Description
Delight in these irresistible Rolo Cookies, featuring a rich chocolate dough wrapped around gooey caramel Rolo candies. Perfectly soft with a molten center, these cookies combine the classic flavors of cocoa and caramel in every bite, making them an ideal treat for chocolate lovers.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup sifted cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon corn starch
Wet Ingredients
- 1 cup margarine or butter, room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
Miscellaneous
- 48 Rolo candies
Instructions
- Whisk dry ingredients: In a medium bowl, whisk together the all-purpose flour, sifted cocoa powder, salt, baking soda, and corn starch until well combined.
- Cream butter and sugars: In a separate large bowl, cream together the room temperature margarine (or butter) with both the brown sugar and granulated sugar until the mixture is light and fluffy.
- Add eggs and vanilla: Incorporate the eggs one at a time, mixing well after each addition, then blend in the vanilla extract thoroughly.
- Combine dry and wet ingredients: Slowly add the dry ingredient mixture to the wet mixture, mixing at low speed to avoid overmixing until a sticky dough is formed.
- Chill the dough: Cover the dough and refrigerate it for at least one hour to allow it to firm up, making it easier to handle for shaping.
- Preheat and prepare for baking: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form cookies around Rolo candies: Roll the chilled dough into 48 equally sized balls. Press each dough ball flat, place one Rolo candy in the center, then carefully wrap the dough around the candy to fully enclose it, shaping into a smooth ball.
- Bake the cookies: Place the prepared dough balls on the parchment-lined baking sheets, spacing them evenly. Bake in the preheated oven for 7 minutes, or 5 minutes if using a convection oven, until the cookies are set but still soft.
- Cool before serving: Allow the cookies to cool on the baking sheet for at least 5 minutes to set and prevent breaking, then transfer them to wire racks to cool completely.
Notes
- Use room temperature ingredients to ensure smooth mixing.
- Chilling the dough is crucial for better handling and prevents cookies from spreading too much during baking.
- Be gentle when wrapping the cookies around the Rolo candies to avoid tearing the dough.
- For a deeper cocoa flavor, opt for Dutch-processed cocoa powder.
- Store cooled cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 7 minutes
- Category: Cookie
- Method: Baking
- Cuisine: American
