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? Find these and other cookie recipes here.
This weekend I made these amazing Rolo cookies after I was asked to bake for our new families at our school.
We are having back-to-school night tomorrow and they welcome all the new families with a basket filled with cookies and treats. I think it is a really nice touch.
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Why I Love These Cookies
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, which were very grateful.
The recipe made 4 dozen cookies, that is definitely a good amount to give away, and keep some yourself.
- 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 give a nice texture. Cookies that use cornstarch are generally more thick and chewy. 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.
How to Make This Recipe
1 Cream butter and sugars together in a large bowl, until sugars are dissolved. Beat in eggs one at a time and add vanilla.
2. In a separate bowl combine flour, cornstarch, baking soda, and salt. Add to butter mixture.
3. Stir until combined. Stir in crushed pretzels. Use about 1 TB of dough, roll each ball around a Rolo, completely sealing the candy inside the dough.
4. Chill for at least 2 hours or up to a couple of days if you don’t want to eat them right away.
5. Bake for 8-11 minutes until the edges are lightly brown. Allow to cool on the cookie sheet for 5 minutes and then cool completely on a wire rack.
If you don’t have cornstarch you can skip the ingredient, but the texture may change slightly.
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.
No, you don’t have to make the full batch of 48 Cookies, you can 1/2 this batch nicely for 24 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.
Tools I used
Rolo Pretzel Cookies
- 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
- Cream butter and sugars together in a large bowl. Beat in eggs and vanilla.
- In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture.
- Stir until combined. Stir in crushed pretzels. Use about 1 TB of dough, roll each ball around a Rolo, completely sealing the candy inside the dough.
- Chill for at least 2 hours or up to a couple days if you don’t want to eat them right away.
- Preheat oven to 350 and grease or use parchment paper on cookie sheet.
- Bake for 8-11 minutes until edges are lightly brown.
- Allow to cool on the cookie sheet for 5 minutes and then cool completely on wire rack.