I'm not exactly sure where this recipe came from, but I remember making them in high school and devouring them. I love carmel, and Rolo's have always been a favorite of mine. The cookies taste similar to brownies and with carmel thrown in there, you just can't go wrong. My kids absolutely loved these cookies. I had to hide them becuase they kept sneaking them. They are absolutely divine with a nice glass of cold milk. The best way to eat these is right out of the oven when the carmel is warm and ooey gooey. Delicious!!
- 2 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 2 eggs
- 1 cup brown sugar, firm pack
- 1/2 cup pecans chopped (or other nuts)(optional)
- 1 cup butter, softened
- 1 (13 ounce) bag Rolo chocolates (unwrapped)
- 2 teaspoons vanilla
- 3/4 cup unsweetened cocoa
Heat oven to 375. In small bowl combine flour, cocoa and baking soda. Mix Well. In large bowl beat 1 cup sugar with brown sugar and margarine until light and fluffy. Add vanilla and eggs and beat well. Add flour mixture and blend.
For each cookie, shape about 1 tablespoon dough around 1 Rolo, covering compleletly. If dough is too sticky to handle easily, refrigerate until desired firmness is achieved.
In a small bowl combine nuts and 1 tablespoons of sugar. Press 1 side of each ball into the nut mixture and place, nut side up, two inches apart on ungreased baking sheet. (I often make these without the nut/sugar part and they are still delicious)
Bake for 7-10 minutes or until set and slightly cracked. Cool 2 minutes on baking sheet and then transfer to wax paper to cool completely. Do not cool on wire rack or caramel centers will fall through.