Rolo Cookies
These divine chocolate cookies feature a gooey caramel surprise in the center. They're sure to be a hit!
These divine chocolate cookies feature a gooey caramel surprise in the center. They're sure to be a hit!
- Carbohydrate 39.771205475 g
- Cholesterol 13.22182 mg
- Fat 6.541289675 g
- Fiber 0.387942753193676 g
- Protein 1.5673468 g
- Saturated Fat 4.204526745 g
- Serving Size 1 1 Serving (52g)
- Sodium 91.15953 mg
- Sugar 39.3832627218063 g
- Trans Fat 0.697565952499999 g
- Calories 222 calories
Step-by-step
- Cream butter and sugars. Add eggs, then vanilla. Mix well in a bowl.
- Combine dry ingredients and add to the others. Mix well.
- Chill dough for 20 minutes.
- Form balls with Rolo candy enclosed in the middle. Roll cookie ball in powdered sugar. Bake on lined or greased baking sheet at 350 degrees for 7-10 minutes. Store in airtight container. May freeze for a month.
Cocoa powder carries the primary structural burden in these cookies, absorbing moisture and setting the crumb against heavy sugars. Unsweetened Dutch-process or natural cocoa reacts differently with alkaline leaveners like baking soda, shifting the final pH and altering how dark the crust becomes during its seven to ten minutes in the oven.
Initial testing revealed that unchilled dough spreads too quickly on greased sheets, causing the enclosed caramel core to breach the exterior walls before setting. Chill the dough for the full twenty minutes to firm the butter and contain the filling. Rolling the shaped spheres in powdered sugar creates a distinct surface contrast against the dark cocoa dough.
Second-day evaluation proves that these treats actually improve after twenty-four hours in an airtight container. The moisture from the brown sugar migrates outward, softening the firm outer crust while keeping the interior caramel pliable rather than brittle. Storing them sealed prevents staleness from ruining that textural shift.
Freezing works well for extended storage up to a month if the balls are frozen solid on a tray before bagging. Thaw frozen portions at room temperature before baking at 350 degrees, though extra minute adjustments may be necessary to ensure the center candy melts completely.
