What’s Cookin’ – Rolo Cookies

I’m making cookies for my babies’ Senior Piano Recital in a few weeks so I’ve been debating which cookies to make.  A few years ago, my sister-in-law started making a new cookie for our annual Christmas cookie baking day – a caramel filled chocolate cookie.  Chocolate cookie dough wrapped around Rolo® candies, rolled in sugar, and baked.  I love them.

This cookie appears in a few of my church cookbooks and is also available on a few of the popular baking websites.  My sister-in-law also sent me her version.  They were all similar but not exactly the same.  So I adapted them into the version that follows.

Here is my sister-in-law and hubby dancing to the Wii at Christmastime.

Rolo® Cookie Ingredients – the other recipes call for regular cocoa powder, but I used the Dutch processed cocoa powder.  This makes them extra chocolatey, but not overly sweet which is a nice counter balance to the milk chocolate covered caramel candies inside.  But, you can use the regular cocoa, too, and they will be more like milk chocolate.

Note on the butter and salt – a few of the recipes did not include salt as an ingredient, but regular butter includes about ¼ teaspoon of salt per stick so they weren’t really salt-free.  Other recipes included ¼ teaspoon of salt as an ingredient.  Since salt brings out the flavors in baking – enhances sweetness and takes away bitterness – I decided to keep it in my final recipe.  And since I used unsalted butter, I increased the salt by ¼ teaspoon for each of the 2 sticks of butter used in the recipe.

Preheat oven to 375° F.

Mix the flour, baking soda, cocoa and salt.  You can use a sifter or take the short cut that I use and mix together with a whisk.

Using a mixer, cream together the butter and sugars until light and fluffy.

Add the eggs, one at a time, blending well after each one.  Add the vanilla and mix until well blended.

Add the flour mixture to the sugar mixture in small batches mixing just until well blended.

Unwrap the Rolo® candies and have a bowl of sugar ready to use.

Take one tablespoon of dough at a time (I use my small scoop which holds exactly one tablespoon and ended up with exactly 64 cookies.  Each bag contains 56 candies so I used slightly more than one bag).

Roll into a ball completely encasing the candie.

Roll the dough ball in sugar.

Place on a cookie sheet lined with parchment paper (or use silicone mats).  Bake in a preheated oven for 7 to 10 minutes.  Mine took exactly 9 minutes.

Remove from the oven and flatten each cookie gently with the back side of a spatula.

The most delightful thing about these cookies is that they appear unassuming – a simple looking chocolate cookie.  But, when you take a bite or break one in half, you get a caramel surprise.


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