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

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare Dry Ingredients:
   • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. 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.
4. Add Eggs and Vanilla:
   • Beat in the eggs one at a time, then add the vanilla extract, mixing until well combined.
5. Mix in Dry Ingredients:
   • Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until everything is well incorporated.
6. Prepare Pecan Coating:
   • In a small bowl, combine the chopped pecans and 2 tablespoons of sugar. Set aside.
7. 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.
8. 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.
9. 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.
10. 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.
11. 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!