Caramel Stuffed Double Chocolate Brownie Pretzel Cookies

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Makes 18 large cookies


1 cup unsalted butter, softened

3/4 cup packed dark brown sugar

3/4 cup granulated sugar

2 eggs, room temperature

2 tsp pure vanilla extract

1 tsp espresso powder (optional)

2 cups Bob’s Red Mill Organic All Purpose Flour

1/2 cup cocoa powder

1 tsp baking soda

1 tsp cornstarch

1/2 tsp salt

1 cup milk chocolate chunks

1 cup dark chocolate chunks

1 cup pretzels, roughly chopped

18 caramel candies, unwrapped


In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars until pale and fluffy - about 5 minutes. Scrape down the sides of the bowl and add eggs, one at a time, scraping down the sides of the bowl between each addition. Add in vanilla and espresso powder; beat until combined and fluffy.

In a small bowl, whisk together flour, cocoa powder, baking soda, cornstarch and salt. Add in two additions to the wet ingredients, beating on low speed until completely combined. The batter may seem a bit soft, but don’t worry – this is what you want. Add in chocolate chunks and pretzels; mix on low until evenly distributed.

Using a cookie scoop, scoop your batter out into about 2 tbsp portions out onto a baking sheet that has been lined with parchment paper. Working with one cookie dough ball at a time, take a caramel candy and wrap the dough around the caramel, being sure to cover the caramel completely. Reshape your dough back into a ball and return the cookie to the baking sheet. Continue with remaining cookie dough balls.

Cover cookie dough balls tightly with plastic wrap and set in the refrigerator overnight or for at least two hours. * Don’t skip this step; Allowing the dough time to rest in the refrigerator will enhance the flavour of the cookies.

When you are ready to bake your cookies, preheat your oven to 350F degrees & line a couple baking pans with parchment paper.

Drop cookie dough balls onto baking sheets, leaving 2 inches around each cookie.

Bake in the center of your oven for 10-12 minutes or until the tops are beginning to crackle and the edges are slightly firm to the touch.

Remove from the oven and allow to cool for 5 minutes before enjoying.