Loaded Salted Caramel Soft Batch Cookies
Ingredients
- 1 cup unsalted butter (226 grams, room temperature (2 sticks))
- 1 cup granulated sugar (200 grams)
- ½ cup dark brown sugar (107 grams)
- 2 teaspoons pure vanilla extract (8 grams)
- 2 large eggs (100 grams, room temperature)
- 3 cups all-purpose flour (360 grams)
- 1 teaspoon baking soda (4 grams)
- ¾ teaspoon kosher salt
- 1 cup milk chocolate chips (170 grams)
- 1 cup Rolo candy (280 grams, roughly chopped)
- 1 tablespoon sea salt flakes (8 grams)
Instructions
- 1
Preheat oven to 350°F and line a baking sheet with Reynolds Parchment Paper. Set aside.
- 2
Cream
- 3
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both types of sugar together until light and fluffy, about 2 minutes.
2 min - 4
Add in the vanilla and then incorporate the eggs, one at a time, until fully mixed.
- 5
Beat in the flour, one cup at a time, and then beat in the remaining dry ingredients.
- 6
Mix
- 7
With the mixer on low, mix in the chocolate chips and chopped Rolos (or caramels).
- 8
Scoop
- 9
Use a cookie 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.
- 10
Top
- 11
If you want the cookies to be extra pretty, add a couple of chocolate chips and Rolo pieces to the top of each cookie. Little blogger trick to make the cookies come out as pretty as possible!
- 12
Sprinkle each cookie with a few sea salt flakes.
- 13
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.
11 min - 14
Cool
- 15
Allow to cool and then serve.
Nutrition
Per serving (based on 12 servings)
