Ingredients

Units Scale

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup crunchy (or creamy) peanut butter
1 cup lightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
1 cup pretzel twists, lightly crushed
36 Rolo candies, unwrapped

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Instructions

Combine flour, baking soda, baking powder and salt in a small bowl. Set aside.
In a large mixing bowl, combine butter and peanut butter. Mix for several minutes until light and creamy. Scrape down bowl. Add brown sugar and granulated sugar. Mix again until well combined. Add eggs and vanilla. Beat until fully incorporated. Add half of flour mixture. Mix on low. Add in remaining flour mixture. Mix just until dough is combined. Stir in pretzels by hand.
Cut rolos in half. Flatten slightly (you can skip this step if you’re rushed for time). Take approximately 1 1/2 tablespoons of dough. Press rolo halves in center and cover over. Place all of shaped cookies on greased baking sheet or parchment lined sheet and refrigerate for about 30-60 minutes.
Meanwhile preheat oven to 350 degrees. Bake for 10 minutes. Allow to cool on baking sheets for 3 minutes before removing to cooling rack. This will allow them to finish baking on cookie sheet.

Notes

If time does’t allow don’t worry about flattening Rolos just wrap dough up and around.
The chill time allows cookies to stay more rounded when baking.
Crunchy or creamy peanut butter can be used. The peanuts in the crunch or what makes up the Take 5 ingredients.
To get eggs to room temperature more quickly. Place in a warm bowl of water for about 5 minutes.
I used one Rolo, cut in half for each cookie.

Prep Time: 45 minutes
Cook Time: 10 minutes

Nutrition

Serving Size: 1 cookie