Are you a sweet or salted Popcorn kinda person? I personally don’t believe the two should mix…though I know many of you would disagree. A questionable combo I’ve tried to steer relatively clear of, I had a lot of leftover chocolate, pretzels etc from Christmas so decided to give it a go and throw them into my fool proof Cookie Dough.
It’s up to you whether you use a chocolate Cookie Dough or a plain/Vanilla dough – both work really well and balance beautifully with the sea salt flakes and salted pretzels. I chose to include Rolo’s as a secret centre because, well I spoil you! No really, the melted caramel just takes this cookie recipe to another level and again, it’s a perfect match with the sea salt and slightly salted pretzels.
If you haven’t guessed by now I’m a bit of a cookie fiend so follow the links below to find more cookie recipes and ENJOY!
This recipe uses my ultimate cookie dough recipe here plus the addition of:
- 126g pouch of Rolos (refrigerated)
- 3 tbsps cocoa powder
- sea salt, for sprinkling
- salted pretzels, placed on each cookie
Quantity: The large dough will makes around 20 medium sized biscuits. You can always freeze/refrigerate any leftover cookie dough when rolled up into a long sausage shape to bake another time.
Tip: When frozen, bring back to room temperature before baking (can be kept in freezer for up to three months). When refrigerated, keep for up to two weeks, using before the dough dries up.
- Preheat the oven to 180 degrees C and line a baking tray with baking paper. Remove your bag of Rolos from the fridge and set aside as you begin to make your dough
- In a free stand mixer or by hand (I have done both) beat the butter and both sugars together until smooth (like you would when you cream together for a cake). Then simply whisk together the egg and Vanilla in a cup and add to the sugar/butter mixture until combined
- Next add the dry ingredients (chocolate chunks, flour, cocoa powder and baking powder) and mix with your wooden spoon – the liquid mixture will become thicker and stiff and you start to have a dough like texture
- Once the dough has formed, take small pieces and roll similar to a golf ball size.Flatten in your palmand place a Rolo in the middle of the flattened ball. Roll back up so the dough encases the Rolo and place on a lined baking tray – ensure each ball of dough is about 3cms apart
- Place in the oven and cook for about 8-12 mins. The cookies will appear soft when you touch them but this is FINE, they will harden as they cool.When soft, press a salted pretzel in the middle of each cookie and sprinkle with sea salt.Once cooled, you will be left with soft, gooey cookies with an amazing flavour! The cookies can be kept for five days when in an airtight container
Enjoy! Nic x