I’ve seen people put a lot of things in cookies, but this has to be one of the best ideas ever! This is a must bake holiday cookie at our house. I find the dough is a little easier to handle if it’s been chilled for about 20 minutes. You can omit the nuts, but they help prevent sticking if any caramel escapes during baking.
The secret to these cookies is not to use too much dough–it’s tempting, because you don’t want all of that delicious caramel leaking out of your cookie while it bakes–but I promise, less is more here. I use a small (1-inch) scoop to measure the dough for each cookie and it’s just perfect. I also recommend buying extra Rolos, just in case a few go missing while you’re baking, if you know what I mean?
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup butter
- 1 teaspoon vanilla
- 2 eggs
- 2 1/4 cups flour
- 3/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, finely chopped
- 1 (12 oz.) bag Rolos, unwrapped
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Cream together sugars and butter. Add eggs and vanilla and mix well.
- Combine flour, cocoa and baking soda and and salt and add to butter mixture, mixing until well combined.
- Shape about 1 tablespoon of dough around 1 Rolo. Dip the cookie bottom in finely chopped pecans.
- Place on prepared baking sheets and bake until cracked on top, about 8-10 minutes.
Who Dished It Up First: I got this recipe years ago from a co-worker when we were living in British Columbia, Canada. I’ve made it every Christmas since.