rolo cookies
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Bailey’s Deep Chocolate Rolo Cookies


  • 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 Baileys.
  • 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.