Description
Enjoy these Rolo-stuffed cookies with a soft, chewy texture and a gooey caramel center, all rolled in a sweet cinnamon-sugar coating. Perfect for any occasion, they are sure to satisfy your sweet tooth!
Ingredients
Scale
- 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)
Instructions
- In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the unwrapped Rolo candies using a spatula.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- Line two baking sheets with parchment paper.
- In a small bowl, combine 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon.
- Scoop out about 1.5 tablespoons of dough and roll it into a ball, ensuring the Rolo candies are inside.
- Roll each dough ball in the cinnamon-sugar mixture until fully coated.
- Arrange the rolled cookie balls on the prepared baking sheets, leaving about 2 inches of space between each.
- Bake in the preheated oven for 10-12 minutes, until the edges are lightly golden and the centers remain soft.
- Let the cookies cool on the baking sheets for about 5 minutes.
- Carefully transfer the cookies to a wire rack to cool completely.
- Once cooled, serve the cookies with a glass of milk or coffee.
Notes
- Chilling the dough is essential for maintaining the cookie shape during baking.
- Store any leftover cookies in an airtight container at room temperature for up to a week.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes