Loaded Salted Caramel Soft Batch Cookies are a delightful treat that combines the sweetness of caramel with the soft texture of a cookie. These cookies are perfect for any occasion, whether you’re baking for a party, a cozy night at home, or just because you love cookies!
Why Make This Recipe
Making Loaded Salted Caramel Soft Batch Cookies is a great idea because they are easy to prepare and utterly delicious. The combination of chocolate chips and Rolo candies surrounded by a soft cookie dough makes every bite pure bliss. Plus, the addition of sea salt creates a perfect balance of sweet and salty flavors that everyone will love.
How to Make 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)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with Reynolds Parchment Paper. Set it aside.
- 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.
- Add in the vanilla, then incorporate the eggs one at a time until fully mixed.
- Gradually beat in the flour, one cup at a time, then mix in the remaining dry ingredients.
- With the mixer on low, stir in the chocolate chips and chopped Rolo candies.
- Use a cookie scoop to create tablespoon-sized cookies. Roll each scoop into a ball with your hands for consistency. Place the cookies on the prepared baking sheet, about 2 inches apart. You can fit about 12 cookies on a large baking sheet.
- For extra prettiness, add a couple of chocolate chips and Rolo pieces on top of each cookie.
- Sprinkle each cookie with a few sea salt flakes.
- Bake for 10-11 minutes or until baked through. Be careful not to overbake them! It’s okay if they aren’t browned; they will flatten as they cool.
- Allow to cool and then serve.
How to Serve Loaded Salted Caramel Soft Batch Cookies
You can serve these cookies warm, straight from the oven, or let them cool completely for a delightful snack. They pair well with a glass of milk or a cup of coffee and can be plated on a nice dish to impress your family or guests.
How to Store Loaded Salted Caramel Soft Batch Cookies
Store the cookies in an airtight container at room temperature. They will stay fresh for about a week, though they’re usually gone much faster! If you want to keep them longer, you can freeze them for up to three months. Just ensure they are in a freezer-safe container.
Tips to Make Loaded Salted Caramel Soft Batch Cookies
- For best results, use room temperature butter and eggs. This helps create a fluffy dough.
- Avoid overmixing the dough after adding flour, as it can make the cookies tough.
- If you’d like chewier cookies, take them out a minute early and let them finish cooking on the baking sheet.
Variation
Feel free to play around with ingredients! You can substitute the Rolo candies with other chocolate or caramel candies, or add nuts for extra crunch. You can also use dark chocolate chips instead of milk chocolate for a richer flavor.
FAQs
1. Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter. Just reduce the added kosher salt slightly to balance the flavors.
2. How can I make these cookies softer?
To keep cookies soft, don’t overbake them. It’s better if they remain slightly underbaked in the center.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough, refrigerate it, and bake the cookies later. Just let the dough sit at room temperature for a few minutes before baking.
Enjoy baking these delicious Loaded Salted Caramel Soft Batch Cookies!
Loaded Salted Caramel Soft Batch Cookies
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, room temperature (226 grams, 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, room temperature (100 grams)
- 3 cups all-purpose flour (360 grams)
- 1 teaspoon baking soda (4 grams)
- ¾ teaspoon kosher salt
For the Add-ins
- 1 cup milk chocolate chips (170 grams)
- 1 cup Rolo candy, roughly chopped (280 grams)
- 1 tablespoon sea salt flakes (8 grams)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with Reynolds Parchment Paper. Set it aside.
- 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.
- Add in the vanilla, then incorporate the eggs one at a time until fully mixed.
- Gradually beat in the flour, one cup at a time, then mix in the remaining dry ingredients.
- With the mixer on low, stir in the chocolate chips and chopped Rolo candies.
Baking
- Use a cookie scoop to create tablespoon-sized cookies. Roll each scoop into a ball with your hands for consistency.
- Place the cookies on the prepared baking sheet, about 2 inches apart. You can fit about 12 cookies on a large baking sheet.
- For extra prettiness, add a couple of chocolate chips and Rolo pieces on top of each cookie.
- Sprinkle each cookie with a few sea salt flakes.
- Bake for 10-11 minutes or until baked through, being careful not to overbake them.
- Allow to cool and then serve.
