Peanuty Rolo Cookies Recipes

Steps:

• 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.
• 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.

Steps:

• In bowl, beat butter or margarine, 1 cup granulated sugar and brown sugar until light Beat in eggs and vanilla until batter is smooth.
• In another bowl, combine flour, coca and baking soda.
• Stir into sugar-egg mixture to form soft dough.
• Chill dough in fridge at least 1 hour Place 1 tbsp of dough in palm of hand and press.
• Put 1 Rolo candy into centre.
• Bring up sides of dough to cover it completely.
• Roll between palms to make a smooth ball.
• Place remaining sugar on a plate and roll each ball in sugar.
• Place on greased baking sheet and bake cookies in preheated 350° over for 10 minutes or until tops are cracked and firm.
• Cool on rack about 10 minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs; beat well. Stir flour mixture into sugar mixture; mix well.
• Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.
• Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.
• Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.
• Melt almond bark in a saucepan over low heat. Drizzle over cookies.

Steps:

• Mix cake mix, oil, and eggs.
• Take a small ball of dough and form a ball around the rolo. (Only use enough dough to cover the Rolo and spread evenly around the cookie dough ball)
• Place on greased cookie sheet and bake at 350 for 7-8 minutes.
• Sprinkle with powdered sugar.

Steps:

• Preheat oven to 350°. In a large bowl, beat brown sugar and butter until blended. Beat in egg and vanilla. In another bowl, whisk oats, flour, salt and baking powder; gradually beat into sugar mixture. Stir in peanuts., Drop by tablespoonfuls 4 in. apart onto parchment paper-lined baking sheets; spread into 3-in. circles. Bake 8-10 minutes or until edges are golden brown. Remove from pans to wire racks to cool completely., In a large bowl, beat filling ingredients until fluffy. Spread on bottoms of half of the cookies; cover with remaining cookies.

Steps:

• Heat oven to 325 degrees F.
• Mix all ingredients with large spoon until well blended.
• Roll into 24 balls; place, 4 inches apart, on baking sheets. Flatten with fork.
• Bake 20 min. or until lightly browned. (Do not overbake.)
• Cool 5 min. on baking sheets; transfer to wire racks. Cool completely.

Steps:

• Set oven to 375 degrees.
• Cream the butter, peanut butter, sugars and egg.
• Sift together, the flour baking powder, baking soda and salt.
• Gradually add the dry ingredients to the butter mixture; mix well.
• Roll the dough into approx 24 small balls.
• Place one Rollo candy in the center of each ball.
• Roll each ball in the granulated sugar.
• Place the cookies on a greased cookie baking sheet.
• Bake for 8-10 minutes.

Steps:

• Mix all ingredients together except rolo's.
• When dough is mixed well, take a small amount, flatten out in hand, place rolo in middle and wrap dough around the rolo to form a ball.
• Place on ungreased cookie sheet and bake at 350 for 12 minutes, or until cookie has flattened and rolo has melted.

Steps:

• *7-8 packages.
• Combine flour, cocoa and baking soda.
• In another bowl, beat sugar and butter; add vanilla and eggs.
• Stir in mixture of flour and cocoa.
• Chill the dough for 1 hour, then shape about 1-1/2 teaspoons of dough around a Rolo, making sure it is completely covered.
• Place cookies on ungreased cookie sheet and chill for 1 hour.
• Bake 7-8 minutes at 375 degrees.
• Cool on wire rack.
• Optional: When cool, drizzle with melted white chocolate and garnish with a nut.

Steps:

• Mix butter, sugar and peanut butter together. Add eggs, flour, baking soda and vanilla extract.
• Roll dough into balls (1 tablespoon of dough). Split cookie dough ball in half. Put rolo in half of the dough. Build dough up around the sides of the rolo. Then top with the other half of the dough ball. Seal the edges. Make a criss cross impression on top with a fork.
• Bake at 350 degrees for about 10 minutes or until lightly golden brown. Cool on cookie sheet. Transfer to wax paper or parchment paper.

Steps:

• You will need a mini muffin pan.
• Spoon out a heaping tea spoon of cookie dough and roll into a ball.
• Place them in the muffin tin (no paper inserts are needed).
• Then you press the Rolo's into the center of the cookie.
• Bake at 375° for 8-10 minutes or until golden!