Rolo Stuffed Chocolate Cookies Recipes

ROLO STUFFED CHOCOLATE CAKE MIX COOKIES

Steps:

• Line baking sheet with parchment paper and set aside.
• Beat butter, egg, vanilla, and peanut butter together in a large bowl.
• Add cake mix, half of the box at a time, mixing until well combined. Stir in the chocolate chips by hand.
• Refrigerate the cookie dough for at least one hour.
• Preheat oven to 350 degrees.
• Roll dough into 1 inch balls. Flatten the dough into a circle and place a Rolo in the center. Wrap the dough around the Rolo and roll into a ball again.
• Place cookies onto parchment lined baking sheet and bake for 9 minutes - you don't want the cookies to brown at all on the bottom.
• Let cookies cool on a baking sheet for several minutes before removing to a cooling rack to cool completely.
• Makes 3 dozen cookies.

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 STUFFED CHOCOLATE COOKIES WITH VANILLA FLEUR DE SEL

Steps:

• 1. In medium bowl, combine flour, cocoa and baking soda; mix well. 2. In large bowl, combine 1 cup sugar, brown sugar and margarine; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling. 3. Preheat oven to 375°F. For each cookie, with lightly floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely. Place dough balls 2 inches apart on ungreased cookie sheets. 4. Bake at 375°F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled. 5. Melt candy coating in the microwave according to package directions. Drizzle over cookies and sprinkle with vanilla fleur de sel .

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®-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 STUFFED CHOCOLATE CHIP COOKIE RECIPE

Steps:

• 1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans. 2. Measure dough using a medium cookie scoop (about 1.5 tablespoons). Roll into a ball and then flatten in the palm of your hands. 3. Place a frozen Rolo in the centers of the flattened dough balls and form dough back into a ball around the Rolo. 4. Place Rolo stuffed dough balls into the freezer for 15-20 minutes before baking. 5. On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart. 6. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.

ROLO STUFFED CHOCOLATE CHIP COOKIES - AN INDULGENT SNACK

Steps:

• In a mixing bowl, whisk together the flour, baking soda and salt.
• In a stand mixer or mixing bowl, beat together the butter/margarine and the 2 sugars. Add in the vanilla. Beat in the eggs, 1 at a time, until smooth. Scrape down the sides if necessary.
• Add the dry ingredients and mix on low speed, until batter forms.
• Fold in the chocolate chips.
• Flatten the Rolos, using a potato masher, or the bottom of a measuring cup.
• Form the cookies by placing dough on top and on bottom of the flattened Rolos. Place on cookie sheet, or Slipat baking mat, and bake at 350°F for 9-11 minutes, or until they begin to golden brown.
• Let cool slightly before serving. Makes 18-24, depending on how much dough you use for each cookie.