Can I make the cookie dough ahead of time?
A great way to cut down on prep time for these cookies is to make the dough ahead of time and store it in the fridge for 3-5 days or in the freezer for up to 2 months.
Cookie dough can be wrapped with plastic wrap when stored or rolled into balls. If you plan to store the dough as cookie balls, consider quick freezing the balls first before transferring them to an airtight container or Ziploc bag so they don’t stick together in the freezer. When storing cookie balls in the fridge, it’s best to coat them in powdered sugar or sanding sugar to prevent sticking.
rolo biscuits
- Line two cookie sheets with parchment paper, but do not preheat the oven yet.
- Whisk together the sugar cookie mix and cocoa powder in a large bowl.
- Using a hand or stand mixer, cream together the butter and egg until a thick batter forms.
- Scoop out a large ball of dough with a 1 ½ tablespoon cookie scoop and flatten into a disk.
- Place two unwrapped Rolos in the center of the disc and gently shape into a smooth ball.
- Roll in sanding sugar or powdered sugar, optional, then place the ball on a prepared baking sheet. Repeat with remaining dough until all cookie sheets have been filled with cookies spaced about 2 inches apart.
- Once all the dough has been rolled, cover the cookie sheets with plastic wrap and place in the refrigerator to chill for at least 30 minutes.
- Several minutes before you intend to bake the cookies, preheat the oven to 350 degrees Fahrenheit. Once the oven is preheated, remove the cookies from the refrigerator and discard the plastic wrap.
- Bake the cookies for 10 to 15 minutes or until they set at the edges and the tops begin to crack.
- Remove from oven and cool for at least 5 minutes before transferring to a cooling rack or serving warm.
rolo biscuits
Rolo Cookies combine the chewy texture of a cookie with the creamy caramel center of a Rolo candy.
- Preparation time: 10 minutes
- Cooling time: 30 minutes
- Time to cook: 10 minutes
- Total time: fifty minutes
- It serves:24
Ingredients
- 17.5 ounce bag of sugar cookie mix
- ¼ cup cocoa powder
- ½ cup salted butter smoothing
- 1 big egg
- 48 rolls unwrapped
- sanded or powdered sugar optional garnish
Instructions
- Line two cookie sheets with parchment paper, but do not preheat the oven yet.
- Whisk together the sugar cookie mix and cocoa powder in a large bowl.
- Using a hand or stand mixer, cream together the butter and egg until a thick batter forms.
- Scoop out a large ball of dough with a 1 ½ tablespoon cookie scoop and flatten into a disk.
- Place two unwrapped Rolos in the center of the disc and gently shape into a smooth ball.
- Roll in sanding sugar or powdered sugar, optional, then place the ball on a prepared baking sheet.
- Repeat with remaining dough until all cookie sheets have been filled with cookies spaced about 2 inches apart.
- Once all the dough has been rolled, cover the cookie sheets with plastic wrap and place in the refrigerator to chill for at least 30 minutes.
- Several minutes before you intend to bake the cookies, preheat the oven to 350 degrees Fahrenheit.
- Once the oven is preheated, remove the cookies from the refrigerator and discard the plastic wrap.
- Bake the cookies for 10 to 15 minutes or until they set at the edges and the tops begin to crack.
- Remove from oven and cool for at least 5 minutes before transferring to a cooling rack or serving warm.
