A few weeks ago I made a bunch of cookies for a church bake sale. And by a bunch of cookies I mean at least 10 dozen. I had cookies coming out my ears yall. [Not really but you know what I mean.] The most popular cookie? The snickerdoodles. People just can’t resist the chewy goodness of a snickerdoodle. Now add a ooey gooey Rolo into the mix and you have pure heaven.
I didn’t make these rolo stuffed snickerdoodles for the bake sale, I made them a week later because I had a severe snickerdoodle craving. I also had a bag of rolos from a recent trip to Target sitting on the counter. [Thanks Target clearance!] I put two and two together [literally] and the rolo stuffed snickerdoodle was born.
I love a good snickerdoodle cookie, but the chocolate and caramel of the rolo was just amazing. I had Ryon taste them and he even agreed they were great. And he’s not a big caramel fan. So I knew they were a winner. Plus, I might have eaten about 6 or so of them myself. [Ooops.]
I had to get them out of the house. I put them in a ziplock baggie and took them to church for Sunday service. If you look at the cookies you can’t really tell there is a rolo in them. So, I felt like I needed to explain to my friends at church that these cookies were extra awesome because they had a rolo stuffed inside. I’m not sure why I needed to tell them. People were able to figure out on their own how awesome these cookies are. The disappeared from the plate faster then I could explain the rolo part. I may have even snagged one more before they were totally gone. Because I won’t be making these anytime soon. They are too dangerous!
- 1 cup unsalted butter, softened
- 1 and 1/3 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- Sugar and cinnamon to roll the cookies in
- Preheat oven to 350.
- Cream the butter and sugar in a mixing bowl.
- Add in the vanilla and egg. Mix until smooth.
- Mix together the flour, cream of tartar, baking soda, cinnamon and salt.
- Add the dry ingredients to the wet and mix well. The dough will be thick.
- Scoop out a 2 tablespoon size ball of dough and make a ball around the rolo.
- Roll the dough in the cinnamon sugar mix and place on the cookie sheet.
- Bake for about 10 minutes or until the edges are golden brown.
- Remove and let cool on a wire rack.
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