Salted Caramel Chocolate Chip Cookies

By Eat More Chocolate Team    ,   

December 25, 2015

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These cookies incorporate sweet caramel-filled chocolate candies, dark chocolate and a finishing sprinkle of sea salt for a fabulous sweet and salty combination.

  • Prep: 20 mins
  • Cook: 15 mins
  • 20 mins

    15 mins

    35 mins



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.


2-1/2 cups unbleached, all-purpose flour

1 teaspoon kosher salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 sticks (1 cup) unsalted butter, softened

1 cup light brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup dark chocolate chips

1 cup mini caramel filled chocolate candies

1 cup dark chocolate chips

1 teaspoon sea salt

Reynolds® Parchment Paper