Rolocookies Recipes

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HOW TO MAKE ROLO COOKIES!



How to Make Rolo Cookies! image

Gooey, chocolatey cookies from heaven, Rolo cookies are a very special treat!

Provided by Emma Mason

Categories     Biscuits

Time 5h

Number Of Ingredients 16

Electric Stand Mixer or Electric Hand Whisk + Large Bowl
Spatula
Small Baking Tray
1 - 2 Large Baking Trays
Silicone Baking Mat or Baking Paper
200g (7 oz) Rolos
80g (2.8 oz) Little Rolos
100g (1/2 Cup) Unsalted Butter, softened/room temperature
130g (1/2 Cup + 1/8 Cup) Soft Light Brown Sugar
60g (1/4 Cup) Golden Caster Sugar
1 Egg, room temperature
1 tbsp Vanilla Extract
200g (1 + 1/2 Cups) Plain/All Purpose Flour
1/2 tsp Bicarbonate of Soda
1/2 tsp Salt
100g (2/3 Cup) Dark Chocolate Chips

Steps:

  • Freeze the Rolos and Little Rolos for 4 hours (or overnight).
  • Cream together the butter and both sugars in a stand mixer (or large bowl with an electric hand whisk) until light and fluffy. About 2-3 mins.
  • Add the egg and vanilla. Beat until smooth.
  • Fold in the flour, bicarbonate of soda and salt and mix until a soft dough forms.
  • Mix through the frozen Rolos, Little Rolos and chocolate chips.
  • Roll heaped tbsp of the dough into balls and place on a small baking tray lined with baking paper.
  • Freeze for 30 minutes and preheat your oven to 180°C/Fan 170°C/356°F
  • Line a large baking tray with a silicone baking mat or baking paper and evenly space out 6 dough balls.
  • Bake for 10-12 mins until golden on the edges. Wait 2 minutes then push any melted caramel back into the cookies with a teaspoon (optional).
  • Cool on the tray for 5 - 10 minutes until firm enough to move, then transfer to a wire rack lined with baking paper to cool completely.
  • Repeat until all the Rolo cookies are baked.

Nutrition Facts : Calories 260 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 28 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 115 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

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

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

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

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

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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