You all love your Rolo stuffed cookies, am I right? Well, I hope you love these too!
But, instead of just stuffing a Rolo into my Mom’s Russian Teacakes, I wanted to change them up a bit.
So I made them chocolate.
Now, I tried making them chocolate last year. That’s actually the first time I tried making these cookies. And, it turns out, when you add cocoa powder to cookies, it does not replace the flour. They spread way too much, and looked like a flat cookie with a bump in the middle.
This year, I decided to try again. It’s a hard job, but someone has to do it.
When I added the cocoa, I just added the normal amount of flour. And they worked! They stayed balls, like they’re supposed too.
Stuffing the Rolo inside is just the icing on the cake. Or the caramel on the turtle, as it were. These are like Turtle Snowballs: chocolate pecan cookies stuffed with caramel.
A few notes about the cookies:
- They’re big. I mean, they’re a cookie stuffed with a Rolo, so they have to be big.
- If you want a visual on how to do the stuffing, check out my Reese’s Stuffed Snowballs post. Basically, you make 1 tablespoon balls of dough and wrap two of them around a Rolo.
- Careful baking them – it’s hard to tell when chocolate cookies are done. Be sure to rotate the pans halfway through baking and take them out once they lose their sheen. Otherwise the bottoms will cook too much.
- The Double Roll in powdered sugar is why they are so white. I always double roll them!
- You can freeze these. Place them in a ziploc bag (or a Tupperware). Place paper towels between the layers. When you take them out to defrost, leave the paper towels between to absorb moisture.
- Serve these room temperature. The Rolo isn’t gooey, so you for sure don’t want them cold or the caramel will be too tough. Another option: make them with Caramel Hershey’s Kisses for a softer caramel!
And yes, Mom. These are in the freezer – for YOU!
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