Rolo Cookies! I have no idea what Halloween will look like in a few weeks from now, but every year I try to come up with a fun recipe to make with my kid’s candy. Trick or Treating or not, I’m going to be making these amazing cookies all year long. Just imagine a soft chocolate cookie, filled with melted caramel, and rolled in sugar. Young kids can even help bake these cookies by unwrapping the candies or rolling the cookie dough in sugar. This cookie is easy to make and tastes incredible!!
Last Halloween I posted a recipe for one-bowl, Peanut Butter Cup Brownies that are a favorite too! (The link to that recipe is found at the bottom of this page.)
And here’s how the Rolo Cookies are made!
The Dough
The dough for these cookies is really straightforward. The dough will be a little thick, but that is perfect for holding the melted caramel inside. Avoid over-mixing the dough so the cookie stays soft and tender!
The recipe calls for natural unsweetened cocoa powder. Hershey’s brand is easy to find, and my favorite cocoa powder for this recipe.
How to Form the Cookies
Start by scooping out approximately 1 1/2 tablespoons of cookie dough (a cookie scoop makes quick work of this!). Make an indentation in the middle of the dough with your thumb.
And press and unwrapped Rolo into the indentation, with the top of the candy pressed downwards.
Pinch the cookie dough around the Rolo, making sure the dough completely covers the candy. If any Rolo is exposed while baking, it will melt onto the cookie sheet instead of filling the inside of your cookie.
Using the palm of your hands, roll the cookie into a circle, and gently roll in some granulated sugar.
Place the cookies on the baking sheet…
…and bake just until the edges are set.
We love these cookies!! I hope they become a new favorite of yours too!
Rolo Cookies
1 cup salted butter, room temperature
1 cup granulated sugar, plus more for rolling the cookies
1 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/4 teaspoon table salt
3/4 cup unsweetened natural cocoa powder (not Dutch-processed)
2 1/2 cups all purpose flour
Rolo candies, unwrapped
Directions
Preheat oven to 375 degrees. Spray cookie sheets with non-stick spray or line a baking sheet with parchment paper or a silicone mat. Set aside.
In a large mixing bowl, beat the butter and sugar until smooth. Add eggs and vanilla, mix until smooth. Next add the soda, salt, cocoa powder, and flour. Mix until just blended. The batter will be thick. Avoid over-mixing the dough
See pictures above on how to form cookies. Scoop out about 1 1/2 tablespoons of dough, using thumb make an imprint in the middle and press an unwrapped Rolo into the hole. Pinch the dough around the Rolo, making sure the Rolo is completely covered with cookie dough. Roll the dough into a ball using the palms on your hands and roll the dough ball in granulated sugar. Place cookie on baking sheet and continue with the rest of your dough.
If you have young kids who want to help, they can unwrap the candies or roll the ball os dough in the sugar!
Bake cookies for 7-10 minutes (until just starting to set around the edges – see above pictures). Remove from oven and let sit on cookie sheet for 3-5 minutes while they finish cooking. Move to a cooling rack and cool completely.
These cookies keep covered at room temperature, up to 3 days.
And here is the link to the one-bowl Peanut Butter Cup Brownies!
All i can think is that these would not make it to the front door to hand out !
Haha, I think you have a good point there!!