This post appears in Make Meal Magic

Prep Time: 20 minutes Cook Time: 13 minutes Makes: 33 servings

Chocolate chip cookies are a classic, crowd pleasing treat. These Salted Caramel Chocolate Chip Cookies are a delightful twist on this favorite, incorporating sweet caramel-filled chocolate candies, dark chocolate chips and a drizzle of melted chocolate. The finishing sprinkle of sea salt creates a fabulous sweet and salty combination that will please the entire family. Baking these cookies on parchment paper ensures even baking and speedy clean up.

Ingredients:

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 packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup dark chocolate chips
1 cup mini caramel filled chocolate candies (such as Rolos)
1 cup dark chocolate chips, melted
Sea salt

Prep:

1. LINE a baking sheet with Reynolds®Parchment Paper.
2. HEAT oven to 350° F.
3. WHISK together flour, kosher salt, baking powder and baking soda in a large bowl; set aside.
4. MIX butter, light brown sugar and granulated sugar together in the bowl of an electric mixer until light and fluffy; about 3 minutes.
5. BEAT in eggs, one at a time, mixing well between each egg. Add vanilla and beat until incorporated.
6. ADD reserved flour mixture to the butter mixture slowly, mixing gently until ingredients are just incorporated.
7. FOLD in caramel filled chocolate candies and chocolate chips, gently, until mixed throughout the dough.
8. COVER and CHILL in refrigerator for 2 to 24 hours.
9. ROLL 2 tablespoons dough, into a ball, covering candies with dough.
10. PLACE balls on parchment lined baking sheets.

Cook:

1. BAKE cookies for 12 to 14 minutes or until edges are starting to brown.
2. COOL cookies for 5 minutes on baking sheets and then slide parchment paper with cookies onto wire racks to cool completely.
3. DRIZZLE cooled cookies with melted chocolate and sprinkle lightly with sea salt. Chill cookies until chocolate is set.

Reynolds Kitchen Tip: Use parchment paper to help prevent baked on mess from the chocolate and caramel. Plus, create evenly baked cookies every time. Keep the cookies on top of the parchment paper while drizzling the melted chocolate to keep drips contained.

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