Why I Love This Recipe
These showed up in my mom's Christmas cookie line up when my sister and I were teenagers. Now they're in mine too. People gobble these up. You can also make them ahead of time and freeze them. They thaw nicely and keep their taste & consistency.
Ingredients You'll Need
2 1/2 C flour
3/4 C unsweetened cocoa
1 tsp baking soda
1 C sugar
1 C brown sugar, firmly packed
1 C butter
2 tsp vanilla
48 Rolo candies
1 C walnuts or pecans, chopped
1 TBLS sugar
Preheat oven to 375 degrees F.
Combine flour, cocoa & baking soda. Blend well.
In a large bowl beat 1 C sugar, brown sugar & butter until light & fluffy.
Add vanilla & eggs. Beat well.
Add Flour mixture. Blend well.
Combine nuts & remaining sugar in a small bowl.
Spray hands with cookie spray - this is a sticky dough.
Gently wrap 1 TBLS cookie dough completely around 1 Rolo candy.
Try to handle the dough as little as possible (if that makes sense) Gentle handling and cooking spray will help keep dough from accumulating on your hands.
Roll ball in nut mixture.
Place on parchment paper lined cookie sheet 1 inch part.
Bake 7 to 10 minutes at 375 degrees F.
Cool on tray 5 minutes for caramel inside cookie to set.
Move to cooling rack to continue cooling.