Rolo Pretzel Cookies

Name: Rolo Pretzel Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 140 min
Ingredients: 3 sticks unsalted butter (softened); 1 cup of granulated sugar; 1 cup packed brown sugar; 2 large eggs (room temperature); 1 Tablespoon vanilla extract; 4 cups of all purpose flour; 2 Tablespoon cornstarch; 2 Teaspoon baking soda; 1 ts salt; 3 cups crushed pretzels; 48 Rolo Chocolates

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These Rolo pretzel cookies are made with both brown and granulated sugars, crushed pretzels, and wrapped around a Rolo. The prep time is under 10 minutes. What else could you want in a cookie? See all of our delicious cookie recipes or try these festive holiday cookies.

White plate of Rolo Pretzel Cookies with a few scattered Rolos.

This weekend, I made these amazing Pretzel cookies with Rolos, after I was asked to bake for our new families at my children’s school.

We are having back-to-school night tomorrow, and we welcome all the new families with a basket filled with cookies and treats. I think it is a really nice touch.

Rolos are one of my favorite chocolate candies because you get just a little chocolate, but when you bite into it, you get the creamy caramel drizzling out. Then combine it with the salty flavor of the pretzels, and it is a match made in heaven. Try it, I know you will feel the same way.

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What You Will Love about These Pretzel Cookies with Rolos
Ingredient Notes
Step-by-Step Instructions for Rolo Pretzel Cookies
Rolo Pretzel Cookie FAQs
More Cookie Recipes
Rolo Pretzel Cookie Recipe
Rolo Pretzel Cookies

What You Will Love about These Pretzel Cookies with Rolos

I made these Rolo cookies in a few hours. The prep and bake time is under 25 minutes. The most time-consuming aspect is the chill time.

You form the cookies, place them in the fridge, and a few hours or days later, you can bake them in 10 minutes.

They were quick to prepare, and I was able to make a few extra for the family, who were very grateful.

The recipe yielded 4 dozen cookies, which is a generous amount to give away and keep some for yourself.

These scrumptious cookies will taste great with a cup of Earl Grey Tea or serve them at your next tea party.

Ingredients to make Rolo Pretzel Cookies,

Ingredient Notes

Butter – Use unsalted butter and use it at room temperature for easy mixing. This will be chilled before baking.
Cornstarch – this gives the cookie structure and is used to give the flour more strength. It is typically used with heavier cookies to keep the shape, but also gives a nice texture. Cookies that use cornstarch are generally thicker and chewier. Always check the expiration date.
Vanilla Extract – Use a good quality extract and not imitation.
All-Purpose Flour – For best results, sift your flour before measuring and use a scale to get the most accurate result.

Step-by-Step Instructions for Rolo Pretzel Cookies

Step 1: Cream butter and sugars together in a large bowl until sugars are dissolved. Beat in the eggs one at a time, then add the vanilla.

Step 2: In a separate bowl, combine flour, cornstarch, baking soda, and salt. Add to the butter mixture.

Step 3: Stir until combined. Stir in crushed pretzels. Use about 1 tablespoon of dough, roll each ball around a Rolo, completely sealing the candy inside the dough.

Step 4: Chill for at least 2 hours or up to a couple of days if you don’t want to eat them right away.

Bake for 8-11 minutes until the edges are lightly browned. Allow to cool on the cookie sheet for 5 minutes and then cool completely on a wire rack.

What if I don’t have Cornstarch

If you don’t have cornstarch, you can skip the ingredient, but the texture may change slightly.

What if I don’t chill the recipe?

Chilling the recipe helps give the cookie stability. You are trying to keep the shape to cover the Rolo, so the chilling time, combined with the butter, helps keep it from spreading once it hits the heat of the oven.

Do I have to make 48 Cookies?

No, you don’t have to make the full batch of 48 Cookies; you can 1/2 this batch nicely for 24 cookies.

What is the best way to store these cookies?

Keep in a large zip-lock baggie or in a plastic container for 1 week. You can also freeze leftovers for up to two months and let them thaw before consuming them.

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