ROLO® Drop Cookies

Name: ROLO® Drop Cookies
Prep time: 42 min
Total time: 120 min
Yield: 36 cookies
Ingredients: 2/3 cup butter or margarine, softened; 1 cup granulated sugar; 1 egg; 1 Tbsp milk; 1/2 tsp vanilla extract; 1 2/3 cups all-purpose flour; 1/3 cup HERSHEY'S Cocoa; 1/2 tsp baking soda; 1/4 tsp salt; 36 ROLO® Creamy Caramels with Chocolate Candy

Skill Level: Beginner

Creamy caramel, rich chocolate and sweet cocoa all in one bite? These ROLO® Drop Cookies will have you lost in the delectable flavors of ROLO® creamy caramels wrapped in rich chocolate and HERSHEY’S Cocoa. With caramel morsels in the center of each chocolate cookie, you’ll enjoy a chewy surprise with every bite. If you’re feeling extra cheeky, taste a few caramels while baking and sprinkle a pinch of salt over the top of your melted creations for a salty and sweet caramel chocolate sensation. Bake ROLO® cookies to help celebrate the holidays, anniversaries, game nights and time at home with the family.

Now that you're sold on using ROLO® candies in the kitchen, get creative with the family to make your own ROLO® People Cookies.

Ingredients & Directions

Yields:: 36 cookies

Prep:: 42 Min.
Bake:: 8 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

2/3 cup

butter or margarine, softened
1 cup

granulated sugar
1

egg
1 Tbsp

milk
1/2 tsp

vanilla extract
1 2/3 cups

all-purpose flour
1/3 cup

HERSHEY'S Cocoa
1/2 tsp

baking soda
1/4 tsp

salt
36

ROLO® Creamy Caramels with Chocolate Candy

READY TO MAKE THIS?

You'll Need 

Cookie Sheet

Measuring Cup

Mixer

Mixing Bowl

Oven

Wire Rack

Refrigerator

Parchment Paper

Directions

Beat 2/3 cup butter and 1 cup sugar in large mixing bowl; add 1 egg, 1 Tbsp milk and 1/2 tsp vanilla, blending thoroughly.

Stir together 1 2/3 cups of flour, 1/3 cup cocoa, 1/2 tsp baking soda and 1/4 tsp salt. Add to butter mixture, blending well.

Refrigerate dough 20 to 30 minutes or until firm enough to handle easily.

Meanwhile, heat oven to 350° F. Line cookie sheets with parchment paper or lightly grease. Remove wrappers from 36 caramel candies; set aside.

Divide dough into 36 equal balls (about 1 inch each). For each cookie, flatten ball slightly; press caramel candy into dough. Mold dough around candy, loosely closing dough over top of candy piece so part of candy is exposed. Place on prepared cookie sheets.

Bake 8 to 10 minutes or just until set. Do not over bake. Cookies will still appear moist in the center but will firm as they cool. Cool several minutes.

Slide parchment paper with cookies to wire rack or remove cookies from cookie sheet to wire rack. Cool completely.

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