Description
Delight in these homemade Rolo Cookies that combine a rich cocoa cookie dough with melted caramel chocolates at the center. Soft, chewy, and perfectly sweet, these cookies have a slight crisp from the sugar coating and an irresistible molten Rolo surprise inside. Perfect for sharing or enjoying warm with a glass of milk, they offer a fun twist on traditional chocolate cookies.
Ingredients
Cookie Dough
- 1 cup butter (2 sticks)
- 1/2 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup unsweetened cocoa powder (sifted)
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
Filling and Coating
- 35-70 Rolo candies (depending on whether you want 1 or 2 per cookie)
- Granulated sugar (for rolling)
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper or silicone mats to prepare for baking.
- Cream butter and sugars: In a large bowl or stand mixer, beat 1 cup of butter until light and fluffy, approximately 2 minutes, scraping the bowl as needed. Then add the granulated sugar and brown sugar, beating for another minute until combined and fluffy.
- Add eggs and vanilla: Beat in 2 large eggs and 1 tablespoon vanilla extract thoroughly, scraping the sides and bottom of the bowl to ensure even mixing.
- Prepare dry ingredients: Add the 2 cups flour (spooned and leveled) to the bowl but do not mix yet. Add 1 cup sifted cocoa powder on top. Then add 1 teaspoon baking soda and 3/4 teaspoon kosher salt. Stir the dry ingredients lightly to break up lumps and evenly distribute the soda and salt.
- Mix dry ingredients into wet: Gently beat the dry ingredients into the wet ingredients just until combined, being careful not to overmix to keep cookies tender.
- Form cookie dough balls: Using a spoon, scoop about 1 and 1/2 tablespoons of dough and form a ball roughly the size of a large walnut. The dough will be sticky but manageable.
- Add Rolo centers: Press 1 or 2 Rolo candies into the center of each dough ball, then wrap the dough completely around the Rolos so that no candy is visible.
- Coat cookies with sugar: Pour about 1/2 cup or more granulated sugar into a bowl and roll each cookie dough ball in the sugar to coat well.
- Place on baking sheets: Arrange the coated dough balls on the prepared baking sheets with at least 1 to 2 inches between each cookie to allow spacing while baking.
- Bake: Bake the cookies at 350°F for 9 to 10 minutes. Watch carefully—they are done when the edges crack and are firm, the center looks matte but not shiny, and the cookies are not overbaked.
- Cool: Let the cookies cool on the pan for 5 minutes to allow them to set, then transfer to a cooling rack. Be cautious when handling as the center will be very hot, molten caramel.
- Serve: Enjoy the warm cookies fresh from the oven with a glass of milk. They can also be warmed in the microwave for about 10 seconds on day two for that melty experience again.
Notes
- Use room temperature butter for easier creaming, but if your mixer is powerful, cold butter can work.
- Sifting cocoa powder prevents clumps in the dough, giving you a smooth texture.
- Rolling in granulated sugar adds a nice crunch and aesthetic to the cookies.
- Use one or two Rolos per cookie depending on your preference; two will be extra chocolaty and gooey.
- Do not overbake as cookies will become dry and tough; edges cracking is the best doneness indicator.
- Handle cookies carefully when warm, as the center caramel is extremely hot and molten.
- These cookies keep well and can be reheated briefly to regain softness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
