Rolo Stuffed Chocolate Cookies with Pretzels

The recipe Rolo Stuffed Chocolate Cookies with Pretzels can be made in approximately 30 minutes. One serving contains 334 calories, 4g of protein, and 16g of fat. For 41 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe serves 18. A couple people really liked this hor d'oeuvre. 14 people were glad they tried this recipe. It is brought to you by Premeditated Left Over. A mixture of flour, semi sweet chocolate chips, sea salt, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns a rather bad spoonacular score of 23%. Similar recipes include Rolo Stuffed Chocolate Cookies, Rolo Stuffed Chocolate Chip Cookies, and Rolo-Stuffed Chocolate Toffee Oatmeal Cookies.

Servings: 18

Preparation duration: 20 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350. Line a cookie sheet with parchment paper 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 (about 2 minutes). Add the eggs, one at a time and mix well after each addition. Add the vanilla and mix to incorporate. Pour in half of the flour mixture and beat on medium speed with an electric mixer until combined. Add the remaining flour mixture and continue to beat on medium speed just until you no longer see any white flour. Do not over mix. 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 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). 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!

 

Step by step:

1. Preheat oven to 35

2. Line a cookie sheet with parchment paper and set aside.

3. In a medium mixing bowl, add the flour, cocoa powder, baking soda and powder, and sea salt.

4. Whisk to combine and set aside.

5. In a large mixing bowl add both sugars and the softened butter. Cream with an electric mixer until light and fluffy (about 2 minutes).

6. Add the eggs, one at a time and mix well after each addition.

7. Add the vanilla and mix to incorporate.

8. Pour in half of the flour mixture and beat on medium speed with an electric mixer until combined.

9. Add the remaining flour mixture and continue to beat on medium speed just until you no longer see any white flour. Do not over mix.

10. Fold in the chocolate chips and pretzel pieces.

11. Roll the cookie dough into 2 inch balls.

12. Open up each cookie dough ball and insert a

13. Rollo candy piece into the middle.

14. 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).

15. 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!

Nutrition Information:

covered percent of daily need