Rolo Fudge Cookies Recipes

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.

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.

CARAMEL ROLO FUDGE!

Steps:

• Line a tin with parchment paper. I use a 9×9″ square tin as it makes a nice depth of fudge, but 8x8" will also work!
• Put the chopped chocolate into a heavy based pan, along with all of the caramel.
• Melt on a low heat, stirring often so that the chocolate doesn't catch on the bottom or burn, and so that the ingredients mix together well. (Alternatively, melt the chocolate in a large heat proof bowl, then once melted beat in the caramel!)
• Pour in 3/4 of the Rolos and quickly stir through.
• Pour into the tin and smooth over the mixture.
• Put on the rest of the Rolos where there are any gaps, and press into the top of the fudge.
• Set the fudge in the fridge for at least 4, or preferably overnight!
• Once set - remove from the tin and cut into the squares (I cut 1″ squares)!

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.

ROLO SURPRISE COOKIES

Steps:

• Place the Rolo candies in the freezer about an hour before preparing the cookies.
• Using an electric mixer, cream together the butter, both sugars, eggs, milk and vanilla until smooth.
• In a separate bowl, whisk together the cocoa powder, flour, baking soda and salt. Beat the flour into the wet mixture slowly.
• Take out just enough Rolo candies, from the freezer, for each batch of cookies.
• Take one spoonful of cookie dough and one Rolo candy. Cover the Rolo candy with the cookie dough, ensuring that the candy is totally surrounded in the dough. Roll the dough in your hands to create a ball. Then gently roll the ball of dough in the 1/4 cup of white sugar. Place on a cookie sheet lined with parchment paper.
• Place the cookie dough balls 2 inches apart on the cookie sheet.
• Bake in a 350F oven for 12-15 minutes.
• Cool on a wire rack.