Best Rolo Cookies Recipes

ROLO®-FILLED CHOCOLATE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
• Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
• Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
• Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
• Melt almond bark in a saucepan over low heat. Drizzle over cookies.

DOUBLE-CHOCOLATE ROLO COOKIES WITH PRETZELS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in Rolos, pretzels and pecans., Drop dough by 1/4 cupfuls 2 in. apart onto parchment-lined baking sheets. Bake until cookies look crackled, 12-14 minutes., Allow cookies to cool completely on pans. Store between pieces of waxed paper in an airtight container.

ROLO COOKIES

Steps:

• In bowl, beat butter or margarine, 1 cup granulated sugar and brown sugar until light Beat in eggs and vanilla until batter is smooth.
• In another bowl, combine flour, coca and baking soda.
• Stir into sugar-egg mixture to form soft dough.
• Chill dough in fridge at least 1 hour Place 1 tbsp of dough in palm of hand and press.
• Put 1 Rolo candy into centre.
• Bring up sides of dough to cover it completely.
• Roll between palms to make a smooth ball.
• Place remaining sugar on a plate and roll each ball in sugar.
• Place on greased baking sheet and bake cookies in preheated 350° over for 10 minutes or until tops are cracked and firm.
• Cool on rack about 10 minutes.

PEANUT BUTTER ROLO COOKIES

Steps:

• Set oven to 375 degrees.
• Cream the butter, peanut butter, sugars and egg.
• Sift together, the flour baking powder, baking soda and salt.
• Gradually add the dry ingredients to the butter mixture; mix well.
• Roll the dough into approx 24 small balls.
• Place one Rollo candy in the center of each ball.
• Roll each ball in the granulated sugar.
• Place the cookies on a greased cookie baking sheet.
• Bake for 8-10 minutes.

ROLO STUFFED PEANUT BUTTER COOKIES

Steps:

• Mix butter, sugar and peanut butter together. Add eggs, flour, baking soda and vanilla extract.
• Roll dough into balls (1 tablespoon of dough). Split cookie dough ball in half. Put rolo in half of the dough. Build dough up around the sides of the rolo. Then top with the other half of the dough ball. Seal the edges. Make a criss cross impression on top with a fork.
• Bake at 350 degrees for about 10 minutes or until lightly golden brown. Cool on cookie sheet. Transfer to wax paper or parchment paper.

ROLO PRETZEL COOKIES TREATS

Steps:

• 1. Place pretzels down in a single layer on covered baking sheets (I use silpat silicone liner on my cookie sheet or can use wax paper).
• 2. Place unwrapped rolo candy on top of each pretzel.
• 3. Place in 350 degree preheated oven for 2-3 minutes watching carefully so that the candies don't completely melt. You want the candy to just soften but not loose it's shape.
• 4. Take out of oven and press another pretzel round on top of candy and pretzel. Let cool a few minutes and place on waxed paper on counter to completely cool. Repeat until all of the candies are used up. You will have pretzels left over to munch on :) LOL. Enjoy

ROLO PRETZEL " COOKIES"

Steps:

• Preheat oven to 350 degrees.
• Place unbroken mini knotted pretzels in one layer onto a cookie sheet.
• Unwrap the "Rolos" and place one on top of each pretzel.
• Slide the cookie sheet into the oven for 2 to 2 1/2 minutes (until Rolos get shiny, but still hold their shape.
• Take cookie sheet out of oven.
• Place another unbroken pretzel on top of each Rolo and press down.
• Place cookie sheet in freezer for @ 10 minutes for chocolate to re-set.
• Scrape pretzels off of cookie sheet with spatula.
• NOTE: Do not try to slide Rolo Pretzels off of cookie sheet if chocolate isn't set - the chocolate will smear all over the place. If you don't want to do the "freeze" method, wait about 1/2 an hour and then "pick up" each Rolo Pretzel and set it somewhere to cool completely (It's going to take a while).
• I usually get 48 "cookies" on one cookie sheet.

PEANUT BUTTER ROLO COOKIES

Steps:

• Mix all ingredients together except rolo's.
• When dough is mixed well, take a small amount, flatten out in hand, place rolo in middle and wrap dough around the rolo to form a ball.
• Place on ungreased cookie sheet and bake at 350 for 12 minutes, or until cookie has flattened and rolo has melted.

CHOCOLATE CARAMEL ROLO COOKIES

Steps:

• Preheat oven to 375 degrees.
• In a large mixing bowl, add Sugar, Brown Sugar, Margarine, Eggs and Vanilla.
• Mix together until well blended.
• Add Flour, Cocoa and Baking Soda and mix well.
• Refrigerate and chill dough for 30 minutes.
• Roll dough into 1 inch balls and place 1 Rolo in the center of each dough ball.
• Form the dough ball around the majority of the rolo.
• Roll each dough ball in sugar.
• Place on ungreased cookie sheet and bake for 7-10 minutes.
• Let cool on pan for 1 minute then take off and place on cookie cooling rack.

ROLO STUFFED PEANUT BUTTER COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together. Stir in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes. Preheat oven to 350 degrees. Take 1.5 tbsp scoop of the chilled dough and split in half. Stick a rolo on the bottom half, kind of like a "cradle" as shown above. Top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. Repeat with the rest of the dough and all 24 rolos. Bake for 9 minutes. Allow to cool completely on a wire rack. *You may use unsalted butter in this recipe. If so, add 1/4 tsp salt with the flour.

