Milk and Double Rolo Cookies

Do you struggle to choose between milk and double cookies? With this recipe you can have both at the same time with the added bonus of dark chocolate and gooey caramel Rolo’s!

What you’ll need:

For the vanilla cookie dough:

• 60g unsalted butter
• 55g caster sugar
• 55g soft brown sugar
• 1/2 a large egg
• 110g self-raising flour
• 1/2 tsp vanilla
• 100g mini rolo’s

For the chocolate cookie dough:

• 60g unsalted butter
• 55g caster sugar
• 55g soft brown sugar
• 1/2 a large egg
• 90g self-raising flour
• 20g cocoa powder
• 1/2 tsp vanilla
• 150g dark chocolate

Let’s get started!

1. Preheat the oven to 180°C and line 3 baking trays with baking paper.

For the vanilla dough:

1. Cream together the butter, caster sugar, and the soft brown sugar in a large bowl until fully combined and smooth.
2. Add in the egg and the vanilla extract and mix together. I like to crack the egg into a cup and add it in gradually, as it helps to create a smooth cookie dough.
3. Add in the flour and the rolos to the mixture and combine until a dough begins to form.

For the chocolate cookie dough:

1. Cream together the butter, caster sugar, and the soft brown sugar in a large bowl until fully combined and smooth.
2. Add in the egg and the vanilla extract and mix together.
3. Add in the flour, cocoa powder and the dark chocolate (cut into small cubes) to the mixture and combine together.

Now time to combine the two together!

1. Tear off pieces off each dough and roll them together into a ball about the size of a walnut, and place them onto the baking trays. Make sure to leave space between each one as they will spread out whilst baking. I managed to fit about 6 on a tray.
2. Bake in the oven for 8 minutes or until they start to turn golden around the edges. Once baked, leave them to cool on the baking trays before moving them to a cooling rack. I managed to get 30 cookies out of this recipe!

These cookies are great for freezing as well, so if you don’t want to bake them all off, roll the dough into shape on a baking tray and pop them in the freezer for a bit. Once they are frozen solid, pop them into a freezer bag and bake whenever you need them. I baked them from frozen at 190°C for about 15 minutes.

I hope you enjoy making this recipe! If you have a go don’t forget to share your makes with us on Instagram @aboxofbuttons or on Twitter @aBoxofButtons! See you next time!