Chocolate Caramel Rolo Cookies

photo by -Sylvie-





- Ready In:
- 28mins
- Ingredients:
- 10
- Yields:
-
48 Cookies
ingredients
- 2 1⁄2 cups flour
- 3⁄4 cup unsweetened cocoa
- 1 teaspoon baking soda
- 1 cup sugar
- 1 cup brown sugar
- 1 cup margarine
- 2 teaspoons vanilla
- 2 eggs
- 48 rolos chocolate-covered caramel candies
- 1 tablespoon sugar
directions
- Preheat oven to 375 degrees.
- In a large mixing bowl, add Sugar, Brown Sugar, Margarine, Eggs and Vanilla.
- Mix together until well blended.
- Add Flour, Cocoa and Baking Soda and mix well.
- Refrigerate and chill dough for 30 minutes.
- Roll dough into 1 inch balls and place 1 Rolo in the center of each dough ball.
- Form the dough ball around the majority of the rolo.
- Roll each dough ball in sugar.
- Place on ungreased cookie sheet and bake for 7-10 minutes.
- Let cool on pan for 1 minute then take off and place on cookie cooling rack.
Reviews
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These cookies were amazing, especially when warm. I followed the recipe, with the exception of using butter instead of margarine. I found that I had to let the cookies cool at least 3 minutes before moving to the wire rack (it gave the caramel time to set) I will definitely be making these again! (updated) Several weeks later I needed a quick batch of cookies, so I followed the cookie recipe and used white chocolate chips instead of the rolo. I dropped the cookies by the spoonful on the cookie sheet and came out with another cookie that received rave reviews from the party.
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One of my dad's friends made these for him a while ago. I was hoping these would be as good and it turnded out it was the same recipe! These are honestly one of the top three best cookies I have ever had. My dad absolutely loves these as well, and he doesn't even like chocolate much! I had no problem with the sweetness. They seemed to be as sweet as any average cookie to me, but I didn't roll them in sugar. I baked mine for 350 for 7-8 minutes for a softer, gooey cookie. My cookies may have been a little bigger, but I'm not positive but I think I only got about 36 cookies. I am making these a second time today. I know it's only been like two weeks since I made them last, but that's how good they are. I managed to revive some of my kindergarten counting skills and actually counted them this time- there were 44. So before I forgot how to count again I also counted the rolos in a bag ( do I need to get a life or what? ) so I thought I would let everyone know there are about 57 rolos in a 12 oz bag. Thank you sooo much!
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Wow! These are just excellant. What a lovely cookie hard or soft. The flavour is nice, very rich, very chocolatey. Quick and easy to make. I didn't have time to chill the dough. The ones that cooked for 10 minutes are puffier, the soft ones that cooked for 7 minutes were flater. Either way they both tasted great. Thanks so much for sharing KC Cooker. A new family favourite.
see 11 more reviews
Tweaks
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These cookies were amazing, especially when warm. I followed the recipe, with the exception of using butter instead of margarine. I found that I had to let the cookies cool at least 3 minutes before moving to the wire rack (it gave the caramel time to set) I will definitely be making these again! (updated) Several weeks later I needed a quick batch of cookies, so I followed the cookie recipe and used white chocolate chips instead of the rolo. I dropped the cookies by the spoonful on the cookie sheet and came out with another cookie that received rave reviews from the party.
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Thank you for posting this recipe. This cookie is a favorite of mine and my coworkers. I recently sold the cookbook that contained this recipe. Although I wrote it out, I found while baking them tonight that I was missing an ingredient and was hoping someone posted the recipe online. One difference in my recipe is that mine calls for 1 cup of chopped pecans (divided). Half of the pecans are put into the batter and the other half is mixed with 1 Tablespoon of sugar. This mixture is what the dough balls are dipped into before baking. (Sometimes I substitute chopped walnuts for pecans because I usually have those on hand.) Also, my recipe doesn't call for chilling the dough before baking, but I imagine that cuts down on the stickiness which will be a great help when rolling the dough around the Rolos. I will try that tonight! Unwrapping the Rolos is tedious, but definitely worth the effort!
RECIPE SUBMITTED BY
Dine Dish
Shawnee, 55
<p style=color: #212121; font-family: alexandriaflfregular, AppleGothic, Arial, sans-serif; font-size: 14px; line-height: 22px; margin: 0px; padding: 0px 0px 15px;><span style=color: #000000;>Kristen Doyle is the creator of the award winning website, Dine & Dish. Since early 2006, Kristen has been sharing her favorite recipes, photographs and life stories with an ever growing audience of engaged readers.</span></p>
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