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SIMPLE Rolo biscuits with cake mix


Soft and fluffy chocolate Rolo cookies wealthy in sticky caramel. Just 5 simple materials and very simple to make!

The top thing about these cookies is that they are made with a box of cake mix! I used my favorite Cake mix biscuit recipe and I made a couple of ticks to make this delicious version. All you have to do is mix the cake mix, eggs and vegetable oil and put a mini rolo in the middle. Seriously that simple and absolutely delicious!

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These Rolo cookies are SUPER simple to make and my modern favorite flavors! Who doesn't like a small caramel surprise in the middle of a wealthy chocolate chip cookie ?!

The texture is super soft and fluffy from the cake mix, with the great ratio of sticky caramel to chocolate. I also like to roll my cookie dough balls with powdered sugar to add extra sweetness. Don't you just wanna take a bite now ?! 😉

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5 simple ingredients!

  • Cake mix: Devil & # 39; s Food Cake Mix gives these biscuits a deep, wealthy chocolate flavor. You can always use a can of regular chocolate brownie mix, but the chocolate won't taste that dark.
  • Liquid oil: Vegetable oil works top in this recipe, keeping the texture super moist and flavorful.
  • Eggs: Add 2 large eggs (even if the package calls for a different number of eggs, just add 2).
  • Rolo caramels: These are filled in in the middle of each cookie. I like to roll them all up before I commence the batter.
  • Granulated sugar: For extra sweetness, the cookies are rolled with powdered sugar just before baking. You do not do that To have doing it, but it definitely makes a difference!

<img class = "indolent indolent-hidden Aligncenter wp-image-121431 size-medium" title = "Soft and fluffy chocolate rolo biscuits filled with wealthy sticky caramel. Only 5 simple ingredients and so simple to prepare!" alt = "Collage showing how Rolo cookies are made ” width=”720″ height=”720″ data-indolent- data-indolent-data-indolent- src=”data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-indolent-type=”image” data-indolent-src=”https://www.iheartnaptime.net/wp-content/uploads/2019/10/how-to-make-rolo-cookies-720×720.jpg”/>

How to make a rolo biscuit with cake mix

  1. DOUGH. In a large bowl, mix the cake mixture, oil, and eggs until they combine. Then put the dough in the refrigerator for 30 minutes to cool (this will make the dough's job easier as it's a small sticky).
  2. STUFF & ROLL. Pick up the batter with a medium-sized cookie scoop or spoon. Shape it into a loose ball, then add a rolo candy in the middle. Wrap the dough around the sugar, making sure the rolo is completely covered. Then roll back into a ball and cover with powdered sugar. Place on a parchment-lined baking sheet.
  3. TO BAKE. Bake in the oven for 9-11 minutes at 350 ° F or until the cookies are set. You don't want them to turn brown. Let it cool in the pan for a few minutes, then transfer it to a cooling shelf.

Cooking tips

  • Let the dough cool: This makes it simple to work with dough as it is a small sticky at first.
  • More chocolate flavors: Add chocolate chips (about 1/2 cup) for an extra chocolate flavor.
  • No powdered sugar? No problem! I love the extra sweetness it adds, but rolo cookies will be delicious even without it.
  • Residual sugar: If you have too much rolo, it's mine Rolo pretzel sandwiches. The great and simple way to use them!

Preset + freeze

Provisionally: You can easily make and freeze the dough beforehand. Roll the dough into balls and freeze on a baking sheet for 30 minutes. After hardening, place the dough balls in a zippered bag and freeze. Then take it out of the freezer and cook!

Freeze: These rolo biscuits also freeze after cooking. Let it cool completely, then put it in a freezer bag and freeze it.

<img class = "indolent indolent-hidden Aligncenter wp-image-121434 size-large" title = "Soft and fluffy chocolate rolo biscuits filled with wealthy sticky caramel. Only 5 simple ingredients and so simple to prepare!" alt = "rolo-filled biscuits with halved caramel ” width=”857″ height=”1200″ data-indolent- data-indolent-data-indolent- src=”data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7″ data-indolent-type=”image” data-indolent-src=”https://www.iheartnaptime.net/wp-content/uploads/2019/10/rolo-cookies-857×1200.jpg”/>

More cookie recipes to try:

Course: dessert

Local cuisine: American

Keyword: Rolo cookies

Preparation time: 10 minute

Cooking time: 10 minute

Chill Dough: 30th minute

Total time: 50 minute

Portion: 24

Calorie: 182.63

Soft and fluffy chocolate rolo biscuits with a wealthy sticky caramel. Just 5 simple materials and very simple to make!

  • 15.25 ounce Box Devil & # 39; s Food Cake Mix
  • 1/3 Cup Vegetable oil
  • 2 .. large Eggs
  • one backpack Rolo candies
  • Granulated sugar (Roll dough balls)
  • Preheat the oven to 350 ° F. Place a silicone mat or parchment paper on a baking sheet and set it aside.

  • Mix the cake mixture, oil, and eggs in a large bowl. Mix until everything is mixed well. Then chill the dough in the refrigerator for 30 minutes (this will make the dough work easier as it is a small sticky).

  • Pick up the batter with a medium-sized cookie scoop or spoon. Shape it into a loose ball, then add a rolo candy in the middle. Wrap the dough around the sugar, making sure the rolo is completely covered. Then roll back into a ball and cover with powdered sugar. Place the dough balls on the baking sheet.

  • Bake for 9-11 minutes or until cookies are set. You don't want them to turn brown. Let it cool in the pan for a few minutes, then transfer it to a cooling shelf.

Add chocolate chips (about 1/2 cup) for an extra chocolate flavor.

  • To do before: You can easily make and freeze the dough beforehand. Roll the dough into balls and freeze on a baking sheet for 30 minutes. After hardening, place the dough balls in a zippered bag and freeze. Then take it out of the freezer and cook!
  • Freeze: These rolo biscuits also freeze after cooking. Let cool completely, then place in a freezer bag and freeze.

Calorie: 182.63kcal | Carbohydrates: 23.6G | Protein: 2.44G | Fat: 9.5G | Saturated fatty acids: 5.43G | Cholesterol: 19.42mg | Sodium: 184.15mg | Potassium: 94.79mg | Fiber: 0.57G | Sweets: 16.72G | Vitamin A: 44.07IU | C vitamin: 0.14mg | Calcium: 51.9mg | Iron: 0.96mg

PIN IN THIS RECIPE