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Rolo Cookies

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“I'm not sure what these were originally called, but the recipe came from a Pillsbury Bakeoff cookbook. These are my favorite cookies and I get requests for them all the time. They are a chocolate cookie topped with sugar and pecans and when you bite into them you get a delicious caramel surprise!”
READY IN:
22mins
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375. In small bowl combine flour, cocoa and baking soda. Mix Well.
  2. In large bowl beat 1 cup sugar with brown sugar and margarine until light and fluffy.
  3. Add vanilla and eggs and beat well. Add flour mixture and blend.
  4. For each cookie, shape about 1 tablespoon dough around 1 Rolo, covering compleletly. If dough is too sticky to handle easily, refrigerate until desired firmness is achieved.
  5. In a small bowl combine nuts and 1 tablespoons of sugar. Press 1 side of each ball into the nut mixture and place, nut side up, two inches apart on ungreased baking sheet.
  6. Bake for 7-10 minutes or until set and slightly cracked. Cool 2 minutes on baking sheet and then transfer to wax paper to cool completely. Do not cool on wire rack or caramel centers will fall through.

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