Chocolate Rolo Blossom Cookies

Ingredients:

• 1/2 cup (151g) Unsalted Butter, room temperature
• 1 cup (200g) White Fine Sugar, divided (for rolling dough)
• 3/4 cup (155g) Golden Yellow Sugar, packed
• 1 tsp Vanilla Extract
• 2 Eggs
• 1 tbsp Milk
• 2 1/4 cup (280g) Self-Rising Flour
• 1/3 cup (35g) Cocoa Powder
• 2 cups (454g) Nestle Mini Rolo

Directions:

1. Preheat oven to 350°F.
2. In a large bowl, combine the butter, 3/4 cup white fine sugar, golden yellow sugar and vanilla. Mix until well combined.
3. Add in the eggs and milk. Mix until well combined.
4. In a small bowl, combine the flour and cocoa powder. Whisk together.
5. Gradually add the dry mixture into the wet mixture, mixing well until fully incorporated.
6. Scoop 1-inch sized balls, roll them in the remaining ¼ cup white fine sugar and place them on the cookie sheet, about 2 inches apart.
7. Bake for 10-11 minutes.
8. Pull the cookie sheet out of the oven and gently press a mini rolo candy on top of each cookie (do this before the cookie cools).
9. Allow the cookies to cool for 5 minutes on the sheet before moving to a cooling rack to cool completely.

Note: Store cookies in an airtight container in the freezer for up to 1 month.

Prep Time: 10 minutes
Bake Time: 10-11 minutes
Total Time: 21 minutes
Yield: Approx. 30 cookies