Salted Caramel Chocolate Chip Cookies from Reynolds® Parchment Paper

Ingredients

• 2 1/2 cups unbleached all-purpose flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 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 dark chocolate chips, melted
• 1 cup caramel-filled chocolate candies
• 1 teaspoon sea salt
• Reynolds Parchment Paper

Directions

Preheat oven to 350 degrees F. Line a baking sheet with Reynolds(R) 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.