Rolo Sugar Cookies

Four ingredient sugar cookies, laced with chocolate and caramel. Here's the best part - as the Rolo candies bake, the chocolate melts and the caramel oozes all over the top of the cookie. It's perfection without even trying.

It's almost silly to call this a recipe. I created these cookies with what I had on hand - one refrigerated pie crust, a little milk, colored sugar (but regular would have worked), and Rolo candies. It's amazing how unbelievably awesome they are - with just those ingredients!

Consider the candy possibilities: I used Rolo candies, but you could also use chocolate kisses, mini chocolate peanut butter cups, or pieces of your favorite candy bars. Each cookie could be different.

Serving size: One 9-inch refrigerated pie crust makes 12 cookies. That means, it's easy to double and triple the recipe. Great for cookie swaps!

Rolo Sugar Cookies

9-inch refrigerated pie crust
2 tablespoons milk
Colored sugar or granulated sugar for sprinkling
12 Rolo candies

Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
Divide the pie crust into 12 equal pieces. Roll each piece into a ball and press between your hands to make a round about 1/2-inch thick. Place the rounds on the prepared baking sheet and press your thumb into the center (you want a small imprint for the candy). Brush the cookies with the milk and then sprinkle with the sugar.
Press the candies into the center of each cookie.
Bake for 10 to 12 minutes, until the cookies are just starting to turn golden and the candies soften and melt.
Cool the cookies on the pan, on a wire rack.

Makes 12 cookies