Salted Caramel Chocolate Chip Cookies

Wednesday, February 17, 2016

DISCLOSURE: I received a free sample of Reynolds Cookie Baking Sheets from Crowdtap to facilitate this post. All opinions are my own.

The kids were off from school the other day because of snow and they were getting bored. I thought it would be fun if we baked some cookies.

I had pinned a recipe from the Reynolds website for White Chocolate Red Velvet Cookies, after receiving an email from them, sometime before Valentine's Day. But, because I didn't have all the ingredients on hand, the kids and I decided we would try the Salted Caramel Chocolate Chip Cookies recipe.

Making cookies gave me the perfect opportunity to try these Reynolds Cookie Baking Sheets that I had received recently. I usually just use parchment paper from a roll. They work great at protecting my cookie sheets, but I hate how rolled up they are. It's hard to keep them flat.

Each package contains 25 pre-cut sheets that are sized to fit most standard baking sheets.

The sheets fit my baking sheet perfectly and I loved how the edges were rolled up.

When the cookies were done, clean up was a snap! The recipe calls for transferring the cookies and the parchment paper onto wire racks to cook and for drizzling chocolate on them, later. My baking sheets were clean and I was able to put them away once they cooled!

Salted Caramel Chocolate Chip Cookies
Makes 33 cookies

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® Parchment Paper

Find the recipe on

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