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Rolo Cookies

Delightful cookies filled with gooey caramel Rolo candies, perfect for gatherings or satisfying your sweet tooth.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Candies
  • 1 package Rolo candies

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) for even baking.
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  3. In a separate bowl, whisk together all-purpose flour, baking soda, and salt.
  4. Gradually add dry ingredients to the wet mixture, stirring until just combined; avoid over-mixing.
  5. Chop Rolo candies into halves or quarters and gently fold into the cookie dough.
  6. Drop rounded tablespoons of dough onto a lined baking sheet, leaving space between each cookie.
Baking
  1. Bake for 10-12 minutes or until the edges are golden brown; centers should look slightly underbaked.
  2. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

For a Halal-friendly option, substitute unsalted butter with margarine. Monitor the baking time closely to avoid overbaking. Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months. Reheat in the microwave for 10-15 seconds to retain the gooey center.