Chocolate Rolo Cookies
Andes Chocolate Mint Cookies
DAY 9: I first tried this dough in the Andes Mint version at a cookie dough exchange (thanks Jaimee!). The original recipe is from Recipezaar. Finding myself wanting a similar cookie, but not having any Andes mints in the house, I adapted them to make Chocolate Rolo Cookies. This is my favorite way to eat them now!
The original Andes cookie recipe uses regular Andes, but when I make these I prefer the Andes Parfait, that have the 2 green layers on the outside and a chocolate middle layer. It makes a nice contrast with the chocolate cookie.
Chocolate Rolo Cookies
¾ cup butter
1 ½ cups packed brown sugar
2 Tbs water
12 oz semi-sweet chocolate chips
2 large eggs
2 ½ cups flour![clip_image002[1]](https://noemptychairs.files.wordpress.com/2009/12/clip_image0021.jpg "clip_image002[1]"){kind=small}
½ tsp salt
1 ¼ tsp baking soda
Rolos
Preheat oven to 350°F.
In a saucepan over low heat, combine butter, sugar, and water. Heat until melted and add chocolate chips until mostly melted. Remove from heat and stir until completely melted. Pour mixture into large mixing bowl. Let stand 10 minutes to cool slightly. Beat in eggs one at a time on high speed. Add flour, salt, and baking soda; mix on low speed until well blended. Dough will be very soft, almost liquid. If desired, chill for 1 hour for easier handling (you can usually use the dough in less than an hour).
Take about 1 Tbs dough and wrap it around a Rolo (use just enough dough to completely cover Rolo). Place on baking sheet. Bake for 7-8 minutes (Do not overcook; cookies will still look a little underdone). Cool on baking sheet 1-2 minutes. Remove to wire rack to cool completely.
Makes 5-6 dozen cookies
NoEmptyChairs.me
Andes Chocolate Mint Cookies
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¾ cup butter
1 ½ cups packed brown sugar
2 Tbs water
12 oz semi-sweet chocolate chips
2 large eggs
2 ½ cups flour
½ tsp salt
1 ¼ tsp baking soda
About 24 Andes mints (Parfait variety, if you can find them)
Preheat oven to 350°F.
In a saucepan over low heat, combine butter, sugar, and water. Heat until melted and add chocolate chips until mostly melted. Remove from heat and stir until completely melted. Pour mixture into large mixing bowl. Let stand 10 minutes to cool slightly. Beat in eggs one at a time on high speed. Add flour, salt, and baking soda; mix on low speed until well blended. Dough will be very soft, almost liquid. If desired, chill for 1 hour for easier handling (you can usually use the dough in less than an hour).
Roll dough into balls and place on baking sheet. Bake at 350°F for 8-10 minutes. Place half of an Andes mint on top of each hot cookie. Allow to melt slightly and swirl with a toothpick.
Makes about 4 dozen cookies (the original recipe says that it makes 2 dozen, but I got almost double that).
NoEmptyChairs.me
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TWELVE DAYS OF CHRISTMAS COOKIES RECAP:
DAY 1: Swedish Peppar KaKar
DAY 2: Mint Oreo Cookies
DAY 3: Christmas Chocolate Chip Cookies
DAY 4: Cherry Nut Mudslides
DAY 5: Snickerdoodles
DAY 6: Raspberry Almond Linzer Cookies
DAY 7: Peanut Butter Kisses
DAY 8: Peppermint and Vanilla Butter Cookies
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No Empty Chairs 
Love this idea — two totally different tasting cookies from the same dough. Thanks for sharing!
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Yum! Those look delish!
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Pingback: My last Christmas in the Makedonija « Елен во Македонија
Tried the Rolo version. The chewiness of the cookie and the surprise caramel inside. We love it.
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Glad you like them! I miss getting together to make gingerbread houses. Have a great Christmas!
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Made these for a Christmas party and in no time they were all gone. Delicious!
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I’m happy that you and your guests enjoyed them. Thanks.
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