Rolo Cookies

I've been trying to make these cookies for a while now. I've had the rolo candies sitting in my cabinet for at least a month telling people not to eat them!! I finally got to them today. Original recipe can be found here.

Ingredients:

¾ unsalted butter, softened
½ c. + 2 tbs. granulated sugar
½ c. + 2 tbs. light brown sugar, lightly packed
1 lg. egg
1 ½ tsp. vanilla extract
1 tsp baking soda
½ tsp. salt
¼ c. cocoa powder
2 c. all purpose-flour
24 Rolo Candies

Method:

Preheat oven to 350 degrees F. Line 3 baking sheets with silicone baking mats or parchment paper. You don’t have to do this, but it will make it much easier to clean if some of the caramel leaks through.

In a large mixing bowl, beat the butter, granulated sugar and brown sugar until light and fluffy. Add egg and vanilla; beat well. Mix in baking soda, salt, cocoa powder and flour until well combined, but do not over mix.

Shape dough into 1” balls. Flatten slightly in the palm of your hand. Place one Rolo in the middle and roll the dough up around it so that it is completely enclosed. Place on prepared cookies sheets – 8 to a sheet, staggering them, as they will spread quite a bit when baked.

Bake 9-11 minutes until puffy and the edges are set. They will appear very fluffy but will gradually flatten out slightly as they cool.

Cool 1-2 minutes on pans and then remove to wire racks and cool completely before storing in an airtight container.

When I pulled these out of the oven I decided that they needed a little something extra so I threw some ganache on there. Here is my ganache recipe.