ROLO-STUFFED PEANUT BUTTER COOKIES

Steps:

• In a large bowl using a hand-held mixer or stand alone mixer, cream the butter and sugars together. Stir in the peanut butter, egg, and vanilla (in that order). Slowly mix in the baking soda and flour. Do not overmix. Chill the dough for 30 minutes.
• Preheat oven to 350 degrees. Take 1.5 tbsp scoop of the chilled dough and split in half. Stick a rolo on the bottom half, kind of like a "cradle" as shown above. Top the rolo with the other half of the scooped dough and seal down the sides so that the rolo is securely stuffed inside. Repeat with the rest of the dough and all 24 rolos. Bake for 9 minutes. Allow to cool completely on a wire rack.

ROLO COOKIES

Steps:

• *7-8 packages.
• Combine flour, cocoa and baking soda.
• In another bowl, beat sugar and butter; add vanilla and eggs.
• Stir in mixture of flour and cocoa.
• Chill the dough for 1 hour, then shape about 1-1/2 teaspoons of dough around a Rolo, making sure it is completely covered.
• Place cookies on ungreased cookie sheet and chill for 1 hour.
• Bake 7-8 minutes at 375 degrees.
• Cool on wire rack.
• Optional: When cool, drizzle with melted white chocolate and garnish with a nut.

ROLO FUDGE COOKIES

Steps:

• 1. Preheat oven to 350. In a mixing bowling beat together eggs and oil. Next mix in brownie mix and flour. Mix until smooth. Make a ball of dough, press rolo in the middle and wrap dough around candy. (make sure all the candy is covered in dough) Bake on a greased cooking sheet for 8 minutes in preheated oven. Sprinkle with powdered sugar.

PECAN ROLO COOKIES

Steps:

• Cream 1 cup sugar, brown sugar and butter until light and fluffy.
• In a separate bowl, mix flour, cocoa and baking soda.
• In a third bowl, mix 1/2 cup chopped pecans and 1 tablespoon sugar.
• Add eggs and vanilla to creamed mixture and mix well.
• Add flour mixture to creamed mixture and blend well.
• Stir in 1/2 cup chopped pecans (not pecan-sugar mixture).
• With floured hands, wrap 1 tablespoon of dough around a Rolo.
• Press one side of dough ball into pecans-sugar mixture.
• Place (sugar side up) on ungreased cookie sheet 2-inches apart.
• Bake at 375° for 7-10 minutes or until slightly cracked.
• Makes 4 dozen.

ROLO STUFFED CHOCOLATE CHIP COOKIES - AN INDULGENT SNACK

Steps:

• In a mixing bowl, whisk together the flour, baking soda and salt.
• In a stand mixer or mixing bowl, beat together the butter/margarine and the 2 sugars. Add in the vanilla. Beat in the eggs, 1 at a time, until smooth. Scrape down the sides if necessary.
• Add the dry ingredients and mix on low speed, until batter forms.
• Fold in the chocolate chips.
• Flatten the Rolos, using a potato masher, or the bottom of a measuring cup.
• Form the cookies by placing dough on top and on bottom of the flattened Rolos. Place on cookie sheet, or Slipat baking mat, and bake at 350°F for 9-11 minutes, or until they begin to golden brown.
• Let cool slightly before serving. Makes 18-24, depending on how much dough you use for each cookie.

PECAN ROLO COOKIES

Steps:

• Cream 1 cup sugar, brown sugar and butter until light and fluffy. In a separate bowl, mix flour, cocoa and baking soda. In a third bowl, mix 1/2 cup chopped pecans and 1 tablespoon sugar. Add eggs and vanilla to creamed mixture and mix well. Add flour mixture to creamed mixture and blend well. Stir in 1/2 cup chopped pecans (not pecan-sugar mixture).
• With floured hands, wrap 1 tablespoon of dough around a Rolo. Press one side of dough ball into pecans-sugar mixture. Place (sugar side up) on ungreased cookie sheet 2 inches apart.
• Bake at 375 degrees F for 7 to 10 minutes or until slightly cracked.

ROLO COOKIES

Steps:

• Heat oven to 375. In small bowl combine flour, cocoa and baking soda. Mix Well.
• In large bowl beat 1 cup sugar with brown sugar and margarine until light and fluffy.
• Add vanilla and eggs and beat well. Add flour mixture and blend.
• For each cookie, shape about 1 tablespoon dough around 1 Rolo, covering compleletly. If dough is too sticky to handle easily, refrigerate until desired firmness is achieved.
• In a small bowl combine nuts and 1 tablespoons of sugar. Press 1 side of each ball into the nut mixture and place, nut side up, two inches apart on ungreased baking sheet.
• Bake for 7-10 minutes or until set and slightly cracked. Cool 2 minutes on baking sheet and then transfer to wax paper to cool completely. Do not cool on wire rack or caramel centers will fall through.

ROLO COOKIES

Steps:

• You will need a mini muffin pan.
• Spoon out a heaping tea spoon of cookie dough and roll into a ball.
• Place them in the muffin tin (no paper inserts are needed).
• Then you press the Rolo's into the center of the cookie.
• Bake at 375° for 8-10 minutes or until golden!

ROLO™ STUFFED PUMPKIN SPICE COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms.
• Shape dough into 30 (1 1/4-inch) balls. For each cookie, wrap 1 dough ball around each caramel. Place 2 inches apart on cooking parchment paper-lined cookie sheet.
• Bake 8 to 10 minutes or until edges are set. Cool 5 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
• Place frosting in small microwavable bowl. Microwave uncovered on High 10 to 15 seconds just to soften frosting; stir to blend. Drizzle frosting over cookies; sprinkle with pecans. Store cookies tightly covered.

ROLO COOKIES

Steps:

• Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the rolo so it can spread through the cookie.) Place on greased cookie sheet and bake at 350 for 7-8 minutes. Yields about 3 dozen. Sprinkle with powdered sugar, if desired.