19 Sep Rolo Pretzel Chocolate Chip Cookies
The hours, days, weeks, months just keep FLYING THE HECK BY over here. My 27th birthday is in one week and six days (but who’s counting?). what the?! According to the ever-wise, always-factual interwebs I’m about to enter a year of existential crisis coupled with the purchase of my first pair of granny panties and frequent Googling of “botox clinic Austin TX”. But we’ll save the twenty-seven-blues for another day (foreshadowing: birthday post).
For those of you who didn’t know me or this space two years ago (which is all of you, except for a choice few — Hi Mom!) I started this blog 2 weeks before my 25th birthday. Which yes, that means we are somewhere right around the 2 year blogiversary (it was actually Tuesday) of these here blogspace. 714 butter-loving trips around the sun!!
But this isn’t a blogiversary post. If it were there would be a fancy pink cake and confetti and Sam Smith playing in the background (because it’s my party and I can play sensual, make-out music if I feel like it). And probably shots. And maybe a throw-back game of spin the bottle. And, erm, this just got weird…
Which brings me back to complaining about T.I.M.E. It’s been escaping me lately, so while a month and a half ago I was planning on a ‘HOORAY, BL is TWO!’ kind of post, this week I’ve got nothing to show for it. Sorry, Team. Cookies are good too, right?
Come to think of it, I didn’t celebrate one year either. I guess that just means year 3 is going to be a RAAAAGER.
These Rolo Pretzel Chocolate Chip Cookies were one of those last minute, I’ve-had-two-glasses-of-wine-so-why-the-hell-not, so freaking glad I did, amazing kind of decisions. Like when you decide to grab the Snickers bar that’s been staring at you for the last five minutes while waiting in the check-out line at the grocery store. Only with wine.
I used the classic Nestle Tollhouse Chocolate Chip Cookie recipe for the dough, but with a few tweaks to the baking temperate and, obviously, the add-ins. Instead of chocolate chips I added chopped semi-sweet chocolate because I thought the chips might be to bulky when trying to stuff the dough with, well, more chocolate. The result is a soft, chewy cookie border with enough chocolate to satisfy chocolate chip cookie lovers, and a gooey, salty-sweet center with a satisfying, toasty pretzel crunch. All about that crunch. (<– try to NOT read that to the tune of All About That Base.)
Can we take a moment to talk about Rolos? They might by my favorite chocolate candy. Like, ever. I love them the most at Christmastime when they come out with the red and green wrappers (because Christmas packaging makes everything taste better) but any time of year will do.
Confession: I like to let them get stale before I eat them. Is that weird? When they’re a little past their prime the chocolate hardens up a bit and then you can nibble off all of the edges until you are left with just the glorious caramel center. Then you eat that too, tiny bite by tiny bite. I get an unhealthy amount of satisfaction from this methodical execution of stale Rolo eating. And before you go and call the looney bin on me, just try it! It’s the best.
I just drooled on my keyboard. For real, step away from the computer and get yer butt into the kitchen, stat. Because if chewy, gooey, chocolately, salty, crunchy, toasty isn’t enough to convince you, IT’S FRIIIIDAY!! You need a cookie.
A Note About This Recipe:
The original Nestle Tollhouse recipe instructs you to bake at 375F for 9-11 minutes but I find that the cookies spread out too much at that temperature. I prefer to bake for 12-13 minutes at 35oF for a still chewy but slightly thicker cookie. Adjust the temperature based on your preference.
Have a great weekend! XO, Katie
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks butter) softened
- 3/4 cups white sugar
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 4 oz finely-chopped semi-sweet chocolate
- 35-40 pretzels
- 35-40 unwrapped Rolo candies
- Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- Combine flour, baking soda and salt in small bowl.
- In the bowl of a stand mixer fitted with paddle attachment (or in a large bowl with a hand mixer) beat butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chopped chocolate. Refrigerate the dough for 30 minutes.
- Scoop a tablespoon of dough and use your hands roll into a ball. Flatten the ball of dough in your palm and and lightly push a Rolo into the middle. Fold up the edges of the dough around the Rolo so that you can only see the top of the candy. (If it's easier, you can cover the candy completely but then you won't be able to see it once baked.)
- Place onto ungreased baking sheet and lightly press a pretzel onto the top.
- Bake for 12 to 13 minutes or until golden brown. I like to bake one sheet at a time with 6 cookies to a sheet but you can bake two sheets at a time if needed. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.