Thursday, October 9, 2008

Yum, Yum, Yum. Rolo Cookies.

Chocolatey. Chewiness-gloriousity. Caramely. Yum Yum Yummy. All words that my spellchecker doesn't believe in, but all words that describe these delicious cookies.

This recipe requires pretty basic ingredients, plus the bag of Rolos. You will need: 2 1/2 c. flour, 1 tsp. baking soda, 3/4 c. unsweetened cocoa, 1 c. granulated sugar, 1 c. firmly packed brown sugar, 1 c. butter (2 sticks), softened, 2 tsp. vanilla, 2 eggs, 48 Rolo candies and confectioners' sugar for dusting. The most annoying part of the whole deal is having to unwrap all of the Rolos. This is officially Breuklyn's job at my house. Child labor laws be damned.

Sift. Sift. Sift the dry ingredients. It's the story of our lives lately, isn't it? You definitely must sift because cocoa is always lumpy.

Set the dry ingredients aside.

Cream together 2 sticks of softened butter, 1 cup granulated sugar and 1 cup of firmly packed brown sugar.

Helllloooooo butter. And sugar.

Add in the 2 tsp. vanilla and 2 eggs.

Make sure that everything is well blended. Looks blended to me!

Now let's add in the sifted dry ingredients. Don't overwork the dough because you are going to be rolling it into balls later, so you don't want to play with it too much. Just get the dry ingredients incorporated.

The dough absolutely positively needs to chill. Cover the bowl with plastic wrap and throw it in the refrigerator for at least an hour. Once you begin rolling the dough into balls, you will probably need to chill it again, so be prepared that this might take some time.

And here we go... once the dough has chilled and the Rolos have been removed from their little foil prisons we are ready to make some cookies!

Grab about a tablespoon of dough and gently roll it into a ball. You can experiment until you figure out how much you need. Basically, you need just enough to cover the Rolo, that's it. Once you have rolled the dough into a ball, flatten it and stick the Rolo in the center. Then roll the dough again around the Rolo. If you have too much dough, pinch some off. If you don't have enough, add a little bit more. No worries. It isn't rocket science, I swear.

You will end up with about 4 dozen of these adorable little balls. Aren't they precious? And remember what I said, you may need to chill the dough again at some point during the process.

Place these cookies on a parchment paper lined cookie sheet about 2 inches apart because they will spread. Bake at 375 degrees for 8 - 10 minutes. You will know that they are done when they are set and slightly cracked.

This is what they will look like when they are removed from the oven. Let them sit for about 2 minutes before moving them to a cooling rack.

Put down parchment paper under your cooling racks so that when you dust with confectioners' sugar, you won't make a huge big mess. I just used my sifter to get a very fine mist of confectioners' sugar on top of the still warm cookies. Be sure to do this when they are still warm so that the sugar will stick. You will be hailed the cookie queen with these, I promise. No one can resist a Rolo Cookie. Can you?


Patrizzia said...

Oh Estee. I remember you talking about these cookies when you do your holiday baking... but man do these look more delicious than I could have ever imagined.


Melissa S said...

Mmmmmmmm is right!! Oh my...heavenly. You sure do a lot of baking!!! I wish I was your neighbor hungry for any little bit you might want to share:)

shopgirlaudi said...

OMG!!! Those look SO yummy:P

Lal said...

I'm not too crazy about caramel, but those look DELICIOUS!! :)

Darcilyn said...

wonder how these would work with mini reese's peanut butter cups?

Michelle said...

I hope you are doing well. I just wanted to tell you that these and yours and Carolyn's Murstee's are now a tradition at our house. I made about 12 different kinds of cookies this year and peppermint bark. Sending big hugs to you and the kids. Merry Christmas, Es! <3