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Rolo Cookies




Source of Recipe


Janna Binder of Omaha


Recipe Link: http://www.omaha.com

List of Ingredients




2 1/2 cups flour

3/4 cup cocoa

1 teaspoon baking soda

1 cup sugar, plus about 1/2 cup more for rolling

1 cup brown sugar

1 cup (2 sticks) softened margarine

2 eggs

2 teaspoons vanilla

30 Rolo candies, unwrapped (about two-thirds of an 11-ounce bag)


Recipe



Combine sugars, eggs, margarine and vanilla. Beat until fluffy. Add dry ingredients and mix to combine. Cover and chill for a few hours or overnight.

Pour some sugar in a small bowl. With floured hands, shape about 1 generous tablespoon of dough around each Rolo and roll into balls in your palms. (Don’t make dough too thin or Rolos will melt through.) Roll each ball in sugar and place on an ungreased cookie sheet.

Bake at 375 degrees for 15 minutes. These turn into chocolate cookies with caramel centers.

Makes about 2 1/2 dozen 3-inch-diameter cookies.

Notes: For variety, you can use other chocolate candies in place of Rolos. Binder tried Andes mints (broken in half and stacked) last year for a mint-filled chocolate cookie. She recently tried quartered peanut butter cups. “The candy disappears into the cookie and is delicious,” she said.

Test kitchen notes: This is a fun one to do with children, whose tiny fingers can be put to work unwrapping the Rolo candies and who will have fun rolling the balls of dough in powdered sugar. I tried this recipe with both greased and ungreased cookie sheets and found no sticking or spreading with either. I also let the cookies cool on the pans a few minutes before removing them to a rack. They freeze well.