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Loaded Salted Caramel Soft Batch Cookies

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Servings: 12 cookies
Calories: 503kcal
Author: Becky Hardin
These super soft and chewy cookies are loaded with chocolate caramel candies and sea salt for a delicious dessert.
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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

Instructions

  • 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.

Video

Notes

  • Make sure that your butter is softened before using it. It will be easier to combine with the other ingredients which will result in a more even texture.
  • Don't over mix the dough when you add in the flour. This can cause the gluten to overdevelop and lead to dense cookies.
  • You can use caramel squares in place of Rolos.
  • Let the cookies cool fully before serving or storing.
Storage: Store loaded salted caramel soft batch cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 503kcal | Carbohydrates: 69g | Protein: 5g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 874mg | Potassium: 99mg | Fiber: 1g | Sugar: 44g | Vitamin A: 536IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg