Pretzel, Reece's, Rolo Cookies

There's nothing better than a combination of salty pretzels, peanut butter, buttery caramel and chocolate all combined together in a browned butter cookie. I've tested these cookies with flour and gluten free flour and both work well. 

Yield: makes about 30 cookies 

Time: 30-45 minutes  

Ingredients 

• 2 sticks + 2 tablespoons unsalted butter (fridge temperature) 
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature
• 3 cups all-purpose flour (or Cup4Cup gluten free multipurpose flour)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 10.6 ounce bag Rolo candies 
• 10.5 ounce bag Reese's miniature cups 
• 2 cups pretzels (or gluten free pretzels) 

Instructions 

• Preheat oven to 350°F.
• Unwrap the Rolos and minature Reese's cups and set aside. 
• Brown 1 stick of unsalted butter in a saucepan. Once the butter melts, the milk solids will start to caramelize. Be sure to stir constantly once it starts to foam. Take the milk solids to a deep brown color. Take off heat to cool.
• In a Kitchen Aid with the paddle attachment, add the browned butter with 1 stick + 2 Tablespoons cold (fridge temperature) unsalted butter. The cold butter will cool the hot browned butter. Add brown sugar, granulated sugar and vanilla to the butter. Cream mixture until light and fluffy, 5-10 minutes on medium speed. Start slow and then increase the speed to medium once the sugars and butter mix together. 
• Add room temperature eggs one at a time, scraping down the sides of the mixing bowl in between each addition. Make sure the first egg is fully incorporated before adding the second. If your eggs are too cold, they will not mix seamlessly into the batter because they will cool down the room temperature butter. (Trick: add cold eggs to a bowl of warm water to bring the eggs to room temperature faster.)
• In a medium sized bowl whisk together the flour, baking soda and salt. Slowly add the flour mixture to the butter/sugar mixture in the Kitchen Aid in 3 additions. Scrape down the sides and bottom of the mixing bowl between each addition. Do not over mix.
• Slowly mix in 1 cup of Rolos and 1 cup minature Reese's cups until they are just combined. We want to slightly break the candies but keep mostly whole chunks. Then add 2 cups of pretzels and finish by hand to be sure everything is mixed well.
• Using a cookie scoop, scoop rounded cookie dough balls onto a parchment lined baking sheet, 8 per sheet. Top each cookie with the extra Rolos and miniature Reese's. Bake cookies at 350°F for 6 minutes. Rotate and bake for another 7-8 minutes. Repeat until all cookies are baked. 
• Cool on pan and then transfer to wire rack. Cool to room temperature. Enjoy!

Recipe Notes: 

The pretzels will take about 30 minutes to cool and crisp back up again after the cookies are baked. You can also add chocolate chips to the dough to make it more chocolate-y.