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Biscuits aux pépites

Salted Caramel Chocolate Chip Cookies

Prep time:
20 minutes
Cook Time:
11 minutes
about 33 cookies

A delightful twist on a family favourite. These cookies incorporate sweet caramel-filled chocolate candies, dark chocolate and a finishing sprinkle of sea salt for a fabulous sweet and salty combination.


2 1/2 cups unbleached, all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup mini caramel-filled chocolate candies
1 cup dark chocolate chips
1 cup dark chocolate chips, melted
1 teaspoon sea salt
Reynolds Kitchens® Unbleached Parchment Paper (or Reynolds Kitchens® Parchment Paper with SmartGrid®)
Alcan® 100% Recycled Aluminum Cookie Sheet


Step 1

PREHEAT oven to 350oF. Line a baking sheet with Reynolds Kitchens® Unbleached Parchment Paper and set aside.

Step 2

WHISK together flour, kosher salt, baking powder and baking soda in a large bowl; set aside. Mix butter, light brown sugar and granulated sugar together with an electric mixer until light and fluffy, about 3 minutes.

Step 3

BEAT in eggs, one at a time, mixing well between each egg. Add vanilla and beat until incorporated. Slowly add flour mixture, mixing gently until ingredients are just incorporated. Fold in caramel-filled chocolate candies and chocolate chips.

Step 4

ROLL 2 tablespoons of dough into a ball, covering any candies with dough so they are not exposed.

Step 5

PLACE dough balls on Alcan® 100% Recycled Aluminum Cookie Sheet. Bake cookies for 10 to 12 minutes. Cool cookies for 5 minutes on Alcan® Cookie Sheet and then transfer the sheet with cookies onto wire racks to cool completely.

Step 6

Drizzle cooled cookies with melted chocolate and sprinkle with sea salt. Chill cookies until chocolate is set.