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
Scale
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.
