A Better Cookie for Santa

Rolo Cookies

Adapted from Two Peas & Their Pod

As Christmas approaches and everyone’s festive preparations hit full swing, we started thinking about what we might leave for Santa this year. It dawned on us that he must get a lot of chocolate chip cookies! Poor guy probably eats two or three in at least half of the houses he visits. That’s a lot of chocolate chips! So we had to wonder, when he slides down the chimney and sees another pile of those tried and true favorites, does he grimace just a little? Maybe it’s time we gave Santa’s cookie a bit of an upgrade.

Not too long ago we had our young friend Devyn (yes, that would be the bake sale extraordinaire Devyn) in to help us bake and she was kind enough to make these fantastically delicious Rolo cookies that Santa would approve of. They are rich and chocolatey with a caramel center. We definitely feel these cookies just might have the power to get you back on the nice list. fg1web


1 cup butter

1 cup granulated white sugar

1 cup brown sugar

2 eggs

2 tsp vanilla

¾ cup cocoa

2 ½ cups flour

1 tsp baking soda

¼ tsp salt

4 rolls of jumbo Rolo candies

½ bag or about a cup of mini chocolate chips

½ cup granulated white sugar

Cream together your butter and sugars until light and fluffy. Add in the eggs and vanilla mixing well. Combine all of the dry ingredients and add to your batter, stirring until just incorporated. Throw in your mini chocolate chips and mix well. Take a generous amount of dough and wrap around each Rolo. Once you have your cookie dough balls you’ll need to roll these in your extra sugar… yup more sugar!  Bake at 350 degrees for about 12 minutes.

You could use mini Rolos and get piles more cookies, but really why use minis when you could use jumbos? It’s a quality/quantity thing! Clearly our vote is always going to be for the more caramel option and we think Santa would agree with us.fg2web Be sure to allow cookies to cool and caramel to set a little so you can avoid burning your tongue on the delicious, but molten, caramel center. Not that we’re speaking from experience but… it’s just a word to the wise.