I got this rolo cookie recipe from an Aunt (Jane Sonntag) around holiday time many, many years ago. I like to add these to my Christmas baking gifts for family and friends, and everyone seems to really enjoy them.
Last year, I couldn’t find Rolos, of course, so I thought I would try Caramilk pieces instead. Wow….I call that a blessing in disguise. But do I change the name of the recipe if that is the only difference?
This batch yields about 3 1/2 dozen cookies, so you could try some of each and let me know which you prefer.
- 1 cup margarine
- 1 cup white sugar
- 1 cup brown sugar
- 2 tsp vanilla
- 2 eggs
- 2 1/2 cups flour
- 3/4 cups cocoa
- 1 tsp baking soda
- Preheat oven to 350 degrees.
- In a large bowl, blend margarine, white and brown sugars until smooth and fluffy.
- Add vanilla and eggs. Mix well.
- In a medium bowl, combine flour, cocoa and baking soda.
- Add dry ingredients to margarine mixture.
- Blend together.
- Pinch off an inch or so ball from the batter bowl and flatten down somewhat. Add a Rolo (or Caramilk piece), and form/roll the batter around the candy.
- Dip top into white sugar.
- Place on baking sheet, with the sugar top up.
- Bake for 8 to 10 minutes, until the tops of the cookies are cracked.
- Let cool for at least 2 minutes on the baking sheet prior to removing to a cooling rack.
- Ensure cookies are completely cooled down before putting into a container or jar, if they don’t all get eaten before that point! If you don’t, they will most likely stick together and it is hard to pry apart.
- Bon Appetite!