Chocolate Rolo Snowballs


Chocolate Rolo Snowballs

CHOCOLATE ROLO SNOWBALLS

Cookies with candy are always fun to make around the holidays. Every year I try some kind of cookie I haven’t had in years or a new recipe. This recipe isn’t anything new. Lots of recipes have you wrap candy in dough and then bake. I like this one because of the caramel and it is so good to bite into! Have fun this time of year making a special treat. Remember to not over indulge. Just a taste is all you need!

In a medium bowl, combine:

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1/4 cup black/dark cocoa (substitution: unsweetened cocoa-same as above)

2 teaspoons baking powder

1 teaspoon salt

Mix well.

In a large bowl, combine:

10 tablespoons unsalted butter, softened

1 1/2 cups granulated sugar

2 eggs

2 teaspoons vanilla extract

Using a hand-held mixer on medium speed, combine the butter, sugar, eggs and vanilla until smooth. Gradually add the flour mixture and mix until just combined. Pat the batter into a giant ball and wrap up in plastic wrap. Refrigerate for a minimum of 2 hours, or until completely chilled.

Preheat oven to 350 degrees F. Line two large baking sheets with parchment paper and set aside. Pour the confectioners’ sugar into a small bowl and set aside.

Remove the chilled dough from the refrigerator. Scoop out a large spoonful of dough and flatten it into a disc using your fingers. Place a chocolate-covered caramel into the center and wrap the dough around it, forming a ball. Smooth out the creases in the dough as much as possible. Roll the ball in the confectioners’ sugar twice, completely covering it both times, and set on the prepared baking sheets. Repeat this process with the remaining dough. Bake in the preheated oven for 10 minutes.

Let cool for a minute or two, then transfer to a cooling rack. When cool, smother with powdered sugar.

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