If you have a sweet tooth and love a delightful surprise inside your cookies, the Rolo Stuffed Salted Caramel Cookies Recipe is an absolute game-changer. Imagine biting into a rich, fudgy chocolate cookie that’s crunchy from mini pretzels, sprinkled with just the right amount of sea salt, and then discovering molten caramel goodness melting from a hidden Rolo center. Every bite is a perfect balance of sweet, salty, and indulgently gooey that you won’t want to keep to yourself. Trust me, once you try this recipe, these cookies will become your go-to treat for cozy nights or celebrations alike.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet crucial for creating layers of flavor and texture in the cookies. Each one plays a vital role in delivering that luscious chewiness, chocolate decadence, and the satisfying salted crunch.
- 2 1/2 cups all purpose flour: The base that gives structure and the perfect chew to the cookies.
- 3/4 cup dark unsweetened cocoa powder: Adds deep, rich chocolate flavor without extra sweetness.
- 1 teaspoon baking powder: Helps the cookies rise just enough for a soft center.
- 1 teaspoon baking soda: Provides a nice lift and tenderness in the crumb.
- 1 teaspoon sea salt plus more for garnish: Amplifies flavors and balances sweetness while adding delightful crunch on top.
- 1 cup granulated sugar: Sweetens and helps create that tender texture.
- 1 cup brown sugar (packed): Brings moisture and a hint of caramel flavor to the dough.
- 1 cup unsalted butter, softened (2 sticks): Adds richness and helps achieve that melt-in-your-mouth quality.
- 2 teaspoons vanilla extract: Enhances all the flavors with a warm, aromatic touch.
- 2 large eggs: Binds ingredients and adds to the chewy texture.
- 1 cup semi-sweet chocolate chips: Pockets of creamy chocolate to complement the Rolo centers.
- 1 cup mini pretzel twists – broken: Introduces a crunchy, salty contrast that makes these cookies so addictive.
- 18 Rolos candies: The star ingredient that creates the molten caramel surprise inside each cookie.
How to Make Rolo Stuffed Salted Caramel Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 350°. This ensures it’s hot and ready when your cookies are shaped. Line a cookie sheet with parchment paper to prevent sticking and make cleanup a breeze.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and sea salt. This blend evenly distributes the leavening agents and salt, ensuring your cookies bake perfectly balanced and flavorful.
Step 3: Cream Butter and Sugars
In a large bowl, combine the granulated sugar, brown sugar, and softened butter. Using an electric mixer, cream these ingredients on medium speed until light and fluffy, about two minutes. This step infuses air into the mix, contributing to a tender, airy cookie texture.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition so they fully incorporate. Then, add the vanilla extract, which brightens the overall flavor and brings warmth to the dough.
Step 5: Combine Flour Mixture With Wet Ingredients
Gradually add half of your dry ingredients to the wet mixture, mixing on medium until just combined. Add the remaining dry ingredients and mix gently until you no longer see flour. Be careful not to overmix, or your cookies might turn out tough instead of tender.
Step 6: Fold in Chocolate Chips and Pretzel Pieces
Gently fold the semi-sweet chocolate chips and broken pretzel twists into the dough. The chips will melt into delightful pockets of chocolate, while the pretzels bring a wonderful salty crunch that complements the caramel filling.
Step 7: Form Dough Balls and Insert Rolo Candies
Roll the dough into 2-inch balls. Then, carefully open each ball and tuck one Rolo candy inside. Wrap the dough back around the candy, forming a smooth ball again. Place these balls on your parchment-lined cookie sheet about 3 inches apart because these cookies spread out quite a bit. Don’t forget to sprinkle a little extra sea salt on top before baking.
Step 8: Bake and Cool
Bake your cookies for 10 minutes, then let them rest on the cookie sheet for 3 minutes to firm up slightly before transferring to a wire rack to cool completely. These cookies taste best when still warm, allowing the caramel inside to be deliciously gooey and molten.
How to Serve Rolo Stuffed Salted Caramel Cookies Recipe
Garnishes
To elevate your presentation and add a pop of texture, sprinkle a tiny pinch of flaky sea salt or crushed pretzels on top of each cookie right after you pull them from the oven. For an extra touch, drizzle some melted dark chocolate or caramel sauce. It’s a simple step that makes your cookies look professionally crafted and even more tempting!
Side Dishes
Pair these cookies with a cold glass of milk or a creamy latte to balance their richness. They also go wonderfully with a scoop of vanilla ice cream, especially if you want to turn your treat into a decadent dessert. For a party, serving them alongside fresh berries can add a refreshing contrast.
Creative Ways to Present
Wrap individual cookies in parchment tied with twine for charming gifts or party favors. Alternatively, stack them on a rustic wooden tray with small bowls of Rolos and pretzels for a themed dessert spread. You can even serve warm cookies on a decorative plate alongside a small pot of caramel sauce for dipping – an irresistible delight for guests or family.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Rolo Stuffed Salted Caramel Cookies Recipe cookies in an airtight container at room temperature. They will stay fresh and soft for up to four days. The caramel inside may firm up a bit, but once warmed, it will melt right back to that gooey perfection.
