Rollo Cookies!

A coworker of Dana’s made these and brought them in to work. Dana brought one to me and asked me to make them for him. Hooray for the internet and its searchable contents! I found a recipe quickly and made these delicious cookies.

1 cup of butter, softened

1 cup white sugar

1 cup brown sugar

2 eggs

2 tsp vanilla extract

2 1/4 cups flour

1 tsp soda

3/4 cup unsweetened cocoa powder

48 Rollo candies*

1. cream sugars and butter together. Add eggs and vanilla.

2. Combine dry ingredients and add slowly to egg mixture. Transfer dough to dry ingredients bowl and press in slightly. Cover and refrigerate at least 2 hours. (I don’t usually go through the trouble of combining the dry ingredients separately, but I did this time. And if you put the dough into the dry ingredients bowl to chill, when you remove it from the bowl, it comes out readily.)

3. Preheat oven to 375 degrees. Separate dough into 48 balls (Just keep halving the batch of dough till you get 16 sections, then split each of those into 3rds. Or feel free to eyeball it; that works too.) Wrap each ball of dough around 1 Rollo candy. Place on a greased cookie sheet and bake for 8-10 minutes. Remove from oven when done, but let sit on the cookie sheet 4 minutes before removing to a cooling rack.

Here are my cookies cooling deliciously. Feel free to eat them warm; they’re kind of amazing that way.

 

*Did you follow the asterix? You really do have to use Rollo candies. The caramel is nice and soft and already chocolate coated, which helps keep it from making a mess. You may ask how I know this. It is because I foolishly tried to use caramels. The hard cube-ish kind you melt to cover apples with: that kind. This is what I got…

Are you thinking about the picture that the man drew of a snake eating an elephant? Because I am. These caramels aren’t in the oven long enough to get all nice and gooey. They just stay shaped like caramels. Then when the cookies cool, you have a nice soft cookie with a hard, yucky caramel in the middle. Go ahead and spring for the Rollos, you’ll be happy you did.