1 cup rolos, roughly chopped (you can also use plain caramel squares, roughly chopped)
1 tablespoon sea salt flakes, or course sea salt
Instructions
1. Preheat oven to 350F and line a large baking sheet with Reynolds
Parchment Paper. Set aside.
In an electric stand mixer fitted with the paddle attachment, cream
together the softened butter and both types of sugar. Mix until light
and fluffy, approximately 2 minutes.
Add in the vanilla and then incorporate the eggs one at a time until
fully mixed.
2. Beat in the flour one cup at a time and then beat in the
remaining dry ingredients.
With the mixer on low, mix in the chocolate chips and chopped
rolos (or caramels).
Use a small ice cream scoop to make tablespoon sized cookies with
the dough. I scooped out a cookie, then used my hands to roll it
into a ball. This helps with consistency. Place the cookies on the
parchment lined baking sheet, about 2 inches apart. I was able to fit
12 on a large baking sheet.
3. If you want the cookies to be extra pretty, add a couple chocolate
chips and rolo pieces to the top of each cookie. Little blogger trick
to make the cookies come out as pretty as possible!
Sprinkle each cookie with a few sea salt flakes.
4. Bake for 10-11 minutes or until baked through. The key to
keeping them soft is to not over bake them. It's okay if they're not
browned; they will also flatten some as they cool.
Allow to cool and then serve. Enjoy!
Originally Submitted
4/21/2016
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