Rolo Filled Snickerdoodles are cinnamon sugar covered cookies filled with chocolate covered caramel Rolos. These cookies will fly off the baking sheet!
using a stand mixer or hand mixer with large bowl cream together the butter, granulated sugar and brown sugar until light and fluffy, about 3 minutes, scraping down the sides of the bowl as you go
beat in the egg, once combined scrape down the sides of the bowl again
with mixer on low, add the vanilla and stir until combined
in a medium-sized bowl whisk together the flour, baking soda, cream of tartar and salt
with mixer on low slow stir in flour mixture until just combined
cover dough and place in the fridge for at least 1 hour*
preheat oven to 350 F
place parchment paper on a baking sheet
roll 1/4 cup of dough into a ball
place unwrapped Rolo into the center of the dough ball and roll again, making sure that candy is completely covered
combine 1/2 cup sugar and cinnamon in a shallow bowl
roll dough balls in the cinnamon sugar until covered
place dough on baking sheet 3 inches apart (approx. 4 per baking sheet)
bake for 15 to 18 minutes or until edges of dough are lightly browned and center is set
allow to cool for 2 minutes on baking sheet then remove to cooling rack
Video
Notes
This dough can be stored in the fridge for up to 5 days or in the freezer, tightly covered in plastic wrap and place in freezer zip top baggie with air removed for up to 2 weeks.