Chocolate Rolo Cookies {Stuffed}
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 these Rolo chocolate cookies. I have used Rolo candies before to make these fun Rolo chocolate spiders and even sprinkly Rolo chocolate monsters. But, I think they taste the absolute best when they are stuffed in chocolate cookies.Their ooey gooey caramel center just makes me swoon!
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.
- Mix dry ingredients– Add flour, cocoa powder and baking soda.
- Combine mixtures– Add the dry into the wet mixture.
- Chill the dough– So that it’s easier to handle.
- Add Rolos– Scoop out dough and mold it around a Rolo candy into the shape of a ball.
- Roll in sprinkles– Or sugar and press gently to flatten it a little.
- Bake– For 10 minutes. 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 a pretzel and Rolo to the center of these cookies from 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 other options– Such as powdered sugar, other colors of sprinkles, granulated sugar, or sanding sugar.
Add peanut butter– Add just a small amount of peanut butter along with the Rolo for an even richer and gooier cookie.
Add a mini marshmallow– For a S’mores like version of the cookie.
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.
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.
More Easy Cookie Recipes
- Easy Monster Cookies {Candy Corn Cookies}
- Easy Ghost Cookies {Halloween Cookies}
- Chocolate cake mix cookies
- Easy Reese’s Cookies {With Cake Mix}
- Mocha crinkle cookies
- Chocolate avocado cookies
Chocolate Rolo Cookies
Ingredients
- 2½ cups All-purpose flour
- ¾ cups Cocoa powder
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 1 cup Butter, Unsalted
- 2 Eggs, Large
- 1 tbsp Vanilla extract
- 1 tsp Baking soda
- 35 Rolo candies
- 1 cup Sprinkles, Or sugar for rolling the cookies
Instructions
- In a mixing bowl, add granulated sugar, brown sugar and butter. Cream everything until the mixture is light and fluffy.
- Add eggs and vanilla extract. Mix again.
- In a separate bowl, add flour, cocoa powder and baking soda. Mix everything with a wooden spoon.
- Add the dry mixture into the wet mixture. Mix until just combined.
- Chill the dough for 30-45 minutes so that it’s easier to handle.
- Scoop out about 1 tablespoon of the dough and mold it around a Rolo candy into the shape of a ball.
- Roll the ball in a bowl of sprinkles or sugar and press gently to flatten it a little.
- Place these cookies on a cookie tray lined with parchment paper.
- Bake at 375 degrees for 10 minutes. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.
They look so delicious! 🙂 Thanks for sharing!
— DT
Oh you are gonna love them! Sooooo fudgy!