1cuprolosroughly chopped (you can also use plain caramel squares, roughly chopped)
1tablespoonsea salt flakesor course sea salt
Preheat oven to 350F and line a large baking sheet with Reynolds Parchment Paper. Set aside.
In an electric stand mixer fitted with the paddle attachment, cream together the softened butter and both types of sugar. Mix until light and fluffy, approximately 2 minutes.
Add in the vanilla and then incorporate the eggs one at a time until fully mixed.
Beat in the flour one cup at a time and then beat in the remaining dry ingredients.
With the mixer on low, mix in the chocolate chips and chopped rolos (or caramels).
Use a small ice cream 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 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.
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.