|
Written by Karen Giamalva
|
|
Tuesday, 11 November 2008 16:15 |
|
These cookies are one of my favorite cookies to make for Christmas. The original recipe called for Rolo’s as the inside filling. I’ve also tried mini peanut butter cups (my favorite candy). Feel free to try your favorite candy filling.
1 cup butter or margarine, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
¾ cup unsweetened cocoa powder
1 cup chopped nuts
1 tablespoon granulated sugar 48 Rolo’s
- Beat butter or margarine until creamy. Gradually add sugars, beat well. Add eggs and vanilla, beat well. Combine flour, baking soda and cocoa. Gradually add to butter mixture, beating well. Stir in ½ cup nuts (optional).
- Cover and chill at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Combine remaining ½ cup nuts with the 1 tablespoon granulated sugar. Divide the dough into 4 parts. Work with one part at a time leaving the rest in the fridge. Divide each part into 12 pieces. Quickly press each piece of dough around a Rolo. Roll into a ball. Dip one side into the nut and sugar mixture.
- Place sugar side up 2 inches apart on parchment covered baking sheets. Bake for 8 minutes. Let cool one minute. Remove to wire rack and cool completely.
- Yields about 4 dozen cookies.
Karen’s Tips: It’s very important to keep the dough cold while working with it. Otherwise, it will get very sticky and will stick to your hands instead of the candy. I like to make half with Rolo’s and half with Reese’s cups. I dip the Rolo cookies in just sugar and I dip the Reese’s cookies in the nut and sugar mixture. That way I can tell the difference between the two. Also, the Rolo’s will melt most of the way. The Reese’s will stay in a gooey peanut buttery lump which also makes it easier to tell the difference.
Trackback(0)
 |
TrackBack URI for this entry
Subscribe to this comment's feed
Anyway, yeah, best cookies EVER.