Look at those, the stuff of dreams . . .
and just when you though it couldn’t get any better, it does with a caramel filling. Be still my heart.
1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 teaspoons vanilla
2 3/4 cups flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
60 Rolos, unwrapped
sugar for topping* (see note below)
1 Preheat oven to 350. Line cookie sheets with parchment or silpat or grease lightly.
2 Cream butter and sugars in mixer bowl. Beat in eggs and vanilla.
3 Whisk together dry ingredients then add slowly to butter mixture until fully combined.
4 Wrap 1 tablespoon of dough around 1 Rolo then dip top in sugar.
5 Bake for about 9 minutes then cool on racks 2 minutes before removing.
*A note about the sugar for the topping – I tried three different kinds – granulated sugar, Trader Joe’s Turbinado Raw Cane Sugar and Bob’s Red Mill Decorative Sparkling Sugar. Bob’s Red Mill Decorative Sparkling Sugar was the clear winner. The granulated sugar got absorbed into the cookies and you didn’t even know it was there, it was almost the same with the TJ’s sugar but the Bob’s sugar looked great and also gave the cookies a sweet crunchy bonus exterior.
Yield: 5 dozen
recipe from Creations by Kara
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