I’m not sure if I’ve ever written about these cookies in this space before, but I should have.
I found this recipe about 10 years ago. I don’t know where I got it, but I distinctly remember making the cookies for the first time for my son, Patrick, and his friend, Chandler Craig, who was over playing for the day. I think they must have been in third or fourth grade at the time.
I don’t bake these often because they’re loaded with fat and sugar, which makes them all the more good. But when I do, it’s generally in the fall and winter, around the holidays. They are heavy, dense cookies that pair well with a good cup of coffee.
I mixed up a recipe of dough yesterday and baked a dozen cookies and they were as good as I remembered. I’m not sure if I rolled the balls too big, but it didn’t look like I’d have enough dough left to make another 36, so you might not need all 48 candies (the bag I bought had 56 wrapped pieces).
I guess some lucky trick-or-treaters will be getting leftover Rolo candies in their goody bags this year!
1 cup white sugar
1 cup firmly packed brown sugar
2 sticks butter, softened
2 teaspoons vanilla extract
21⁄2 cups all-purpose flour, sifted
3⁄4 cup unsweetened cocoa powder
1 teaspoon baking soda
48 Rolo candies
Preheat oven to 375 degrees.
Beat sugars and butter in a large bowl until light and fluffy. Add eggs and vanilla and beat well. Combine flour, cocoa powder, and baking soda together in a small bowl. Stir flour mixture into sugar mixture; mix well.
Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy (Rolo), covering it completely. Repeat with remaining dough and caramel candies. Place balls onto an ungreased 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. Best served warm. (They can be reheated for a few seconds in the microwave.)
Ginna Parsons is the Daily Journal’s food/home/garden editor.