Rolo Cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 32 cookies
Ingredients:
2 1/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
2 teaspoons vanilla extract
Rolo candies, unwrapped
Granulated sugar, for rolling the cookie dough balls in
Flaky sea salt, for sprinkling on cookies
Directions:
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
With a mixer, cream butter and sugar together until smooth. Add in eggs and vanilla extract. Mix until blended.
Add the dry ingredients and mix on low until just combined.
Take a spoonful of chocolate cookie dough and wrap it around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll the dough ball in sugar and place it on the prepared baking sheet. Continue until you run out of cookie dough.
Bake cookies for 8 to 10 minutes or until the cookies start to crack. Don’t over-bake. Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack.
Notes:
Store the cookies in an airtight container on the counter for up to 3 days. You can also freeze the cookies for up to 3 months.
Nutritional Facts:
Calories: 130kcal, Carbohydrates: 19g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 23mg, Sodium: 97mg, Potassium: 50mg, Fiber: 1g, Sugar: 12g, Vitamin A: 171IU, Calcium: 12mg, Iron: 1mg
Recipe courtesy of Two Peas and Their Pod.com
