Loaded Salted Caramel Soft Batch Cookies
Delightful cookies combining caramel and chocolate with a soft texture, perfect for any occasion.
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.
Notes
Store the cookies in an airtight container at room temperature for about a week. They can be frozen for up to three months.