Sea Salt Caramel Chip Blossom Cookies
Sweet and a little salty, these Sea Salt Caramel Chip Blossom Cookies are a twist on the traditional blossom cookie that is perfect for holiday baking, or just for filling the cookie jar!
Servings 36 cookies
Calories
Ingredients
- 1 cup unsalted butter
- 1 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 10 oz bag HERSHEY’S Kitchens Sea Salt Caramel Chips
- 36-40 HERSHEY’S KISSES Milk Chocolate (unwrapped)
Instructions
- Preheat the oven to 350ºF. Line baking sheets with parchment paper or a silicon baking mat.
- In the bowl of a stand mixer, or in a large bowl, cream together the butter, light brown sugar and granulated sugar. Add in the eggs, one at a time, mixing after each addition. Mix in the vanilla extract.
- In another bowl, combine the flour, baking soda and salt. Pour the dry ingredients into the butter/sugar mixture and mix just until combined. Add the HERSHEY’S Kitchens Sea Salt Caramel Chips and mix until combined.
- Scoop the dough into 1 1/4 to 1 1/2 tablespoon balls and place them on the baking sheet, at least 2 inches apart. Bake for 10-12 minutes, until just golden on the edges. Immediately after removing from the oven, place a HERSHEY’S KISSES Chocolate in the center of the cookie, pressing it into the cookie.
- Allow the cookies to cool for at least 5 minutes before transferring to a cooling rack to cool completely.