Ok so this title doesn’t actually tell you everything about these cookies. BUT. They were just too awesome for one title to sum up so please read on. These cookies are CARAMEL STUFFED. So uhhhh, yeah. Maximum yumminess is occurring today.
Y’all Valentines day is creeping up on us. It’s so weird cuz I always feel like Valentines day is a spring holiday, but it is fully still winter. I gotta say, I’m not a huge fan of the holiday. I feel like the concept is good, but everyone has different ideas about it which just sets you up for awkwardness. But also, I’m only smol and no little on the subject so what can I say?
But hey, no matter what your Valentines day looks like you can always use it as an excuse to eat a bunch of sweets. And I feel like these cookies should maybe be on that list…
Describe These Cookies to Me
Taste: Ok so let’s talk about this. The base for these cookies is chocolate, but then you’ve got creamy peanut butter, salty pretzels, and a gooey caramel center. That’s a lot of flavors, but they all go exceptionally well together. It’s like a candy bar, in cookie form.
Texture: The outside of these cookies is perfectly crisp, while the inside is fudgy and decadent. You get a crunch from the chopped pretzels, plus the gooey caramel centers. They’re everything you could ask for!
Ease: Good news, these are pretty standard cookies difficulty wise. The dough does require chill time so make sure to keep that in mind. For the caramel center, we just form the ball of dough around a Rolo, so you don’t have to worry about making caramel.
Wait, What’s in These Cookies?
Ok that’s a fair question because there is a whole lot gong on in these cookies. These are chocolate peanut butter cookies, dotted with chopped pretzels and filled with gooey caramel. And although this is a lot for one cookie, I don’t think anyone could be skeptical because doesn’t that just sound amazing?
The Dough
The base for this dough is a chocolate cookie. The key for a good chocolate flavor is to use real unsweetened cocoa powder. This will give you a fudgy flavor and texture! We add some creamy peanut butter to our butter and sugar which blends in there perfectly. Then there’s an egg for structure, and some vanilla extract. I find the vanilla works well to tue together the chocolate and peanut butter. Next, toss together those dry ingredients. Once the dough is all mixed up, we fold in some chopped pretzels. Chill that dough to let it firm up, and then its time to shape them!
Filling Cookies with Caramel
I’m going to be 100% honest when I say the idea of adding caramel to a cookie scares me a little. Caramel can be somewhat tricky to work with . But GOOD NEWS. We don’t have to make the caramel for these! When we roll up cookie dough, we stuff a Rolo in the center of the cookies. Now, when you crack open one of these bad boys there’s a gooey and sweet caramel center. It’s like a fancy candy bar in cookie form!
Chocolate Peanut Butter Pretzel Cookies
Ingredients
Method
- In a large bowl using a hand or stand mixer, cream together the butter and both sugars on medium high speed until smooth and creamy. Add the peanut butter and beat again until combined. Add the egg and vanilla extract and beat until smooth. Set aside.
- In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and beat on low speed until just combined. Add the milk and beat on low speed until just combined. Dough will be thick and sticky. Add the crushed pretzels and beat until just mixed in, only about 10 or 15 seconds.
- Cover the dough with cling wrap and chill in the refrigerator for at least 2 hours.
- Preheat the oven to 350℉ and line two baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop 2 Tablespoons of the chilled dough and roll it into a ball. Then, split that ball in half and make a thumb indent into one half. Stick one of the caramels into the indent. Cover the caramel with the second half of the dough ball, making sure it is completely wrapped up in the dough. Place on the previously prepared baking sheet. Repeat with the remaining cookie dough and candies.
- Bake for 12-13 minutes or until the edges are set and the centers look a little soft. Check on them around minute 9 and if they aren't spreading much, remove the tray from the refrigerator and bang it on the counter a few times before returning to the oven. This should help them spread a little. Remove from the oven and immediately sprinkle with flakey sea salt. Let the cookies cool on the sheet for at least 10 minutes before transferring to a wire cooling rack to cool completely or enjoy warm!