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
CARAMEL ROLO FUDGE!
Simple, easy and utterly delicious 3-ingredient caramel rolo fudge! No sugar thermometers, no boiling, just quick & easy!
Provided by Jane's Patisserie
Categories Sweets
Time 4h35m
Number Of Ingredients 3
Steps:
- Line a tin with parchment paper. I use a 9×9″ square tin as it makes a nice depth of fudge, but 8x8" will also work!
- Put the chopped chocolate into a heavy based pan, along with all of the caramel.
- Melt on a low heat, stirring often so that the chocolate doesn't catch on the bottom or burn, and so that the ingredients mix together well. (Alternatively, melt the chocolate in a large heat proof bowl, then once melted beat in the caramel!)
- Pour in 3/4 of the Rolos and quickly stir through.
- Pour into the tin and smooth over the mixture.
- Put on the rest of the Rolos where there are any gaps, and press into the top of the fudge.
- Set the fudge in the fridge for at least 4, or preferably overnight!
- Once set - remove from the tin and cut into the squares (I cut 1″ squares)!
Nutrition Facts : Calories 149 kcal, Carbohydrate 20 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 5 mg, Sodium 33 mg, Fiber 1 g, Sugar 19 g, UnsaturatedFat 3 g, ServingSize 1 serving
ROLO FUDGE COOKIES
This are so good and addicting!
Provided by Rachel Anthony
Categories Cookies
Time 20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350. In a mixing bowling beat together eggs and oil. Next mix in brownie mix and flour. Mix until smooth. Make a ball of dough, press rolo in the middle and wrap dough around candy. (make sure all the candy is covered in dough) Bake on a greased cooking sheet for 8 minutes in preheated oven. Sprinkle with powdered sugar.
ROLO SURPRISE COOKIES
Steps:
- Place the Rolo candies in the freezer about an hour before preparing the cookies.
- Using an electric mixer, cream together the butter, both sugars, eggs, milk and vanilla until smooth.
- In a separate bowl, whisk together the cocoa powder, flour, baking soda and salt. Beat the flour into the wet mixture slowly.
- Take out just enough Rolo candies, from the freezer, for each batch of cookies.
- Take one spoonful of cookie dough and one Rolo candy. Cover the Rolo candy with the cookie dough, ensuring that the candy is totally surrounded in the dough. Roll the dough in your hands to create a ball. Then gently roll the ball of dough in the 1/4 cup of white sugar. Place on a cookie sheet lined with parchment paper.
- Place the cookie dough balls 2 inches apart on the cookie sheet.
- Bake in a 350F oven for 12-15 minutes.
- Cool on a wire rack.
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