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5 from 1 vote

Rolo Pretzel Cookies

A delicious pretzel cookie wrapped around a caramel Rolo. A combination of sweet and salty. Try to eat just one. 
Prep Time10 minutes
Cook Time10 minutes
Chill Time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 48 cookies
Calories: 175kcal
Author: Candi Elm

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

Instructions

  • 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.

Notes

Place 3 cups of pretzels in a large baggie and use a rolling pin to crush until small pieces remain.
Cut the recipe in 1/2 to make 24 cookies. 
Use room-temperature butter and eggs. 
Chill for two hours to keep the shape of the cookie. If you don't chill it will spread too thin.
Always check the expiration dates on the ingredients for freshness. 

Nutrition

Serving: 1cookie | Calories: 175kcal | Carbohydrates: 25g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 217mg | Potassium: 45mg | Fiber: 1g | Sugar: 13g | Vitamin A: 195IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg