Have you ever tried Rolo Cookies? They are the perfect combination of two beloved treats – cookies and candies! The cookie dough is wrapped around a delectable Rolo candy, creating a chewy and creamy center that is simply irresistible.
The magic doesn’t stop there! After the cookie dough is wrapped around the Rolo, the cookie balls are coated in powdered sugar, creating a light and sweet crust that gives the cookies an extra dimension of flavor.
Once they’re baked to a golden brown perfection, the cookies are ready to be devoured! Imagine biting into a warm and gooey center, surrounded by a soft and chewy cookie. It’s like a little piece of heaven in every bite.
Recipe Notes:
- Chilling the assembled cookie balls before baking these cookies will help prevent the cookies from spreading when baked.
- You can add a small amount of espresso powder to the cookie dough to bring out the chocolate flavor in these cookies.
- Using a cookie scoop will help create evenly sized cookies that will bake evenly.
- I enjoy the added texture of rolling these cookies in sanding sugar, but this is optional. You could also use powdered sugar.
How should I store my Rolo cookies?
Once completely cooled, these Rolo Cookies can be stored in an airtight container at room temperature for 5-7 days or in the refrigerator for up to 2 weeks.
Please note that these cookies will harden or become obsolete the longer they are stored.
Can I freeze these cookies?
Absolutely! These Rolo cookies can be stored in the freezer for up to 2 months. Thaw and serve at room temperature or reheat in the microwave in 3-5 second intervals until soft and hot.
Can I make the cookie dough ahead of time?
A great way to cut down on prep time for these cookies is to make the dough ahead of time and store it in the fridge for 3-5 days or in the freezer for up to 2 months.
Cookie dough can be wrapped with plastic wrap when stored or rolled into balls. If you plan to store the dough as cookie balls, consider quick freezing the balls first before transferring them to an airtight container or Ziploc bag so they don’t stick together in the freezer. When storing cookie balls in the fridge, it’s best to coat them in powdered sugar or sanding sugar to prevent sticking.
rolo biscuits
- Line two cookie sheets with parchment paper, but do not preheat the oven yet.
- Whisk together the sugar cookie mix and cocoa powder in a large bowl.
- Using a hand or stand mixer, cream together the butter and egg until a thick batter forms.
- Scoop out a large ball of dough with a 1 ½ tablespoon cookie scoop and flatten into a disk.
- Place two unwrapped Rolos in the center of the disc and gently shape into a smooth ball.
- Roll in sanding sugar or powdered sugar, optional, then place the ball on a prepared baking sheet. Repeat with remaining dough until all cookie sheets have been filled with cookies spaced about 2 inches apart.
- Once all the dough has been rolled, cover the cookie sheets with plastic wrap and place in the refrigerator to chill for at least 30 minutes.
- Several minutes before you intend to bake the cookies, preheat the oven to 350 degrees Fahrenheit. Once the oven is preheated, remove the cookies from the refrigerator and discard the plastic wrap.
- Bake the cookies for 10 to 15 minutes or until they set at the edges and the tops begin to crack.
- Remove from oven and cool for at least 5 minutes before transferring to a cooling rack or serving warm.
rolo biscuits
Rolo Cookies combine the chewy texture of a cookie with the creamy caramel center of a Rolo candy.
- Preparation time: 10 minutes
- Cooling time: 30 minutes
- Time to cook: 10 minutes
- Total time: fifty minutes
- It serves:24
Ingredients
- 17.5 ounce bag of sugar cookie mix
- ¼ cup cocoa powder
- ½ cup salted butter smoothing
- 1 big egg
- 48 rolls unwrapped
- sanded or powdered sugar optional garnish
Instructions
- Line two cookie sheets with parchment paper, but do not preheat the oven yet.
- Whisk together the sugar cookie mix and cocoa powder in a large bowl.
- Using a hand or stand mixer, cream together the butter and egg until a thick batter forms.
- Scoop out a large ball of dough with a 1 ½ tablespoon cookie scoop and flatten into a disk.
- Place two unwrapped Rolos in the center of the disc and gently shape into a smooth ball.
- Roll in sanding sugar or powdered sugar, optional, then place the ball on a prepared baking sheet.
- Repeat with remaining dough until all cookie sheets have been filled with cookies spaced about 2 inches apart.
- Once all the dough has been rolled, cover the cookie sheets with plastic wrap and place in the refrigerator to chill for at least 30 minutes.
- Several minutes before you intend to bake the cookies, preheat the oven to 350 degrees Fahrenheit.
- Once the oven is preheated, remove the cookies from the refrigerator and discard the plastic wrap.
- Bake the cookies for 10 to 15 minutes or until they set at the edges and the tops begin to crack.
- Remove from oven and cool for at least 5 minutes before transferring to a cooling rack or serving warm.
