10. Dark chocolate chips - 1 cup

11. Dark chocolate chips, melted - 1 cup

12. Caramel-filled chocolate candies - 1 cup

13. Sea salt - 1 teaspoon

14. Reynolds® Parchment Paper - 1 teaspoon

How to cook deliciously - Salted Caramel Chocolate Chip Cookies from Reynolds® Parchment Paper

1. Stage

Preheat oven to 350 degrees F. Line a baking sheet with Reynolds® Parchment Paper and set aside.

2. Stage

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. Stage

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. Stage

Roll 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed.

5. Stage

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. Stage

Drizzle cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate sets.