Saturday, November 15, 2014

Christmas Cookie Series #2: Rolo Cookies

Sorry, I am a day late in posting this recipe. Our trip from last weekend wiped me out. but that's another story and another blog post.
I have been making these cookies for the past 6 years, every Christmas, without fail.
 These are one of my husbands favorites. 
They do take a little extra time, just because you are having to unwrap a million little Rolos, and then you have to fold them inside of the cookie dough. 
But for the few extra minutes it takes you, it's well worth it. I promise these will be a hit for any cookie exchange, party, or self devouring.

makes approx. 4 dozen

2 1/2 cups flour

3/4 cup cocoa
1 tsp baking soda
1/4 tsp  salt
1 cup salted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 eggs
2 tsp vanilla extract

Bag of Rolo candies, unwrapped
extra sugar, for rolling dough in (about 1/4 cup)

Preheat oven to 375. Prepare your baking sheets with parchment paper or a silicone baking mat.

Unwrap approx. 48 Rolos. Maybe a few extra because you will most likely eat a few along the way.

In a medium sized bowl, sift together flour, baking soda, and salt. Set aside.

In large bowl with a mixer, cream together the butter and sugars until smooth. Next add in your eggs
and mix. Scrape down the sides and add in vanilla extract and mix until blended.

Now slowly add in the flour mixture to the sugar mixture and mix until well combined. 
With a small sized cookie scoop, or spoon, take enough dough to wrap around one Rolo. It should make about a 1 inch sized cookie dough ball. Make sure the Rolo is completely covered.

Next take a bowl with 1/4 cup sugar and roll the dough ball until its completely covered in sugar. Place the dough ball on your prepared baking sheet.
Bake for 7-10 minutes. *7 minutes is perfect for me.
Remove from the oven and let it cool on the sheet for just a few minutes before transferring them to a cooling rack.

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  1. I love Rollo cookies so much! I've only made them using cake mix, but yours are probably so much better! I will definitely have to try them!