Rolo Cookies
1/2 Cup Butter
1/2 Cup White Sugar
1/2 Cup Packed Brown Sugar
1 Egg
1 Tsp Vanilla Extract
1 1/8 Cup All Purpose Flour
1/2 Tsp Baking Soda
2/3 Cup Unsweetened Cocoa Powder
24 Unwrapped Rolos Candies
Powdered Sugar
In a mixing bowl, beat butter until creamy, add sugars; beat well. Add eggs and vanilla; beat well. In separate bowl, combine flour, baking soda and cocoa. Gradually combine dry ingredients with butter mixture. Cover and chill at least 2 hours.
**Below is where my instructions diverge from the original - first, the original instructions, then mine changes are in blue.
Preheat oven to 375. Divide dough into four parts (use these one at a time and refrigerate unused portions until needed). Divide one part dough into 12 pieces. Flatten each between your hands. Place one Rolo in the middle and wrap dough around the Rolo. Make sure to cover candy with dough. Place on baking sheet, 2 inches apart. Bake for 8 minutes. Let cool 1 minute, then remove to rack to cool. Repeat for all cookies. When all are cool, sprinkle with powdered sugar. Instead of following the instructions (and because I'm pretty much impatient), I used an ice cream scoop to ball the dough, then pushed a Rolo into the center and covered it up with the dough, which is a bit of a big fat mess, gooey and chocolaty! After they came out of the oven and cooled for a minute (enough time to successfully come away from the baking sheet without crumbling), I dusted them with powdered sugar and set them on a rack to cool. Again, I'm impatient so this was my shortcut...this makes appx. 24 cookies.
These cookies taste to me like a Chocolate Crinkle Cookie with a Rolo in the center, they are sinfully good! I raise my cookie to Colt tonight and wish him the best on Heisman selection night!
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2 comments:
These really were the best ever cookies. I am so glad I grabbed that magazine from Mimi...you have used it well.
I have - I'm a big fan of these cookies too - they definitely made the cut!
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