ROLO COOKIES

2 ½ cups flour

¾ cup baking cocoa

1 teaspoon baking soda

1 cup sugar

1 cup brown sugar

1 cup butter, margarine or shortening (I used shortening in mine)

2 teaspoons vanilla

2 eggs

48 Rolo Candies (bite sized round caramels coated with milk chocolate)

¼ cup sugar, set aside in a separate bowl

 

Preheat oven to 375º.  

Sift the flour, cocoa and baking soda together into a small bowl.  Stir together and set aside.

In large bowl, beat the sugars and shortening until light and fluffy.  Add vanilla and eggs and beat well.

Add flour mixture and mix well.

Unwrap the Rolo candies and set in bowl.

Take 1 tablespoon of dough and flatten it out in the palm of your hand.  Place a Rolo candy in the middle and wrap the dough up and around the candy being sure the candy is completely covered with dough.   Roll between your hands to form into a smooth ball.  

Roll each ball in bowl of ¼ cup sugar.  Place 2 inches apart on baking sheet (I use parchment paper on my baking sheets).  

Bake 7 – 10 minutes until cookies are set and slightly cracked.  When removing baking sheet from the oven, tap it lightly on the counter to flatten the cookies slightly.  Cool on baking sheet for 2 minutes then remove to wire rack to cool completely.

Makes 4 dozen cookies.