Rolo Cookies

1. Sift together the dry ingredients in a medium bowl. Cocoa powder can be lumpy, so it is better safe than sorry! Set aside.

2. Cream together the 2 sticks of softened butter, granulated sugar and firmly packed brown sugar. Beat until light and fluffy.

3. Add the eggs, one at a time along with the vanilla extract. Beat until well combined.

4. Once combined, slowly add in the sifted dry ingredients. Don’t overwork the dough because you are going to be rolling it into balls later, so you don’t want to play with it too much. Just get the dry ingredients incorporated.

5. You absolutely must must must chill this dough. It will be sticky and you will be frustrated unless you let it properly chill for at least an hour.

6. Once the dough has chilled and the Rolos have been freed from their foil wrappers, grab about a tablespoon of dough and gently roll it into a ball. You can experiment until you figure out how much you need. Basically, you need just enough to cover the Rolo, that’s it.

Once you have rolled the dough into a ball, flatten it and stick the Rolo in the center. Then roll the dough again around the Rolo. If you have too much dough, pinch some off. If you don’t have enough, add a little bit more. No worries. It isn’t rocket science, I swear.

As you are rolling these into balls, you may need to refrigerate the dough again.

7. Place these cookies on a parchment paper lined cookie sheet about 2 inches apart because they will spread. Bake at 375 degrees for 8 – 10 minutes. You will know that they are done when they are set and slightly cracked.

8. Once removed from the oven, let sit for 2 minutes and then move to a cooling rack. Gently sift confectioners’ sugar over the top of the still warm cookies. Enjoy!

*** These are AMAZING freeze ahead cookies. If you would like to freeze them, complete this recipe up to step #6. Then place the rolled balls onto a cookie sheet and pop into the freezer until frozen. After they have frozen individually you can dump them in a Ziploc bag for up to 3 months. Put however many you would like to bake in the refrigerator a few hours (or even the night before) to soften before you are ready to bake and they will be ready to go! ***