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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Caramel Rolo Cookies Recipe

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This recipe for Chocolate Caramel Rolo Cookies is from The Russell Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2-1/2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
1 cup sugar
1 cup firmly packed brown sugar
1 cup margarine or butter, softened
2 tsp. vanilla
2 eggs
1 cup chopped pecans or walnuts
Rolo Caramels, unwrapped
1 Tbs. sugar
Directions:
Directions:
In a medium bowl, combine flour, cocoa and baking soda, mix well.

Cream together 1 cup sugar, brown sugar and margarine. Beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. Stir in 1/2 cup pecans if using.

Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes for easier handling.

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

For each cookie, with floured hands, shape about 1 Tbs. dough around 1 Rolo candy, covering completely.

In a small bowl, combine the remaining 1/2 cup pecans and 1 Tbs. sugar. Press one side of each ball into pecan mixture. Place nut side up 2 inches apart on ungreased cookie sheets.

Bake at 375 degrees for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.

 

 

 

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