Preheat oven to 350°F and line a baking sheet with Reynolds Parchment Paper. Set 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.
1 cup unsalted butter, 1 cup granulated sugar, ½ cup dark brown sugar
Add in the vanilla and then incorporate the eggs, one at a time, until fully mixed.
2 teaspoons pure vanilla extract, 2 large eggs
Beat in the flour, one cup at a time, and then beat in the remaining dry ingredients.
3 cups all-purpose flour, 1 teaspoon baking soda, ¾ teaspoon kosher salt
With the mixer on low, mix in the chocolate chips and chopped Rolos (or caramels).
1 cup milk chocolate chips, 1 cup Rolo candy
Use a cookie scoop to make tablespoon-sized cookies with the dough. I scooped out a cookie, then used my hands to roll it into a ball. This helps with consistency. Place the cookies on the parchment lined baking sheet, about 2 inches apart. I was able to fit 12 on a large baking sheet.
If you want the cookies to be extra pretty, add a couple of chocolate chips and Rolo pieces to the top of each cookie. Little blogger trick to make the cookies come out as pretty as possible!
Sprinkle each cookie with a few sea salt flakes.
1 tablespoon sea salt flakes
Bake for 10-11 minutes or until baked through. The key to keeping them soft is to not over bake them. It's okay if they're not browned; they will also flatten some as they cool.
Allow to cool and then serve.