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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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 36 cookies
Course: Dessert

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

    Cup of Yum
  1. Preheat the oven to 350ºF. Line baking sheets with parchment paper or a silicon baking mat.
  2. 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.
  3. 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.
  4. 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.
  5. Allow the cookies to cool for at least 5 minutes before transferring to a cooling rack to cool completely.