These 4-ingredient Praline Rolo Cups are Rolos candy stuffed inside sugar cookie dough that’s been blended with toffee bits and pecans. Such an easy and fun treat!

Buy an extra bag of rolos and make our easy Rolo Cookies, too!

4 Ingredient Praline Rolo Cups

I sure do love an easy dessert, especially when it only calls for a few ingredients – these Praline Rolo Cups are a fun variation on my ever popular Praline Crunch Bars and you only need 4 ingredients.

If you love sugar cookies, chocolate, and caramel, you will love this easy treat. It’s all of those things combined – cookie dough blended with pecans and toffee bits, then stuffed with Rolos candy. And in mini form!

Ingredients Needed

You only need 4 simple ingredients to make this dessert.
(Scroll below to the printable recipe card for details and measurements.)

• Sugar cookie dough – An 18 ounce roll refrigerated sugar cookie dough.
• Toffee bits – Heath toffee bits can usually be found in the baking aisle.
• Finely chopped pecans – Along with the toffee bits, these get kneaded into the cookie dough.
• Rolo candy – You need 24 Rolo candies, unwrapped.

How to Make Praline Rolo Cups

This treat is incredibly easy to make in just a few steps.
(Scroll below to the printable recipe card for details and measurements.)

1. Prepare a mini muffin tin. Generously coat a 24-slot mini muffin tin with nonstick cooking spray.
2. Make the dough. Break up cookie dough and place in a large resealable plastic bag along with the toffee bits and the pecans. Knead to combine. Using a tablespoon sized cookie scoop, form dough into balls. Drop balls into the muffin tin. 
3. Bake. Bake at 350F for 12 to 15 minutes or until golden brown. (They’ll puff up and look like they’re going to overflow, but they’ll sink in after removing from the heat.)
4. Add the rolo candy. Remove from oven and gently press a Rolo into each center immediately. Cool for 30-60 seconds and push in edges of the cookie slightly if desired. 
5. Let cool and enjoy. Let cool completely, carefully remove from pan, and enjoy!

Proper Storage

• Storing leftovers. Any extras should be stored in an airtight container and will keep at room temperature for a few day or up to a week in the fridge. We enjoy these best at room temperature.
• To freeze. Let cool completely, then transfer to a freezer-safe Ziploc bag. Freeze for up to 1 month. Thaw in the fridge overnight and bring closer to room temperature before serving

More Easy Desserts:

• No Bake Cookies
• Walking Banana Pudding
• Campfire Cones
• Chocolate Eclair Cake
• 3 Ingredient Lemon Cake
• 3 Ingredient Sugar Cookies

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!