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!
Course Dessert
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 36cookies
Calories
Author Deborah Harroun
Ingredients
1cupunsalted butter
1 3/4cuplight brown sugar
1/2cupgranulated sugar
2eggs
1teaspoonvanilla extract
3 1/2cupsall-purpose flour
1 1/2teaspoonsbaking soda
1/2teaspoonsalt
1 10ozbag HERSHEY’S Kitchens Sea Salt Caramel Chips
36-40HERSHEY’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.