Rolo Filled Chocolate Cookies Recipes

ROLO™ FILLED CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. Line large cookies sheets with cooking parchment paper.
• In large bowl, crumble cookie dough; stir or knead in cocoa and whipping cream until well mixed.
• Shape dough into 28 (1 1/4-inch) balls. Form dough around each candy, covering completely, reshaping into balls. Place 2 inches apart on cookie sheets.
• Bake 12 to 15 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Drizzle over cookies; sprinkle with salt. Cool about 1 hour or until chocolate is set. Store covered at room temperature.

ROLO STUFFED CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees. Line a cookie sheet with parchment paper.
• Whisk flour, cocoa powder, and baking soda together in a bowl. Set aside. Using an electric mixer, beat brown sugar, white sugar, and butter in a large bowl until smooth and creamy. Add vanilla and eggs; beating well. Slowly add flour mixture one tablespoon at a time, stirring well. Chill cookie dough in the refrigerator for 15 minutes.
• Using a small ice cream scoop, form the cookie dough into small balls. Then, place a Rolo candy into the center of each cookie dough ball and wrap the cookie dough around the Rolo back into a ball shape.
• If your dough gets too sticky return it to the refrigerator to harden up slightly.
• Place each cookie ball onto the lined cookie sheet, about 2 inches apart.
• Bake at 375 for 7-10 minutes or until the baked cookie is slightly cracked. Allow the cookies to cool on the cookie sheet for about 2 minutes, then transfer cookies to a wire rack to cool completely.

ROLO COOKIES

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.

ROLO STUFFED CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees.
• Line a cookie sheet with parchment paper.
• Whisk together flour, cocoa powder, and baking soda together in a bowl.
• Set aside.
• Using an electric mixer beat both sugars and butter in a large bowl until smooth and creamy.
• Add vanilla and eggs; beating well.
• Slowly add flour mixture at one tablespoon at a time, stirring well into sugar mixture and egg mixture. Place the cookie dough into your refrigerator for about 15 minutes.
• Next, using a small ice cream scoop make the cookie dough into small balls.
• Then place a Rolo candy into the center of the cookie dough ball.
• If your dough gets too sticky return it to your refrigerator to harden up slightly.Place each cookie ball onto the lined cookie sheet, about 2 inches apart.
• Bake at 375 for 7-10 minutes or until the baked cookie is slightly cracked.
• Allow the cookies to cool on the cookie sheet for about 2 minutes.
• Then transfer cookies to a wire rack to cool completely.

ROLO®-FILLED CHOCOLATE COOKIES

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.

ROLO®-FILLED CHOCOLATE COOKIES

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.

DOUBLE-CHOCOLATE ROLO COOKIES WITH PRETZELS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in Rolos, pretzels and pecans., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until cookies look crackled, 12-14 minutes., Allow cookies to cool completely on pans. Store between pieces of waxed paper in an airtight container.