• 4 pkg (52 g each) ROLO chocolates
• 1 cup all-purpose flour 250 ml
• 1⁄2 cup cocoa powder 125 ml
• 1⁄2 tsp baking powder 2 ml
• 1⁄2 cup butter, softened 125 ml
• 1 cup packed brown sugar 250 ml
• 1 tsp vanilla 5 ml
• 1 egg
• 1⁄4 cup granulated sugar (optional) 50 ml

1. Place ROLOS in freezer for at least 6 hours. In a medium bowl, whisk together flour, cocoa and baking powder until combined and no lumps remain. In a large bowl, beat butter until creamy. Beat in brown sugar and vanilla, then egg, until smooth. Stir flour mixture into butter mixture until just combined. Let dough stand for 30 minutes.
2. Preheat oven to 350°F (180oC). With hands, roll 1 tbsp (15 ml) of dough for each cookie into balls and place on a waxed paper-lined baking sheet. If using, place granulated sugar in a shallow dish. Bake no more than 15 cookies at a time and remove 1 package of ROLOS at a time from the freezer. Press each ball of dough into about a 2-inch (5 cm) circle. Place a ROLO in centre; wrap dough around ROLO so it is evenly covered. Seal well so there are no cracks. Roll into a ball. Roll in sugar, if desired. Place about 2 inches (5 cm) apart on a parchment paper-lined baking sheet. Bake in centre of oven for about 8 minutes or until dry to the touch. Cool on sheet on rack.

Makes about 40 cookies.