Sea Salt Caramel Chip Blossom Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 3 1/2 cups All-purpose flour
  • 1 1/2 tsp Baking soda
  • 1 3/4 cup Brown sugar, light
  • 1/2 cup Granulated sugar
  • 36 Hershey's kisses milk chocolate
  • 1 10oz bag Hershey's kitchens sea salt caramel chips
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted

Found on tasteandtellblog.com

Description

Directions

• 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.