Rolo cookies are delicious chocolate cookies with a caramel center. My family received this recipe from our neighbors many years ago. These are very addictive and it is hard to eat just one. But, they are a big hit at parties and I get requests to make these for our holiday gatherings. Perfect for the chocolate and caramel lovers!
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 teaspoon baking soda
1 cup sugar
1 cup brown sugar
1 cup margerine
2 teaspoons vanilla
48 Rolo candies
You will need to have two bowls to mix the ingredients in. In the first bowl you will combine the dry ingredients. So, measure out and pour 2 1/2 cups of flour, 3/4 cup of unsweetened cocoa, and 1 teaspoon of baking soda into the bowl.
Once you have the dry ingredients in the bowl you will want to stir the mixture until they are well blended and turn light brown in color.
Next, you will grab the second bowl and add 1 cup of softened margarine. I usually let the margarine sit out for a couple of hours to soften or you can heat it on low in the microwave for about 30 seconds. Next, you will want to add one cup each of sugar and lightly packed brown sugar.
Next, you will want to beat the butter and sugar mixture with a fork or whisk until in appears well blended and fluffy.
To the butter and sugar mixture you will add 2 teaspoons of vanilla and 2 eggs. You want to mix well until all of the large butter chunks disappear. But, the mixture will still appear slightly lumpy.
Now, it is time to add the flour mixture to the butter mixture. I find it easier to stir if I add about 1/3 of the flour mixture at a time. If you add all of it at once it tends to overflow and make a mess. You want to stir it until it looks uniform and dark brown in color.
The next step is to cover your cookie dough and place it in the refrigerator to chill. I usually do this overnight, but a couple of hours should be enough. Chilling the dough makes it easier to handle. If you proceed without chilling the dough, it will stick to your hands and make rolling the dough into balls extremely hard.
While the dough is chilling in the refrigerator, you can start to unwrap approximately 48 Rolo candies and place them into a bowl.
Once the dough has chilled long enough, you will want to preheat the oven to 375 Degrees.
It is now time to get your dough out of the refrigerator. You will also want to get out a cookie sheet, a tablespoon, and some flour for your hands. Also, make sure your unwrapped Rolo candies are handy.
Now you are ready to make the cookie balls. You will want to scoop a tablespoon of dough into your lightly floured hand and put a Rolo into the dough. Then proceed to wrap the dough around the candy. Make sure the candy is completely surrounded by dough and roll it into a ball.
Once you have a full pan of cookie dough balls, you will want to place them into the oven and bake for 7 to 10 minutes.
After you remove the cookies from the oven you will want to allow them to sit on the pan for a few minutes. If you try to take them off right away the caramel tends to spill from the cookie and they are hard to remove.
Finally, it is time to enjoy these delicious chocolaty caramel cookies! Warning, once you eat one it will be hard to say no to a second cookie. Once the cookies have cooled completely the caramel in the center will get harder. If you want the fresh out of the oven taste you can microwave your cookie for 5 to 10 seconds. These are by far my favorite cookie and I hope you enjoy them!