Rolo Cookies Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar, firmly packed
- 1 cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 24-36 Rolo candies (depending on cookie size)
- 1 cup chopped pecans
- 2 tablespoons granulated sugar
Instructions
- Preheat Oven:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In a large mixing bowl, using a stand mixer with the paddle attachment or a hand mixer, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time, then add the vanilla extract, mixing until well combined.
- Mix in Dry Ingredients:
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until everything is well incorporated.
- Prepare Pecan Coating:
- In a small bowl, combine the chopped pecans and 2 tablespoons of sugar. Set aside.
- Form Cookie Balls:
- Take about 2 tablespoons of cookie dough and wrap it completely around a Rolo candy, forming a ball. Roll each dough ball in the pecan-sugar mixture until evenly coated.
- Chill (if necessary):
- If the dough is warm and soft, place the cookie balls on the prepared baking sheet and refrigerate for 5 minutes to firm up.
- Bake:
- Arrange the cookies on the baking sheet, spacing them at least 1.5 inches apart. Bake in the preheated oven for 14-16 minutes.
- Cool:
- Allow the cookies to cool on the baking sheet for at least 5 minutes, so the Rolo centers can set. Transfer to a cooling rack to cool completely.
- Storage:
- Store the cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
Enjoy your delicious Rolo Cookies!