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Ingredients

• ✓ caramel-filled chocolate candy
• all-purpose flour
• salt
• baking powder
• baking soda
• butter
• brown sugar
• granulated sugar
• egg
• vanilla extract
• dark chocolate chip
• dark chocolate chip
• salt
• parchment paper

Instructions

1. 1 Preheat oven to 350 degrees F. Line a baking sheet with Reynolds® Parchment Paper and set aside.
2. 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. 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. 4 Roll 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed.
5. 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. 6 Drizzle cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate sets.

By Reynolds KitchensR