I need to fill the void. Literally, my new cake plate’s empty.

The Rolo Cookie

It seldom occurs to me to combine cookies and candy, but I happened to flip past the card for these in my recipe book earlier this evening, and within half an hour Mr. P was heading out to get Rolo’s and butter while I flash-bathed Billy the Kid. My supportive and helpful husband made it to the counter with milk, paper towel, butter and the candy, when he heard “that’s a lot of Rolo’s you got there,” from the local 7/11 fly, who got so excited upon learning that they were for the cookies, Mr. P had to drive around the block twice to avoid unexpected entertaining.

Almost everyone has had these at a kid’s party or bake-sale: the chocolate, brownie-ish cookie surrounding a melted disc of caramel. I have a feeling that if these aren’t worthy of thisiswhyyourefat.com, a version substituting butter cubes for the candy would be a shoe-in. Might I suggest that you wait until an opportunity for sharing presents itself before making these to avoid serious self-loathing and distension.

2-1/2 C flour
3/4 C cocoa
1 tsp baking soda
1/2 tsp salt
1 C sugar
1 C brown sugar
1 C butter, softened
2 eggs
2 tsp vanilla
40 Rolo’s

Cream together the butter and sugar until fluffy, then mix in the brown sugar until everything’s the same color. Add the eggs and vanilla and beat until the mixture is smooth. Mix the dry ingredients in a medium bowl before adding to the batter, and stir with a spoon until it’s easier to just go in with your hands. Combine and knead until a dough forms, continually rubbing the mass along the inside of the bowl to incorporate all the dry ingredients. Shape the dough into a ball, wrap it in foil or plastic, and stick it in the fridge for half and hour.

Set your oven to 375. Roll the dough into 1″ balls, then flatten slightly and press a Rolo into the center. Shape the dough around the candy so that it’s completely hidden. Roll the loaded balls in granulated sugar to coat, and place them at least 2″ apart. Bake single sheets for 8 to 10 minutes, then transfer the cookies to a wire rack to cool. I’d advise you to wait 5 whole minutes before biting into recently 350-degree liquid sugar, but some lessons have to be learned the hard way.

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