Pretzel Toffee Rolo Cookies, the ultimate salty/sweet cookie!

The ultimate sweet and salty cookies: Pretzel Toffee Rolo Cookies!

If Fridays call for cocktails, then Tuesdays call for cookies, right?Β  Actually, if your name is Denise, then cookie day is actually Mon-Sun.Β  Aka: every day πŸ˜‰

And yes, this makes two dessert recipes in a row!Β  I actually had a salad recipe for today but my photos were baaaaad.Β  So I have to redo my photos, and instead you get more sweets.Β  Oh well, that’s the way the cookie crumbles. <– see what I did there?

OK, OK.Β  Bad puns aside.Β  These pretzel toffee rolo cookies are awesome and you should make them.Β  How’s that for a tagline?

Pretzel Toffee Rolo Cookies, the ultimate salty/sweet cookie! Pretzel Toffee Rolo Cookies, the ultimate salty/sweet cookie!

Before I get going on how awesome thesepretzel toffee rolo cookies are, can I please tell you that I am angry with my oven.

Yes, angry.Β  It’s a liar!

Since moving into our house {4 years ago!} my cookies haven’t been chewy and puffy.Β  They have been flat and crispy.Β  They spread like pancakes.Β  It makes me mad.

I have tried many things: dough chilling {helped but didn’t completely fix the problem}, extra flour {but they taste too dry!}, cornstarch {helped a bit}.Β  I was starting to think that I am just not capable of baking puffy cookies…waaaah!!

Then I decided to try one last thing:Β  oven thermometer.Β  And guys?Β  My oven is FULL OF LIES!Β  It is not ready when it says it is.Β  It is ready ten minutes later.

So armed with my new knowledge, I baked some cookies.Β  At the correct temperature.Β  And finally got my puffy cookies!

Pretzel Toffee Rolo Cookies, the ultimate salty/sweet cookie!

A few extra not-so-secret weapons also give thesepretzel toffee rolo cookies the ultimate texture: slightly crispy on the outside and chewy and tender on the inside:

1) cornstarch: gives the cookies that ultimate chewy center.

2) dough chilling.Β  This allows all the ingredients to meld and ensures that the butter is cool when the cookies go into the oven.Β  Warm butter=spreading cookies.Β  =angry Denise!

3) properly creamed butter and sugar.Β  This means beating for at least two minutes with a hand-held mixer, which ensures that the butter and sugar are light and fluffy.Β  Then add eggs and vanilla and beat for another full minute.

Pretzel Toffee Rolo Cookies, the ultimate salty/sweet cookie!

Ohmygosh I got so excited about puffy cookies that I forgot: there are ROLOS inside these guys!Β  And toffee!Β  And broken up pretzels!

They are the ultimate sweet and salty cookies.

And we know how I get all hot and bothered about sweet and salty desserts.

Make theseΒ pretzel toffee rolo cookies.Β  They are delicious.Β  The end.

More salty sweet dessert recipes for us!

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Pretzel Toffee Rolo Cookies
 
Prep time
Cook time
Total time
 
The ultimate salty & sweet cookies: stuffed with Rolos, pretzel and toffee pieces!
Author:
Recipe type: dessert
Serves: 30
Ingredients
  • ¾ cup unsalted butter {170g}
  • ⅔ cup granulated sugar {140g}
  • ⅔ cup packed brown sugar {128g}
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2¼ cups all purpose flour {280g; fluffed, spooned & leveled}
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 tsp corn starch
  • 1 cup pretzels, broken into small pieces
  • ½ cup toffee pieces
  • 30 Rolos
Instructions
  1. In a large bowl, cream together butter and sugar for two minutes using a hand-held mixer. Add the eggs and vanilla and beat for another minute.
  2. In a separate medium bowl, combine flour, baking soda, salt and corn starch. Add to the wet ingredients and mix until completely combined.
  3. Fold in the pretzels and toffee pieces. Scrape dough from sides of bowl, cover bowl with plastic wrap, and chill dough for a minimum of 2 hours.
  4. Pre-heat oven to 375Β°F. Roll dough into 1.5 tbsp balls. Press a Rolo into the dough and sculpt the dough around the rolo.
  5. Bake on parchment or silicone baking mat-lined cookie sheets for 8-10 minutes, until tops are lightly golden and puffy.
  6. Allow to cool 5 minutes on cookie sheet before transferring to a wire rack to cool completely.

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