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Chocolate chip pretzel cookies are stuffed with Rolo candies and topped with sea salt for a truly decadent cookie.

My family's favorite cookie are homemade chocolate chip cookies. Really, it's a fantastic cookie recipe. But it also gets a little boring, in my opinion. Sometimes you just want a little bit of fancy in your cookie.  The Dove Dark Chocolate Cookies definitely take the basic cookie up a notch, but we can do better than that.
This chocolate chocolate chip cookie has the addition of pretzel bits, a little sea salt and a surprise stuffed cookie middle of a melted Rolo candy. It's a sea salt caramel cookie mixed with chocolate and pretzels. It's as good as it sounds.

Rolo Stuffed Chocolate Chip Pretzel Cookies

Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside. Gather all of the ingredients. Unwrap Rolo Candies and set aside.
In a medium mixing bowl, add the flour, cocoa powder, baking soda and powder and sea salt.  Whisk to combine and set aside.
In a large mixing bowl add both sugars and the softened butter. Cream with an electric mixer until light and fluffy. Whenever you make cookies, give the butter and sugar time to really get creamy.  One of the reasons cookies often do not bake well is because this step is short changed.
Add the eggs, ONE AT A TIME and mix well after each addition.  One at a time! I always miss that step so  I made sure you won't miss it. Again, make sure to let the mixer do it's job well and fully incorporate the eggs.
Add the vanilla and mix to incorporate. Homemade vanilla is super easy to make. We've had this jar going for about 10 years using the same vanilla beans. Just keep adding vodka when it is about half full.
Pour in half of the flour mixture to the sugar/butter mixture and beat on medium speed with an electric mixer until combined.  Add the remaining flour mix and continue to beat on medium speed just until you no longer see any white flour.  Do not over mix. This is the step where you want to just mix until the dough is combined.
Fold in the chocolate chips and pretzel pieces. Roll the cookie dough into 2 inch balls.
Open up each cookie dough ball and insert a Rollo candy piece into the middle.
Roll the dough back into a ball  making sure to completely encase the Rolo candy in the cookie dough.
Place each cooking on the parchment lined cookie sheet, at least 3 inches apart. Sprinkle with additional sea salt. These cookies are large and they spread out so it is best to bake 6 at a time on a cookie sheet.
Bake for 10 minutes and allow the cookies to cool on the cookie sheet for 3 minutes before transferring to a wire rack to completely cool. Actually, the cookies taste best warm while the caramel inside is still warm and gooey!
Yield: 18 cookies

Rolo Pretzel Stuffed Cookies

Chocolate chocolate chip pretzel cookies are stuffed with Rolo candies and topped with sea salt for a truly decadent sea salt caramel cookie. 
Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 3 minutes
Total Time 23 minutes

Ingredients

  • 2 1/2 cups all purpose flour
  • 3/4 cup dark unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt plus more for garnish
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 cup (2 sticks) unsalted butter - softened
  • 2 teaspoons vanilla extract 
  • 2 large eggs
  • 1 cup semi-sweet chocolate chips
  • 1 cup mini pretzel twists - broken 
  • 18 Rolos candies

Instructions

  1. Preheat oven to 350°. Line a cookie sheet with parchment paper and set aside. 
  2. In a medium mixing bowl, add the flour, cocoa powder, baking soda and powder and sea salt. Whisk to combine and set aside.
  3. In a large mixing bowl add both sugars and the softened butter. Cream with an electric mixer until light and fluffy (about 2 minutes).
  4. Add the eggs, one at a time and mix well after each addition. Add the vanilla and mix to incorporate.
  5. Pour in half of the flour mixture and beat on medium speed with an electric mixer until combined. Add the remaining flour mix and continue to beat on medium speed just until you no longer see any white flour. Do not over mix.
  6. Fold in the chocolate chips and pretzel pieces. Roll the cookie dough into 2 inch balls. 
  7.  Open up each cookie dough ball and insert a Rollo candy piece into the middle. Roll the dough back into a ball and place on the parchment lined cookie sheet, at least 3 inches apart. Sprinkle with additional sea salt. (These cookies are large and they spread out so it is best to bake 6 at a time on a cookie sheet).
  8. Bake for 10 minutes and allow the cookies to cool on the cookie sheet for 3 minutes before transferring to a wire rack to completely cool. Actually, the cookies taste best warm while the caramel inside is still warm and gooey!
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