RECIPE: Rolo Cookies
These are really good. Let them cool a little before removing them from cookie sheet onto a wire rack. Best thing to do is use a spatula to loosen them within 1 minute from when you removed them from the oven (or else they will stick too much to the sheet) , but leave them on the cookie sheet. This way the caramel from the Rolo doesn't seep out of the cookie.
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 tsp vanilla extract
2Â¼ cups all-purpose flour
1 tsp baking soda
Â¾ cup unsweetened cocoa powder
1 cup chopped walnuts or pecans
1 Tbsp white sugar
48 chocolate-covered caramel candies (Rolo)
Beat butter until creamy. Gradually add sugars, beat well. Add eggs and vanilla, beat well.
Combine flour, baking soda and cocoa. Gradually add to butter mixture, beating well. Stir in nuts (optional). Cover and chill at least 2 hours.
Preheat oven to 375 F.
Divide dough into 4 parts. Work with one part at a time leaving the rest in the fridge. Divide each part into 12 pieces. Quickly press each piece of dough around a chocolate-covered caramel. Roll into ball. Dip one side into sugar.
Place sugar-side up 2 inches apart on baking sheets. Bake for 8 minutes. Let cool one minute. Remove to wire rack and cool completely.