Mountain Sky Guest Ranch’s Pastry Chef Pam Comstock makes these particular cookies every Wednesday during the summer. They are a part of the lunch the ranch offers at their offsite lunch ride. Those of us who return to the ranch year after year look forward to these particular cookies. I always overhear guests questioning the staff when they come in on their horses – “are the Rolo cookies here this year?” The answer is the same year in and year out, “of course they are!” A simple, chewy chocolate cookie with an even chewier center because of the melted Rolo, these rank right up there in the Top 10 on my list of world’s best cookies. They are quick to make, and will disappear just as quickly. Make sure to include your kids in the cookie making. What child doesn’t want to shove Rolo candies inside sticky chocolate cookie dough balls? I mean really.
Mountain Sky Chocolate Rolo Cookies (makes 3 dozen)
- 1 cup butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, lightly packed
- 2 teaspoons vanilla extract
- 2 eggs
- ¾ cup unsweetened cocoa powder
- 2 ½ cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 dozen Rolo candies
- A low flat bowl with one cup of white sugar
Preheat oven to 350 degrees.
In the bowl of an electric mixer cream together the butter and the sugars. Add the vanilla and the eggs. Blend well. In a large mixing bowl whisk together the cocoa powder, flour, baking soda and salt. Gradually add the dry ingredients to the wet ingredients. Blend well.
Roll cookie dough into 1-inch balls. Press one Rolo candy into the center of each dough ball making sure to cover the candy completely. If you don’t cover the candy they will leak out of the cookie dough balls while they are cooking and the cookies will stick to your cookie sheets. Roll the dough balls in granulated sugar and place on ungreased cookie sheets. Bake for 8-10 minutes. Allow to cool for 2-3 minutes on the cookie sheet and then remove to cool completely on a rack, or on wax paper on your counter.