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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cookies 51g Recipe makes 30 cookies) |
||
| Calories 226 | ||
| Calories from Fat 95 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 10.7g | 16% | |
| Saturated Fat 3.2g | 16% | |
| Monounsaturated Fat 4.2g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 15mg | 5% | |
| Sodium 144mg | 6% | |
| Potassium 108mg | 3% | |
| Total Carbohydrate 31.6g | 10% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 21.8g | ||
| Protein 2.8g | 5% | |
Rolo Cookies
By: Pismo
Nov 19, 2005
I'm not sure what these were originally called, but the recipe came from a Pillsbury Bakeoff cookbook. These are my favorite cookies and I get requests for them all the time. They are a chocolate cookie topped with sugar and pecans and when you bite into them you get a delicious caramel surprise!
30 cookies
Ingredients
- 2 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 2 eggs
- 1 cup brown sugar, firm pack
- 1/2 cup pecans, chopped (or other nuts)
- 1 cup margarine or butter, softened
- 1 (13 ounce) bag Rolo chocolates (unwrapped)
- 2 teaspoons vanilla
- 3/4 cup unsweetened cocoa
Directions
1
Heat oven to 375. In small bowl combine flour, cocoa and baking soda. Mix Well.2
In large bowl beat 1 cup sugar with brown sugar and margarine until light and fluffy.3
Add vanilla and eggs and beat well. Add flour mixture and blend.4
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.5
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.6
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.
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies > Rolled-Out
- Main Ingredient > Chocolate
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: One Happy Mama
On Nov 3, 2009
I made a double batch of these for the teachers at school. They were delicious right out of the oven, all gooey and yummy! They weren't quite as good after they cooled. A nice change up from your typical cookie. I have also made a similar recipe with peanut butter in the middle and I've heard about making these with sugar cookie dough and sprinkling with cinnamon and sugar. Overall, a nice cookie. Thanks!
From: jaynine
On Jan 10, 2009
I made these for the holidays and they were a big hit with everybody. I overcooked the first batch, it was hard to tell when done because of the dark color, so just pay attention to the time instead of trying to base it on the look! Second batch was perfect, and the surprise filling was loved by all!
From: Muddyboots
On Dec 23, 2008
These are a new family favorite. Just made for Christmas and they are a hit!!!
From: Julie F
On Dec 8, 2008
These are delicious, and make a good sized batch of cookies - I got 39 large cookies - We loved the gooey caramel in the middle. I haven't waited long enough to see what the caramel is like when it sets up a bit, but I'm sure it will be every bit as delicious!
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