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These brownie-like chocolate Rolo cookies are crispy on the outside but soft and fudgy on the inside. Really easy to make and great for gift giving too!

I love Rolo candies and can finish a bag in just an hour but yesterday, they were put to good use in this treat. I have used these candies before to make these fun Rolo chocolate spiders and even Rolo chocolate monsters. I think they taste the absolute best when they are stuffed in chocolate cookies. Their ooey gooey caramel center just makes me swoon!

Partially Eaten Chocolate Rolo Cookies on Yellow Plate

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How To Make Chocolate Rolo Recipe From Scratch?

Cream butter and sugar- Until the mixture is light and fluffy.
Add eggs and vanilla extract- Mix again.
Add dry ingredients- This includes flour, cocoa powder and baking soda.
Chill dough- So that it’s easier to handle.
Make cookie balls- With candy in center.
Roll in sprinkles- This is optional.
Bake- And enjoy!

Why Did My Cookies Spread? How To avoid It?

This means one of two things. One is that the dough was not chilled before baking. Chilling the dough keeps the fat solid longer and allows the dry ingredients to absorb some of the wet ingredients, thus preventing spreading. The second is that there is too much fat in the cookie and not enough flour to hold it all together as it melts in the oven. Make sure you measure the flour correctly and this should prevent the cookies from spreading as well.

Variations For Stuffed Chocolate Cookies

Rolo pretzel cookies- Add roughly crushed pretzels in the dough for a sweet and salty surprise.

Stuff with another candy- Such as truffles, which would make an awesome addition. Whatever you add make sure it is small and can melt inside the cookie.

Add sea salt- For a slight sweet and salty flavor.

Coat cookies in something else- Such as powdered sugar, other colors of sprinkles, granulated sugar, or sanding sugar. You can also omit completely.

Add peanut butter- Add just a small amount of peanut butter in the center for an even richer and gooier cookie.

Add a mini marshmallow in center- For a S'mores like version of the cookie.

Stack of Stuffed Chocolate Cookies on Yellow Plate

Tips And Techniques

Coating in sprinkles is optional- You can leave them as is or coat them in something else.

These taste best when served warm- Heat cooled cookies for a few seconds in the microwave.

All ingredients should be at room temperature- Because this allows them to come together smoothly and keeps you from over-working the dough.

Make sure to line the cookie tray with parchment paper- Because this prevents the cookies from sticking to the tray and breaking when removed.

Don't omit chilling the dough- Because this prevents the cookies from spreading while baking.

Instead of making cookies from scratch- Use store-bought cookie mix and stuff them with Rolos.

Be careful not to over-mix the cookie dough- Or else you will end up with hard cookies.

Use unsalted butter- Because this prevents the cookies from becoming too salty.

Sprinkle Covered Cookies on Yellow Plate- Partially Eaten

Storage

Room Temperature- Store in a cookie jar for up to 3 days.

Freeze- In a freezer-safe container for up to 1 month, and then reheat in the microwave.

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