Caramel Stuffed Pretzel Cookies

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 4 cups All-purpose flour
  • 2 tsp Baking soda
  • 1 cup Brown sugar, packed
  • 2 tbsp Cornstarch
  • 1 tsp Salt
  • 1 tbsp Vanilla
  • 1 cup White sugar

• Snacks

  • 3 cups Pretzels

• Dairy

  • 3 sticks Butter

• Desserts

  • 36 Rolo candies

Found on chocolatewithgrace.com

Description

Ingredients

• 3 sticks butter, softened (1 and 1/2 cups)
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs, room temperature
• 1 T vanilla
• 4 cups all purpose flour
• 2 T cornstarch
• 2 tsp baking soda
• 1 tsp salt
• 3 cups crushed pretzels
• 3 dozen Rolo candies
• 3 sticks butter, softened (1 and ½ cups)
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 eggs, room temperature
• 1 T vanilla
• 4 cups all purpose flour
• 1 T cornstarch
• 2 tsp baking soda
• 1 tsp salt
• 3 cups crushed pretzels
• 3 dozen Rolo candies

Directions

• Cream butter and sugars together in a large bolwl. Beat in egg and vanilla.
• In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture.
• Stir until combined. Stir in crushed pretzels. Using about a tablespoon of dough, roll each ball around a Rolo, completely sealing the candy inside the dough
• Chill for at least 2 hrs or up to a couple days if you dont want to eat them right away.
• Preheat oven to 350 and grease cookie sheet. Bake for 8-11 minutes until edges are lightly brown. Do not over-bake. The centers may still look doughy.
• Allow to cool on the cookie sheet for 5 minutes and then cool completely on wire rack.
• Cream butter and sugars together in a large bolwl. Beat in egg and vanilla.
• In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture.
• Stir until combined. Stir in crushed pretzels. Using about a tablespoon of dough, roll each ball around a Rolo, completely sealing the candy inside the dough
• Chill for at least 2 hrs or up to a couple days if you dont want to eat them right away.
• Preheat oven to 350 and grease cookie sheet. Bake for 8-11 minutes until edges are lightly brown. Do not over-bake. The centers may still look doughy.
• Allow to cool on the cookie sheet for 5 minutes and then cool completely on wire rack.