Cinnamon Rolo Cookies: A Delicious Twist on Classic Treats

Cinnamon Rolo Cookies are a delightful treat that perfectly blend the warm, comforting flavors of cinnamon with the rich, gooey goodness of chocolate caramel. As I first took a bite of these cookies, I was instantly transported to a cozy kitchen filled with the sweet aroma of baking. This recipe has its roots in the classic cookie tradition, where simple ingredients come together to create something truly special. The combination of soft, chewy cookie dough and the surprise of melted Rolo candies in the center makes these cookies a favorite among friends and family.

People love Cinnamon Rolo Cookies not just for their irresistible taste and texture, but also for their convenience. They are easy to whip up for any occasion, whether it’s a holiday gathering or a simple weeknight dessert. The way the cinnamon warms your palate while the chocolate and caramel create a delightful contrast is simply unforgettable. Join me as we dive into this scrumptious recipe that is sure to become a staple in your baking repertoire!

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup Rolo candies, unwrapped
• 1/2 cup granulated sugar (for rolling)
• 1 tablespoon ground cinnamon (for rolling)

Preparing the Dough

1. **Cream the Butter and Sugars**: In a large mixing bowl, I start by creaming together the softened unsalted butter, granulated sugar, and brown sugar. I use an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy. This step is crucial as it incorporates air into the dough, making the cookies tender. 2. **Add Eggs and Vanilla**: Next, I add the two large eggs, one at a time, mixing well after each addition. Then, I pour in the vanilla extract. I continue to mix until everything is well combined. 3. **Combine Dry Ingredients**: In a separate bowl, I whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This helps to evenly distribute the baking soda and cinnamon throughout the flour. 4. **Mix Dry Ingredients into Wet Ingredients**: Gradually, I add the dry mixture to the wet ingredients, mixing on low speed until just combined. I make sure not to overmix, as this can lead to tough cookies. 5. **Fold in Rolo Candies**: Finally, I gently fold in the unwrapped Rolo candies. I like to use a spatula for this step to ensure the candies are evenly distributed without breaking them apart.

Chilling the Dough

6. **Chill the Dough**: Once the dough is ready, I cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking and enhances the flavors.

Preparing for Baking

7. **Preheat the Oven**: While the dough is chilling, I preheat my oven to 350°F (175°C). This ensures that the cookies start baking immediately when they go in. 8. **Prepare Baking Sheets**: I line two baking sheets with parchment paper. This prevents the cookies from sticking and makes for easy cleanup. 9. **Mix Sugar and Cinnamon for Rolling**: In a small bowl, I combine the 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon. This mixture will give the cookies a delightful cinnamon-sugar coating.

Shaping the Cookies

10. **Form the Cookie Balls**: After the dough has chilled, I take it out of the refrigerator. Using a cookie scoop or my hands, I scoop out about 1.5 tablespoons of dough and roll it into a ball. I make sure to keep the Rolo candies inside the dough ball. 11. **Roll in Cinnamon Sugar**: Next, I roll each dough ball in the cinnamon-sugar mixture until they are fully coated. This adds a lovely sweetness and a hint of spice to the outside of the cookies. 12. **Place on Baking Sheets**: I arrange the rolled cookie balls on the prepared baking sheets, leaving about 2 inches of space between each ball to allow for spreading during baking.

Baking the Cookies

13. **Bake the Cookies**: I place the baking sheets in the preheated oven and bake for 10-12 minutes. I keep an eye on them, as I want the edges to be lightly golden while the centers remain soft. 14. **Cool on Baking Sheets**: Once baked, I remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. This allows them to set before transferring them to a wire rack. 15. **Transfer to Wire Rack**: After 5 minutes, I carefully transfer the cookies to a wire rack to cool completely. This step is important as it prevents the bottoms from becoming soggy.

Serving and Storing

16. **Serve and Enjoy**: Once the cookies are completely cool, they are ready to be enjoyed! I love serving them with a glass of milk or a cup of coffee. The combination of the soft cookie and the gooey Rolo center is simply irresistible. 17.

Conclusion:

In summary, these Cinnamon Rolo Cookies are an absolute must-try for anyone looking to indulge in a delightful treat that perfectly balances the warm, comforting flavors of cinnamon with the rich, gooey goodness of chocolate. The combination of textures and tastes in each bite is simply irresistible, making them a fantastic addition to any dessert table or a sweet surprise for your loved ones. For serving suggestions, I recommend pairing these cookies with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special touch. You can also experiment with variations by adding chopped nuts for a bit of crunch or drizzling some caramel sauce on top for an indulgent twist. The possibilities are endless, and I encourage you to get creative! I truly believe that once you try these Cinnamon Rolo Cookies, they will become a staple in your baking repertoire. So, gather your ingredients, preheat that oven, and dive into this delicious adventure. Don’t forget to share your experience with me! I’d love to hear how your cookies turned out and any unique twists you added. Happy baking! Print