Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.1 cup unsalted butter, softened, 1 1/2 cups granulated sugar
- Beat in the two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract until well combined.2 large eggs, 1 teaspoon vanilla extract
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.2 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring with a sturdy spoon until just combined. Be careful not to overmix the dough.
- Gently fold in about half of the unwrapped Rolo candies and any optional chocolate chips into the dough.1 cup Rolo candies, unwrapped, chocolate chips
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Press one whole unwrapped Rolo candy into the center of each cookie dough ball, gently pushing it in so it's partially covered by dough. If you like extra Rolo goodness, you can press a few halved Rolo candies on top as well.1 cup Rolo candies, unwrapped
- Bake for 9-11 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
Store cooled cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, freeze baked cookies for up to 2-3 months. Reheat in microwave for 10-15 seconds or in oven at 300°F (150°C) for a few minutes.
