The youth in our church have a yearly auction, where they raise money for their upcoming activities. The ward members are asked to donate, whether it be time, a craft, or any other item. It ends up being a great night for everyone. Since I enjoy baking so much, I decided to donate a year of baked goods, to one family. Each month I drop off something I have made. I try and keep it different and exciting. This month was the month of the Rolo Cookies!
A couple summers back Tyson and I made the trip up to Yosemite National Park. We invited our friends Danny and Ali to join us on our adventure. Ali is a gourmet chef and baker in my eyes. She always makes the most tasty treats. She brought with her a Tupperware full of these ooey gooey cookies. They are soft on the outside and chewy on the inside. The combination of carmel to chocolate equals perfection.
Rolo Cookie Recipe
2 1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 tsp. vanilla
1 package of Rolo candies
Bowl of sugar for dipping
Unwrap all of your Rolo Candies and set aside, while you make the dough.
Combine flour, cocoa, and baking soda into a bowl.
In a separate bowl mix sugars and butter until well combined, then add your eggs and vanilla.
Slowly add your dry ingredients to your wet ingredients.
Shape the dough and press one Rolo into the center. Make sure the dough covers the Rolo entirely. The less dough the better the cookie.
Once cookie has been shaped, dip it into your bowl of sugar and roll until well coated.
Bake at 350 degrees for 8-10 minutes until tops of cookies start to crack.
They are so incredibly delightful, especially when they come right out of the oven.