Chocolate Rolo Cookies
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Hey there, time traveller!
This article was published 22/12/2011 (5130 days ago), so information in it may no longer be current.
Sylvia Gabriel got this recipe for rich chocolate-caramel cookies from a friend in Saskatchewan and has been making it for several years.
Chocolate Rolo Cookies
228 g (250 ml or 1 cup) margarine or butter, softened
250 ml (1 cup) white sugar
250 (1 cup) brown sugar
2 eggs
10 ml (2 tsp) vanilla
175 ml (3/4 cup) cocoa
625 ml (2 1/2 cups) all-purpose flour
5 ml (1 tsp) baking soda
about 48 Rolo pieces
Preheat oven to 175C (350F). Line cookie sheets with parchment paper. In a large bowl, cream butter or margarine, sugars, eggs and vanilla until creamy. Stir in cocoa. In a small bowl, whisk together flour and baking soda. Add flour mixture to butter mixture and stir until combined. Take about 1 tablespoon of dough and place Rolo piece in centre. Roll into a ball that covers the Rolo piece. Place cookies on prepared sheets, leaving 5 cm (2 in) between cookies. Bake for about 7-8 minutes, watching carefully. Yields about 4 dozen.
Tester’s notes: A chocolatey cookie with a caramel surprise, this will be a hit with kids. Because the Rolo could melt a little, I lined the cookie sheets with parchment paper.
Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.
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Studying at the University of Winnipeg and later Toronto’s York University, Alison Gillmor planned to become an art historian. She ended up catching the journalism bug when she started as visual arts reviewer at the Winnipeg Free Press in 1992.
Our newsroom depends on a growing audience of readers to power our journalism. If you are not a paid reader, please consider becoming a subscriber.
Our newsroom depends on its audience of readers to power our journalism. Thank you for your support.
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