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Salted Caramel Chocolate Chip Cookies from Reynolds® Parchment Paper

Reynolds Kitchens

"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."
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31 m servings 207 cals
Original recipe yields 33 servings (33 cookies)

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  1. Preheat oven to 350 degrees F. Line a baking sheet with Reynolds(R) Parchment Paper and set aside.
  2. 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. 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. Roll 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed.
  5. 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. Drizzle cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate sets.


  • Reynolds Kitchens Tip:
  • Decorate with no mess! Transfer cookies on parchment from baking sheet to wire rack. Drizzle chocolate then just toss the parchment when done.

Nutrition Facts

Per Serving: 207 calories; 10.4 g fat; 28.1 g carbohydrates; 1.4 g protein; 29 mg cholesterol; 151 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Made recipe last Christmas season. The recipe works well as is, and does not need any alterations. It's really great if you like dark chocolate, caramel, and sea salt together. Yum!