Rolo Stuffed Chocolate Cookies: A Decadent Delight Recipe

Indulge in the irresistible combination of rich, chewy chocolate cookies and the gooey, caramel-filled goodness of Rolos. These Rolo Stuffed Chocolate Cookies are the ultimate treat for any chocolate lover. They’re surprisingly easy to make, incredibly delicious, and perfect for sharing (or not!). This recipe walks you through each step, ensuring a batch of perfectly baked, melt-in-your-mouth cookies every time.

Why You’ll Love These Rolo Stuffed Chocolate Cookies

• Ultimate Indulgence: The combination of rich chocolate and caramel is simply divine.
• Easy to Make: This recipe is straightforward and doesn’t require any complicated techniques.
• Perfect for Any Occasion: Whether it’s a holiday gathering, a birthday party, or just a cozy night in, these cookies are always a hit.
• Customizable: You can easily adapt the recipe to your preferences by adding different nuts, sprinkles, or even a touch of sea salt.
• Make-Ahead Friendly: The dough can be made ahead of time and refrigerated or frozen for later use.

Ingredients You’ll Need

• Unsalted Butter: Softened to room temperature. This is crucial for creaming properly with the sugar.
• Granulated Sugar: For sweetness and to help create a chewy texture.
• Brown Sugar: Adds moisture, chewiness, and a deeper molasses flavor.
• Eggs: Act as a binder and add richness to the cookies.
• Vanilla Extract: Enhances the chocolate flavor. Use pure vanilla extract for the best results.
• All-Purpose Flour: The base of the cookie dough.
• Unsweetened Cocoa Powder: Provides the rich chocolate flavor. Dutch-processed cocoa powder will give a darker, more intense flavor.
• Baking Soda: Helps the cookies rise and spread.
• Salt: Balances the sweetness and enhances the other flavors.
• Rolos: The star of the show! Make sure they are unwrapped and ready to go.
• Optional: Coarse Sea Salt: For sprinkling on top, adding a touch of savory to balance the sweetness.

Equipment Needed

• Mixing Bowls: For creaming the butter and sugar, and for combining the dry ingredients.
• Electric Mixer: A stand mixer or hand mixer makes the creaming process much easier.
• Measuring Cups and Spoons: For accurate measurements.
• Cookie Sheet: For baking the cookies.
• Parchment Paper or Silicone Baking Mat: Prevents the cookies from sticking to the cookie sheet.
• Cookie Scoop (Optional): For evenly sized cookies.

Step-by-Step Instructions

Step 1: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Creaming incorporates air into the butter and sugar, which helps create a light and airy cookie.

Step 2: Add the Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Whisking ensures that the ingredients are evenly distributed.

Step 4: Gradually Add the Dry Ingredients to the Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.

Step 5: Chill the Dough (Important!)

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. Chilling the dough prevents the cookies from spreading too much during baking and helps develop the flavors. For even better results, chill the dough for 1-2 hours, or even overnight.

Step 6: Preheat the Oven and Prepare the Baking Sheet

Preheat the oven to 375°F (190°C). Line a cookie sheet with parchment paper or a silicone baking mat.

Step 7: Assemble the Cookies

Scoop out about 1.5 tablespoons of cookie dough. Flatten the dough slightly and place a Rolo in the center. Wrap the dough around the Rolo, making sure it’s completely sealed. Place the cookie on the prepared baking sheet, leaving about 2 inches between each cookie.

Step 8: Bake the Cookies

Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. Be careful not to overbake, as the cookies will continue to firm up as they cool.

Step 9: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Sprinkle with coarse sea salt, if desired. Serve warm or at room temperature. Enjoy!

Tips for Perfect Rolo Stuffed Chocolate Cookies

• Use Softened Butter: Softened butter is essential for creaming properly with the sugar. If the butter is too cold, it won’t cream evenly, and if it’s too melted, the cookies will spread too much.
• Don’t Overmix the Dough: Overmixing can develop the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much and for developing the flavors.
• Don’t Overbake: Overbaked cookies will be dry and crumbly. Bake until the edges are set and the centers are still slightly soft.
• Use High-Quality Cocoa Powder: The quality of the cocoa powder will directly affect the flavor of the cookies. Use a good-quality cocoa powder for the best results. Dutch-processed cocoa powder provides a darker, richer chocolate flavor.
• Seal the Rolos Completely: Make sure the Rolo is completely enclosed in the dough to prevent it from leaking out during baking.
• Add Sea Salt: A sprinkle of coarse sea salt on top of the cookies adds a touch of savory to balance the sweetness and enhances the overall flavor.
• Experiment with Flavors: Try adding chopped nuts, chocolate chips, or other candies to the dough for a customized flavor.
• Freeze the Dough: The cookie dough can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. Thaw the dough in the refrigerator overnight before baking.
• Store the Cookies Properly: Store the cookies in an airtight container at room temperature for up to 3 days.

