I found this recipe in the September 2011 issue of Simple & Delicious. Unfortunately, when the recipe was created, cake mixes were 18-1/4 oz. but now they’re around 15 ounces. It made a difference in this recipe – at least for me. You’re supposed to roll the dough in balls and then push a rolo to the center. There wasn’t any way I was going to be able to roll that dough – it was WAY too sticky. But not one to give up easily, I came up with a way to make it work. And my family LOVED these cookies. So I guess I’ll be making them again – the new way!
- 1 pkg. (18-1/4 oz.) devil’s food cake mix (mine was a little over 15 oz.)
- ¼ cup water
- 1 egg
- 3 Tbsp. canola oil (I used vegetable oil)
- 38 Rolo Candies, unwrapped (I only used about 27 – oh, except for the ones I ate – okay, maybe still 38)
- Chopped hazelnuts (I omitted because I couldn’t find hazelnuts, some of my family doesn’t like nuts and I didn’t want to mess with it given the complication of not being able to roll the dough)
Combine cake mix, water, egg and oil in a large bowl. Roll rounded teaspoonfuls of dough into balls. Press a candy into each; reshape balls. Dip tops in hazelnuts.
Alternate way if your dough is too sticky: Using a cookie scooper, fill the scooper and then press a rolo into the center of the scooper. Using your fingers, spread the dough over the rolo. Then drop the dough onto an ungreased pan. You might have to work at getting the dough out of the scooper since the dough is so sticky.
Place 2 inches apart on ungreased baking sheets. Bake at 350 for 8 to 10 minutes or until tops are cracked (I cooked mine for 10 minutes but the tops never did crack). Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.