Pretzel Toffee Rolo Cookies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 280 g 2 1/4 cups all-purpose flour
  • 1 tsp Baking soda
  • 2/3 cup Brown sugar, packed
  • 2 tsp Corn starch
  • 2/3 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Snacks

  • 1 cup Pretzels

• Dairy

  • 3/4 cup Butter, unsalted

• Desserts

  • 1/2 cup Toffee pieces

• Other

  • 30 Rolos

Found on sweetpeasandsaffron.com

Description

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

Directions

• 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.
• In a separate medium bowl, combine flour, baking soda, salt and corn starch. Add to the wet ingredients and mix until completely combined.
• 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.
• Pre-heat oven to 375°F. Roll dough into 1.5 tbsp balls. Press a Rolo into the dough and sculpt the dough around the rolo.
• Bake on parchment or silicone baking mat-lined cookie sheets for 8-10 minutes, until tops are lightly golden and puffy.
• Allow to cool 5 minutes on cookie sheet before transferring to a wire rack to cool completely.