Rolo Cookies
A rich and fudgy chocolate cookie stuffed with a Rolo candy, resulting in a hidden gooey caramel center in every bite.
Ingredients
Scale
- 1 cup Unsalted Butter, softened
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar, packed
- 2 Large Eggs, room temperature
- 2 teaspoons Vanilla Extract
- 2 1/4 cups All Purpose Flour
- 3/4 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 package Rolo Candies, unwrapped
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Take about 1 tablespoon of dough, flatten it, place a Rolo in the center, and wrap the dough around it to seal completely.
- Place dough balls 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes. The edges should be set but the centers should still look slightly soft.
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Ensure the Rolo is completely covered by dough to prevent caramel leakage.
- Do not overbake; the cookies will firm up as they cool.
- Chilling the dough for 30 minutes can make it easier to handle if it feels too sticky.
Find it online: https://dishmio.com/rolo-cookies/