Variations and Add-Ins

• Nutty Delights: Add chopped walnuts, pecans, or almonds to the dough for a crunchy texture and nutty flavor.
• Chocolate Chip Surprise: Incorporate chocolate chips (milk chocolate, dark chocolate, or white chocolate) into the dough for an extra dose of chocolate.
• Peanut Butter Bliss: Add a swirl of peanut butter to the top of each cookie before baking for a peanut butter and chocolate combination.
• Salted Caramel Swirl: Drizzle a little salted caramel sauce over the baked cookies for an extra layer of indulgence.
• Espresso Kick: Add a teaspoon of instant espresso powder to the dry ingredients for a mocha-flavored cookie.
• Sprinkle Fun: Roll the dough balls in sprinkles before baking for a festive touch.
• Mint Chocolate Magic: Add a few drops of peppermint extract to the dough for a refreshing mint chocolate flavor.
• Double Chocolate Decadence: Substitute some of the all-purpose flour with more cocoa powder for an even richer chocolate flavor.

Serving Suggestions

These Rolo Stuffed Chocolate Cookies are delicious on their own, but here are a few serving suggestions to elevate your experience:

• Warm with Ice Cream: Serve a warm cookie with a scoop of vanilla or chocolate ice cream for a decadent dessert.
• Cookie Sundae: Crumble the cookies over a bowl of ice cream, then top with whipped cream, chocolate sauce, and sprinkles.
• Coffee or Tea Pairing: Enjoy a cookie with a cup of coffee or tea for a comforting treat.
• Milk and Cookies: The classic pairing of milk and cookies is always a winner.
• Gift Giving: Package the cookies in a decorative box or tin to give as a thoughtful gift.
• Party Platter: Include these cookies on a dessert platter for parties and gatherings.

Make-Ahead Instructions

These Rolo Stuffed Chocolate Cookies are perfect for making ahead of time. Here are a few options:

• Dough: The cookie dough can be made ahead of time and refrigerated for up to 3 days. Wrap the dough tightly in plastic wrap to prevent it from drying out.
• Frozen Dough: The cookie dough can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. Thaw the dough in the refrigerator overnight before baking.
• Baked Cookies: The baked cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutritional Information (Approximate)

(Per cookie, estimates may vary depending on ingredient brands and portion sizes)

• Calories: 200-250
• Fat: 10-15g
• Saturated Fat: 6-9g
• Cholesterol: 30-40mg
• Sodium: 50-70mg
• Carbohydrates: 25-35g
• Sugar: 15-20g
• Protein: 2-3g

Recipe Card

Rolo Stuffed Chocolate Cookies

Prep Time: 20 minutes

Chill Time: 30 minutes (minimum)

Cook Time: 8-10 minutes

Yield: 18-24 cookies

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-2 bags Rolos, unwrapped
• Optional: Coarse sea salt, for sprinkling

Instructions:

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Beat in the eggs one at a time, then stir in the vanilla extract.
3. In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
5. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
6. Preheat the oven to 375°F (190°C). Line a cookie sheet with parchment paper or a silicone baking mat.
7. Scoop out about 1.5 tablespoons of cookie dough. Flatten the dough slightly and place a Rolo in the center. Wrap the dough around the Rolo, making sure it’s completely sealed. Place the cookie on the prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10. Sprinkle with coarse sea salt, if desired. Serve warm or at room temperature. Enjoy!

Enjoy Baking!

These Rolo Stuffed Chocolate Cookies are a guaranteed crowd-pleaser. With their rich chocolate flavor and gooey caramel center, they’re the perfect treat for any occasion. So gather your ingredients, follow these easy steps, and get ready to indulge in a truly decadent delight!