Rollo Cookies


I love all things baking, really I love the smell of things baking in the house. It brings back such a feeling of nostalgia that sometimes I’ll heat up a little bit of cinnamon in a pot of water just to get the smell of baking though the house. Both of my grandmothers and my mother were and are avid bakers, that when I was a child I had no idea of what a store bought cake, cookie, cupcake or pie tasted like.  I had the originals, the homemade, it made me very popular around fundraising season.  Rollo cookies are always a big hit, They are just what they sound like, a chocolate cookie wrapped around a Rollo candy and baked. They turn out to be the best chocolate cookie with a caramel surprise on the inside! YUM!


1 bag of rollo’s – defoiled
2.5 cups of flour
.75 cups of unsweetened cocoa
1 tsp baking soda
1 cup sugar
1 cup brown sugar
1 cup (2 sticks) butter softened
2 tsp vanilla
2 eggs

Preheat oven to 375, mix the flour, cocoa, and baking soda in a bowl. Combine the sugar, brown sugar and butter in a mixer until well blended, add eggs one at a time until mixed in, add vanilla. Slowly add flour mixture until all combined. Now you’re ready for the fun part.


if you have a 2 tbsp scoop you can make really quick work of the next phase:


Scoop the cookie mixture into your hand, form a divot in the center:


add a rollo and form a ball:


the key to really good rollo cookies is to make sure they’re sealed in tight, if not you have what we call a “blow out” and it can be messy at best:


Bake for 7-10 minutes and let cool on sheet for 5-10 minutes then transfer to cooling rack to let cool completely.


I hope you enjoy these cookies as much as my family does and remember – hot caramel is like liquid napalm – be very careful with the cookies until they are fully cooled!



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