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Rolo Cookies

Indulge in the delightful contrast of cocoa sugar cookies surrounding molten Rolo candies, offering a rich and sweet treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 17.5 oz 17.5 ounce bag of sugar cookie mix
  • 1/4 cup 1/4 cup cocoa powder
  • 1/2 cup 1/2 cup (1 stick) salted butter, softened Use salted butter for added flavor.
  • 1 large 1 large egg
Fillings and Garnish
  • 48 pieces 48 Rolos, unwrapped
  • to taste Sanding or powdered sugar, optional garnish For garnish only.

Method
 

Preparation
  1. Line two cookie sheets with parchment paper.
  2. Whisk together the sugar cookie mix and cocoa powder in a large mixing bowl.
  3. Beat in the butter and egg until a thick dough forms.
  4. Scoop out a large ball of dough and flatten it into a disc.
  5. Place two unwrapped Rolos in the center of the disc and form into a smooth ball, rolling in sanding or powdered sugar if desired.
  6. Place the balls on the cookie sheets about 2 inches apart. Cover with plastic wrap and refrigerate for at least 30 minutes.
Baking
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Bake the cookies for 10–15 minutes or until set on the edges and cracking on top.
  3. Cool for at least 5 minutes before transferring to a cooling rack.

Notes

Serve warm for the best molten caramel experience. Store cookies in an airtight container at room temperature for 2–3 days or refrigerate for up to one week.