Rolo Filled Snickerdoodles

Name: Rolo Filled Snickerdoodles
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 12 serving
Ingredients: ½ cup butter; ½ cup granulated sugar; ½ cup brown sugar; 1 egg; 2 tsp vanilla extract; 1 ½ cup all-purpose flour; ½ tsp baking soda; ¼ tsp cream tartar; ½ tsp salt; 1 bag of Rolo candies; ½ cup granulated sugar; 1 tbsp cinnamon

User Reviews

4.9

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
28 mins
Servings
12
Course
Dessert

Rolo Filled Snickerdoodles

Kaitlin Tate

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Rolo Filled Snickerdoodles are cinnamon sugar covered cookies filled with chocolate covered caramel Rolos. These cookies will fly off the baking sheet!

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Ingredients

Servings

Cookie Dough

½ cup butter softened
½ cup granulated sugar
½ cup brown sugar packed
1 egg
2 tsp vanilla extract
1 ½ cup all-purpose flour
½ tsp baking soda
¼ tsp cream tartar
½ tsp salt
1 bag of Rolo candies

Cinnamon Sugar for rolling

½ cup granulated sugar
1 tbsp cinnamon

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Instructions

using a stand mixer or hand mixer with large bowl cream together the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes, scraping down the sides of the bowl as you go
beat in the egg, once combined scrape down the sides of the bowl again
with mixer on low, add the vanilla and stir until combined
in a medium-sized bowl whisk together the flour, baking soda, cream of tartar and salt
with mixer on low slow stir in flour mixture until just combined
cover dough and place in the fridge for at least 1 hour*
preheat oven to 350 F
place parchment paper on a baking sheet
roll 1/4 cup of dough into a ball
place unwrapped Rolo into the center of the dough ball and roll again, making sure that candy is completely covered
combine 1/2 cup sugar and cinnamon in a shallow bowl
roll dough balls in the cinnamon sugar until covered
place dough on baking sheet 3 inches apart (approx. 4 per baking sheet)
bake for 15 to 18 minutes or until edges of dough are lightly browned and center is set
allow to cool for 2 minutes on baking sheet then remove to cooling rack

Notes

This dough can be stored in the fridge for up to 5 days or in the freezer, tightly covered in plastic wrap and place in freezer zip top baggie with air removed for up to 2 weeks.