Rolo Sugar Cookies
User Reviews
5
Rolo Sugar Cookies
Description
These sugar cookies are made with a mixture of flour, baking soda, salt, and melted unsalted butter creamed with brown and white sugars. Vanilla extract, an egg, and an egg yolk provide structure and richness. After combining dry and wet ingredients, chopped Rolos are folded in to disperse chocolate-caramel bits throughout the dough.
Portioned dough balls are spaced on parchment-lined baking sheets and baked at a moderate temperature. The cookies develop lightly toasted edges while maintaining a somewhat underbaked, soft center. Cooling on racks finishes the settting.
The resulting cookies offer a tender texture cut by caramel and chocolate flavors from Rolos, making for a rich indulgent snack or dessert.
Though they might seem slightly soft when removed from the oven, cooling time is essential to achieve proper texture. Avoid overmixing the dough to keep cookies light. Use parchment to prevent sticking and easy cleanup.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter melted, unsalted
- 1 cup brown sugar , packed
- 1/2 cup white sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups Rolos , roughly chopped
Instructions
- Preheat the oven to 325 degrees. Line insulated cookies sheets with parchment paper.
- Sift together flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl and using an electric hand mixer, cream together melted butter, brown sugar and white sugar.
- Beat in vanilla, egg, and egg yolk until light and creamy. Do not over mix.
- Mix in the sifted ingredients until just blended.
- Stir in chopped Rolos by hand.
- Using a 2 tablespoons cookie dough scoop, place 3 inches apart on prepared cookie sheet.
- Bake for 15 - 17 minutes or until the edges are lightly toasted. Cookies might still look slightly undercooked cooked, that is ok. You don't want to overcook them.
- Allow to cool for 5 minutes before carefully transfering to cooling racks.
- If you've tried this recipe, come back and let us know how it was!
Notes
- Do not overmix dough to maintain tender cookie texture.
- Cookies may look slightly underbaked when removed; allow cooling to set.
- Use parchment paper on baking sheets to prevent sticking and ease cleanup.
- Bake at 325°F and watch closely near end for lightly toasted edges.
- Recipe adapted from AllRecipes source.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 21g | 7% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 30mg | 10% |
| Sodium | 78mg | 3% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 198IU | 4% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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