Freezing
If you want to enjoy these treats later, freeze the cookie dough balls before baking by placing them on a tray lined with parchment paper. Once frozen, store them in a freezer-safe bag for up to three months. When ready, bake directly from frozen, adding a couple of extra minutes to the baking time. You can also freeze fully baked cookies in an airtight container with parchment layers to enjoy at your leisure.
Reheating
To bring back the wonderful gooeyness of your stored cookies, warm them in the microwave for about 15-20 seconds or in a preheated 300°F oven for 5 minutes. This gentle heat helps the caramel inside soften again and makes the cookie almost as fresh as when first baked.
FAQs
Can I substitute other candies for Rolos in this recipe?
Absolutely! While Rolos provide that perfect caramel and chocolate combo, you can experiment with chocolates that have a soft center, like caramel-filled chocolate balls or even individually wrapped caramel chews. Just be aware that baking times and melting behavior might vary slightly.
Why use both baking powder and baking soda?
The combination of baking powder and baking soda creates the ideal balance of rise and tenderness. Baking soda reacts with acidic ingredients for lift, while baking powder provides a more controlled rise, resulting in cookies that are neither too flat nor overly puffy.
Can I make these cookies gluten-free?
Yes, swap the all-purpose flour with a gluten-free flour blend designed for baking. Make sure the blend contains xanthan gum or add some if needed to help with texture. The cookies will still be delicious with a slightly different crumb.
Will the salt overpower the sweetness of the cookies?
Not at all! The sea salt is there to enhance the overall flavor by creating that perfect sweet-salty balance. It cuts through the sweetness and highlights the rich chocolate and caramel notes beautifully.
How do I prevent the Rolo candies from leaking caramel during baking?
Wrapping the dough tightly around each Rolo and using the right size dough balls helps contain the caramel. Placing the cookies with enough space apart also prevents spreading too much, which reduces the chance of caramel escaping the dough encasement.
Final Thoughts
Making the Rolo Stuffed Salted Caramel Cookies Recipe is like gifting yourself a little bite of pure joy. The combination of salty pretzels, luxurious chocolate, and molten caramel inside a perfectly tender cookie is simply irresistible. Whether you’re baking for family, friends, or just indulging yourself, these cookies never fail to impress and satisfy. So grab your ingredients, dive into the fun, and prepare to fall in love with this delightful treat!
Print
Rolo Stuffed Salted Caramel Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Rolo Stuffed Salted Caramel Cookies combine rich chocolate, salty pretzels, and gooey caramel in one indulgent treat. Soft, chewy, and bursting with flavor, these cookies feature a molten center of melted Rolo candy, balanced perfectly with crunchy pretzels and a sprinkle of sea salt on top. Perfect for a decadent dessert or a special snack, they bake up quickly and are best enjoyed warm to savor the luscious caramel surprise inside.
Ingredients
Dry 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
Wet Ingredients
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup unsalted butter, softened (2 sticks)
- 2 teaspoons vanilla extract
- 2 large eggs
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup mini pretzel twists – broken
- 18 Rolo candies
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper and set it aside for baking the cookies.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, dark cocoa powder, baking powder, baking soda, and sea salt until well combined. Set aside this dry mixture.
- Cream Butter and Sugars: In a large mixing bowl, add the granulated sugar, brown sugar, and softened unsalted butter. Using an electric mixer, cream these ingredients together on medium speed for about 2 minutes until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition. Then add the vanilla extract and mix until fully incorporated.
- Incorporate Dry Ingredients: Pour half of the dry flour mixture into the wet ingredients and beat on medium speed until just combined. Add the remaining dry ingredients and continue mixing just until no streaks of flour remain. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate and Pretzels: Gently fold the semi-sweet chocolate chips and the broken mini pretzels into the cookie dough until evenly distributed.
- Shape and Stuff Cookies: Roll the dough into 2-inch balls. Carefully flatten each dough ball slightly, place a Rolo candy in the center, then fold the dough around the candy and roll back into a ball. Place the stuffed dough balls on the prepared cookie sheet at least 3 inches apart, as the cookies will spread. Sprinkle each cookie with a bit of sea salt for a salty-sweet finish.
- Bake: Bake the cookies in the preheated oven for 10 minutes. After baking, let them cool on the cookie sheet for 3 minutes before transferring to a wire rack to cool completely. For the best experience, enjoy these cookies warm so the caramel inside is still melted and gooey.
Notes
- These cookies spread significantly during baking, so be sure to space them adequately and consider baking in batches (about 6 at a time).
- For an even stronger caramel flavor, you can add a small pinch of sea salt on top after baking.
- If you prefer a less sweet cookie, reduce the granulated sugar to 3/4 cup.
- Using room temperature butter ensures better creaming and texture.
- To store, keep in an airtight container at room temperature for up to 3 days; reheat slightly before serving to enjoy gooey caramel.
