Rolo Cookies Recipe 445

ROLO COOKIES

Rolo Cookies image

I'm not sure what these were originally called, but the recipe came from a Pillsbury Bakeoff cookbook. These are my favorite cookies and I get requests for them all the time. They are a chocolate cookie topped with sugar and pecans and when you bite into them you get a delicious caramel surprise!

Provided by Pismo

Categories Dessert

Time 22m

Yield 30 cookies

Number Of Ingredients 10

Ingredients

2 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
2 eggs
1 cup brown sugar, firm pack
1/2 cup pecans, chopped (or other nuts)
1 cup margarine or 1 cup butter, softened
1 (13 ounce) bag Rolo chocolates (unwrapped)
2 teaspoons vanilla
3/4 cup unsweetened cocoa

Steps:

Heat oven to 375. In small bowl combine flour, cocoa and baking soda. Mix Well.
In large bowl beat 1 cup sugar with brown sugar and margarine until light and fluffy.
Add vanilla and eggs and beat well. Add flour mixture and blend.
For each cookie, shape about 1 tablespoon dough around 1 Rolo, covering compleletly. If dough is too sticky to handle easily, refrigerate until desired firmness is achieved.
In a small bowl combine nuts and 1 tablespoons of sugar. Press 1 side of each ball into the nut mixture and place, nut side up, two inches apart on ungreased baking sheet.
Bake for 7-10 minutes or until set and slightly cracked. Cool 2 minutes on baking sheet and then transfer to wax paper to cool completely. Do not cool on wire rack or caramel centers will fall through.

Nutrition Facts : Calories 168.7, Fat 8.1, SaturatedFat 1.7, Cholesterol 12.4, Sodium 120.4, Carbohydrate 23.4, Fiber 1.2, Sugar 13.9, Protein 2.2

ROLO COOKIES

Rolo Cookies image

This easy Rolo Cookies recipe makes rich, fudgy chocolate cookies stuffed with Rolo candies. If you love chocolate and caramel, this is the cookie recipe for you!

Provided by Alia | Everyday Easy Eats

Categories Dessert

Time 20m

Number Of Ingredients 12

Ingredients

1/2 cup butter, (softened to room temperature)
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
24 Rolo chocolate candies, (unwrapped)
1 tablespoon granulated sugar
1/4 cup crushed pecans

Steps:

Preheat oven to 375ºF (190ºC). Line two baking sheets with parchment paper.
In a large bowl, using a hand-held mixer or a stand mixer with paddle attachment, cream together the butter, granulated sugar, and brown sugar until combined. Beat in the egg and vanilla until smooth.
In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and slowly mix until combined.
Measure about 1 tablespoon of dough and wrap around a Rolo candy into a ball shape. Repeat with remaining dough and Rolo candies.
In a small bowl, combine the granulated sugar and crushed pecans. Roll each dough ball in the mixture until coated on all sides. Place dough balls on the prepared baking sheets.
Bake for 8 - 10 minutes until set and slightly cracked. Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Nutrition Facts : Calories 135 kcal, Carbohydrate 19 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 96 mg, Sugar 13 g, Fiber 1 g, ServingSize 1 serving

ROLO COOKIES

Rolo Cookies image

I got this recipe from my neighbour Bonnie who brought them to a cookie exchange. Needless to say they were a big hit with the kids (big and small). Having the Rolo in the center gives it a wonderful surprise when biting into it. Keep the Rolo's in the freezer until ready to use as it improves the texture of the cookie. One of the few cookies my DS likes. Prep time includes the 1 hour to chill dough.

Provided by heather in Ont

Categories Dessert

Time 2h

Yield 40 cookies

Number Of Ingredients 10

Ingredients

1 cup butter or 1 cup margarine
1 cup granulated sugar
1 cup brown sugar
2 large eggs
2 teaspoons vanilla
2 1/4 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
granulated sugar, for rolling cookies
40 Rolo chocolates

Steps:

In bowl, beat butter or margarine, 1 cup granulated sugar and brown sugar until light Beat in eggs and vanilla until batter is smooth.
In another bowl, combine flour, coca and baking soda.
Stir into sugar-egg mixture to form soft dough.
Chill dough in fridge at least 1 hour Place 1 tbsp of dough in palm of hand and press.
Put 1 Rolo candy into centre.
Bring up sides of dough to cover it completely.
Roll between palms to make a smooth ball.
Place remaining sugar on a plate and roll each ball in sugar.
Place on greased baking sheet and bake cookies in preheated 350° over for 10 minutes or until tops are cracked and firm.
Cool on rack about 10 minutes.

ROLO®-FILLED CHOCOLATE COOKIES

Rolo®-Filled Chocolate Cookies image

A family favorite and always the first to go at bake sales. These cookies are soft and fudgy with warm caramel in the middle. Best served warm.

Provided by Malorylarson

Categories Desserts Cookies Chocolate Cookie Recipes

Time 40m

Yield 48

Number Of Ingredients 11

Ingredients

2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup white sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons vanilla extract
2 eggs
48 chocolate-covered caramel candies (such as Rolo®)
2 tablespoons white sugar
4 ounces chocolate almond bark (chocolate confectioners coating)

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
Melt almond bark in a saucepan over low heat. Drizzle over cookies.

Nutrition Facts : Calories 125.1 calories, Carbohydrate 18.1 g, Cholesterol 18.3 mg, Fat 5.8 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 63.8 mg, Sugar 11.2 g

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