ROLO™ FILLED CHOCOLATE COOKIES
There are cookies, and then there are cookies stuffed with a chocolate-caramel surprise in each bite. These are the ones you want!
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h30m
Yield 28
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Line large cookies sheets with cooking parchment paper.
- In large bowl, crumble cookie dough; stir or knead in cocoa and whipping cream until well mixed.
- Shape dough into 28 (1 1/4-inch) balls. Form dough around each candy, covering completely, reshaping into balls. Place 2 inches apart on cookie sheets.
- Bake 12 to 15 minutes or until edges of cookies are set. Cool on cookie sheets 2 minutes; remove to cooling racks. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips and oil uncovered on High 1 to 1 1/2 minutes, stirring every 30 seconds, until melted and smooth. Drizzle over cookies; sprinkle with salt. Cool about 1 hour or until chocolate is set. Store covered at room temperature.
Nutrition Facts : Calories 330, Carbohydrate 45 g, Cholesterol 10 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 39 g, TransFat 1/2 g
ROLO COOKIES
This easy Rolo Cookies recipe makes rich, fudgy chocolate cookies stuffed with Rolo candies. If you love chocolate and caramel, this is the cookie recipe for you!
Provided by Alia | Everyday Easy Eats
Categories Dessert
Time 20m
Number Of Ingredients 12
Steps:
- Preheat oven to 375ºF (190ºC). Line two baking sheets with parchment paper.
- In a large bowl, using a hand-held mixer or a stand mixer with paddle attachment, cream together the butter, granulated sugar, and brown sugar until combined. Beat in the egg and vanilla until smooth.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and slowly mix until combined.
- Measure about 1 tablespoon of dough and wrap around a Rolo candy into a ball shape. Repeat with remaining dough and Rolo candies.
- In a small bowl, combine the granulated sugar and crushed pecans. Roll each dough ball in the mixture until coated on all sides. Place dough balls on the prepared baking sheets.
- Bake for 8 - 10 minutes until set and slightly cracked. Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool slightly before serving.
Nutrition Facts : Calories 135 kcal, Carbohydrate 19 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 96 mg, Sugar 13 g, Fiber 1 g, ServingSize 1 serving
ROLO®-FILLED CHOCOLATE COOKIES
A family favorite and always the first to go at bake sales. These cookies are soft and fudgy with warm caramel in the middle. Best served warm.
Provided by Malorylarson
Categories Desserts Cookies Chocolate Cookie Recipes
Time 40m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
- Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
- Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
- Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
- Melt almond bark in a saucepan over low heat. Drizzle over cookies.
Nutrition Facts : Calories 125.1 calories, Carbohydrate 18.1 g, Cholesterol 18.3 mg, Fat 5.8 g, Fiber 0.7 g, Protein 1.6 g, SaturatedFat 3.6 g, Sodium 63.8 mg, Sugar 11.2 g
ROLO STUFFED CHOCOLATE CHIP COOKIES - AN INDULGENT SNACK
I've just got to get this out of my system. Ever since I saw these Oreo Stuffed Chocolate Chip Cookies over at Picky Palate, I've been waiting to try something similar. I have a little thing for chocolate chip cookes. And by little, I mean BIG. And by BIG, I mean HUGE! And by HUGE I mean...You get the picture. After making these, I'm really not sure that chocolate chip cookies will ever be the same again. I am not sure I'll ever be able to make unstuffed cookies again! The key with these...You have to let them cool to just the right temperature. Still bit warm, but cool enough for the caramel to have started to harden. But only just a little bit. And if you get it at just the right time, you take a bite...and as you pull the cookie away, a long string of caramel forms and you have to catch it! It's a moment of ooey, gooey stuffed cookie perfection. I sure hope you can recreate that moment!
Provided by ElizabethKnicely
Categories Chocolate Chip Cookies
Time 21m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 10
Steps:
- In a mixing bowl, whisk together the flour, baking soda and salt.
- In a stand mixer or mixing bowl, beat together the butter/margarine and the 2 sugars. Add in the vanilla. Beat in the eggs, 1 at a time, until smooth. Scrape down the sides if necessary.
- Add the dry ingredients and mix on low speed, until batter forms.
- Fold in the chocolate chips.
- Flatten the Rolos, using a potato masher, or the bottom of a measuring cup.
- Form the cookies by placing dough on top and on bottom of the flattened Rolos. Place on cookie sheet, or Slipat baking mat, and bake at 350°F for 9-11 minutes, or until they begin to golden brown.
- Let cool slightly before serving. Makes 18-24, depending on how much dough you use for each cookie.
Nutrition Facts : Calories 318.9, Fat 16.5, SaturatedFat 10, Cholesterol 47.8, Sodium 237.5, Carbohydrate 42.6, Fiber 1.6, Sugar 27.5, Protein 3.4
ROLO COOKIES
I got this recipe from my neighbour Bonnie who brought them to a cookie exchange. Needless to say they were a big hit with the kids (big and small). Having the Rolo in the center gives it a wonderful surprise when biting into it. Keep the Rolo's in the freezer until ready to use as it improves the texture of the cookie. One of the few cookies my DS likes. Prep time includes the 1 hour to chill dough.
Provided by heather in Ont
Categories Dessert
Time 2h
Yield 40 cookies
Number Of Ingredients 10
Steps:
- In bowl, beat butter or margarine, 1 cup granulated sugar and brown sugar until light Beat in eggs and vanilla until batter is smooth.
- In another bowl, combine flour, coca and baking soda.
- Stir into sugar-egg mixture to form soft dough.
- Chill dough in fridge at least 1 hour Place 1 tbsp of dough in palm of hand and press.
- Put 1 Rolo candy into centre.
- Bring up sides of dough to cover it completely.
- Roll between palms to make a smooth ball.
- Place remaining sugar on a plate and roll each ball in sugar.
- Place on greased baking sheet and bake cookies in preheated 350° over for 10 minutes or until tops are cracked and firm.
- Cool on rack about 10 minutes.
ROLO COOKIES RECIPE
These 4-ingredient Cake Mix Rolo Cookies have a soft chocolate outside and gooey caramel center.
Provided by Elyse Ellis
Categories Dessert
Time 23m
Number Of Ingredients 4
Steps:
- Mix cake mix, oil, and eggs.
- Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the Rolo and spread evenly around the cookie dough ball)
- Place on greased cookie sheet and bake at 350 for 7-8 minutes.
- Sprinkle with powdered sugar.
Nutrition Facts : ServingSize 1 cookie, Calories 110 kcal, Carbohydrate 15.6 g, Protein 1 g, Fat 5 g, SaturatedFat 2.1 g, Cholesterol 1 mg, Sodium 126 mg, Fiber 0.4 g, Sugar 11.3 g
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