-
Line 2 baking sheets with parchment paper or a silicone baking mat. Set aside.
-
Cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing until well combined, then add the milk and mix to combine.
-
Sift in the flour and cocoa powder and mix until a dough starts to form, then mix on low speed until all the dry ingredients are well combined.
-
Preheat the oven to 180°C/35-°F/Gas Mark 4.
-
Using your hands or a 2-tablespoon ice cream scoop, scoop or roll walnut-sized balls of dough and place them on the prepared baking sheets, spacing them around 4cm/1-inch apart.
-
Push 1 Rolo in each ball of dough, be careful not to push to the very bottom, and pop the baking sheets in the refrigerator for 15-30 minutes.
-
Once chilled, bake for 12-15 minutes, or until the cookies look dry on top and a little cracked. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack and leave until firm to the touch.