Rolo Cookies – a delicious recipe with CARAMEL - FILLED CHOCOLATE COOKIES, flour, unsweetened cocoa, baking soda, splenda, brown sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375 degrees. (Yield: 4 dozen.) Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, cocoa and baking soda; blend well.
2
In large bowl, beat 1 cup sugar, brown sugar and butter until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture, blend well. Stir in 1/2 cup of pecans. For each cookie, with floured hands, shape about 1 tablespoon dough around (1) caramel candy, cover completely.
3
In small bowl, combine remaining 1/2 cup pecans and 1 tablespoon sugar. Press 1 side of each ball into pecan mixture. Place nut side up, 2 inches apart on ungreased cookie sheets. Bake 7 to 10 minutes or until slightly cracked. Cool 2 minutes, remove from sheets. Cool on wire rack. Melt white candy chocolate in microwave a few seconds. Drizzle in zig zag pattern on top of cookies.
1896
kcal
Calories
105
g
Fat
216
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: CARAMEL - FILLED CHOCOLATE COOKIES, 2 1/2 c. flour, 3/4 c. unsweetened cocoa, 1 tsp. baking soda, and more.
Yes, Rolo Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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