Rolo Cookies
Soft, fudgy chocolate cookies with an ooey-gooey caramel center.
Ingredients
- 2 cups flour all-purpose
- ¾ cups cocoa powder sifted
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tbsp corn starch
- 1 cup margarine or butter room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 48 Rolo candies
Instructions
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Whisk together in medium bowl dry ingredients.
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Cream together butter and sugars. Add eggs and vanilla and mix well. Slowly add in the dry ingredients mixing at low speed until fully incorporated and a sticky dough forms. Chill in the refrigerator for at least an hour.
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When ready to bake cookies preheat oven to 350° F. Roll chilled dough into balls and form each ball around a rolo candy. Place onto parchment-lined baking sheets and bake for 7 minutes or 5 minutes if convection oven. Allow to cool on for at least 5 minutes before removing onto wire racks.
Recipe Notes
Make ahead: Place prepared cookie balls onto baking sheet and freeze in a single layer. Once frozen place into freezer bags for up to 3 months. To bake simply take out of freezer 20 minutes prior to baking or bake directly from freezer and add an extra minute to bake time.