Chocolate Rolo cookies? Yes, please!
There is only one more thing better than chocolate and you know what it is, right? More chocolate….and booze….. in a form you can eat out of your hand. Yes, they could be better – they could have 0 calories but that just isn’t happening.
Rolos are like gold around here. You can get a bag of them and bribe my kids to do almost anything. I used the basic Rolo recipe in my cookbook and then I posted a peanut butter version here on the blog… I suppose it was just time to take them one step farther…
Baileys is awesome in anything. I used it as a filling in my oldest daughter’s wedding cake, I use it in coffee, puddings, pots de creme, and sometimes I even just lick it off my fingers right from the bottle… Rich, creamy and warmly boozey, it enhances chocolate with its chocolatey-caramelly-yumminess. In these cookies it picks up the flavors of chocolate and caramel all ready present and then runs with them.
This dough is a little wetter than the regular Rolo cookies dough because of the Baileys. I didn’t have trouble using it wet and I think it gave me more of the crackly appearance I was looking for. If you have trouble with it then, by all means, chill it until it is easy to work with. Rolling the cookie dough balls in confectioners sugar will help the crackles show up better and gives a nice sweetness to the first bite.
Be sure to let these set for about 3 minutes, then loosen them with a spatula and then let them cool all the way or else they may stick to the cookie sheet. parchment will solve that problem completely, as will silpat.
These are perfect on your Christmas cookie tray but don’t just make them for the Holidays…make them for after school, after work, and on the weekends. You can freeze the dough, freeze the shaped, unbaked cookies OR freeze the baked cookies so you have them on hand all the time.
And if you really deserve a treat, like if you foiled the men who were trying to rob the bank or you finally balanced your checkbook? Warm them up for just a few seconds in the microwave. Instant ooey-gooey-nirvana. And your tongue will say, “What’s an Oreo again?”
- 2 1/2 cups flour
- 3/4 cup Hershey's Extra Dark cocoa
- 1 teaspoon baking soda
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 1 cup unsalted butter , softened
- 3 tablespoons Bailey's Irish Cream
- 2 eggs
- 48 Rolo candies (about 1 package)
- Confectioners sugar for rolling
Preheat oven to 375F
Line a cookie sheet with parchment or silpat.
Combine dry ingredients in a bowl
Combine the sugar, brown sugar and butter and beat at high speed with a paddle attachment until light and fluffy.
Add eggs, one at a time, beating well after each.
Add flour mixture and blend well.
Shape one tablespoon of the dough around one unwrapped candy, encasing it completely. (If dough is too hard to work with just chill it until you can work with it easily.)
Roll the ball in confectioners sugar.
Bake in the preheated oven for 7 to 10 minutes or until set. Do not over bake.