Rolo Cookies
User Reviews
4.4
Rolo Cookies
Description
This recipe begins by whisking together dry ingredients including all-purpose flour, unsweetened cocoa powder, baking soda, and salt. The wet ingredients of room temperature butter, granulated and brown sugar, eggs, and vanilla extract are creamed together until smooth. The dry mixture is folded in until just combined to avoid overmixing.
Small spoonfuls of dough are wrapped tightly around unwrapped Rolo candies so they are fully enclosed. Each dough ball is rolled in granulated sugar for texture and placed on a lined baking sheet. Baking at 350°F for 8 to 10 minutes results in cookies with crackled tops and softened interiors. After removal, sprinkling flaky sea salt accentuates the chocolate and caramel flavors.
Cookies should be cooled briefly on the pan before transferring to a rack. They keep well stored airtight on the counter for a few days or frozen up to three months, retaining their chocolatey richness and gooey centers.
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 egg large
- 2 teaspoons vanilla extract
- Rolo candies unwrapped
- granulated sugar for rolling the cookie dough balls in
- sea salt for sprinkling on cookies, flaky
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- With a mixer, cream butter and sugars together until smooth. Add in eggs and vanilla extract. Mix until blended.
- Add the dry ingredients and mix on low until just combined.
- Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you runout of cookie dough.
- Bake cookies for 8 to 10 minutes or until the cookies are starting to crack. Don’t over bake. Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack.
Notes
- Store baked cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, freeze cookies for up to 3 months; thaw before serving to enjoy the soft, gooey center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 130 kcal
% Daily Value*
| Calories | 130kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 23mg | 8% |
| Sodium | 97mg | 4% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 171IU | 3% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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