| Prep Time | 15 min |
| Cook Time | 9 min |
| Servings |
cookies
|
Ingredients
- 1 Devil’s Food Cake Mix
- 2 eggs
- 1/2 c vegetable or canola oil
- 30-36 rolo candies unwrapped
Ingredients
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Instructions
- Preheat oven to 350*.
- Beat together remaining ingredients until well blended.
- Cover each rolo candy with about 2 Tbsp of dough and roll into a ball. Make sure rolo is completely enclosed in the dough and none of it is exposed. Place on an ungreased cookie sheet. Repeat with the remaining batter and rolo candies.
- Bake for 9-10 minutes or until edges are firm. Remove from oven and let sit on the cookie sheet for 2 minutes.
- Move to a cooking rack.
- Once cooked, store cookies in a sealed container to keep soft and fresh.
Recipe Notes
This recipe is a great option to make and freeze ahead. I sometimes cook only a portion of the cookies. The others, I prepare as directed, place on a cookie sheet, and put in the freezer covered for about 20 minutes. Then remove and place in an air-tight, freezer safe container. (I just use a plastic zip-lock freezer bag.) When ready to use, place on a cookie sheet and bake at 350*, adding a minute or two if the cookie dough balls are still frozen.
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