Crisp Chocolate Rolls

2

"Cookies rolled around a pencil or dowel and filled with chocolate."

Ingredients

servings 82 cals
Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

  • Calories:
  • 82 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 32 mg
  • 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  1. In a large mixing bowl, cream 1/2 cup butter or margarine, 1/2 cup sugar, and 1 teaspoon vanilla until light and fluffy. Add egg whites; blend well. Gradually add flour and blend well.
  2. Drop batter by teaspoons 1 inch apart on an ungreased baking sheet. Spread with the back of a spoon into 3-inch rounds.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Bake for 5 minutes or until edges are light brown. Working with 1 cookie at a time, loosen from baking sheet with a spatula and then quickly roll tightly around a pencil. Transfer to a wire rack to cool, seam side down.
  5. With a pastry bag or soda straw or wooden pick, fill rolls with Creamy Chocolate Filling.
  6. To Make Filling: In a small saucepan, melt chocolate and 1/4 teaspoon of vegetable oil (or butter or margarine) over low heat stirring constantly.
  • profile image

Your rating

Cancel
Submit

Reviews

2
  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I really wanted this recipe to work but I just could not get these cookies to "roll" for me. When making this recipe make a double batch of the cookie dough so you have enough to play with until...

This cookie was good but you have to move very quickly to get these rolled-which you must do as soon as they come out of the oven,so you constantly burn your fingers. I found after several batch...