ROLO COOKIES — Rich chocolate cookies, stuffed with Rolos for a chewy caramel center! A family favorite holiday tradition.
I’ve seen people put a lot of things in cookies, but these Rolo Cookies have to be one of the best ideas ever! This is a must bake holiday cookie at our house.
Honestly, I’m afraid if I didn’t make these cookies every December, I’d have a Christmas mutiny on my hands. Because what’s not to love about a soft chocolate cookie stuffed with more chocolate and caramel?
This is the very first Christmas cookie I ever made after I got married. I got the recipe from a co-worker and they were an instant hit with my husband.
Needless to say, they’ve become a family tradition, and are loved by my three boys as well. It’s the one cookie they all request during the holidays.
Just be prepared if your planning to share. Everyone who tries them asks for the recipe!
Whatever you do, don’t skip chilling the dough. It’s an important step when you put gooey chocolate covered caramel in the middle of your cookie!
Unfortunately, I don’t recommend skipping the nuts either. They keep the cookies from sticking to the pan if some of the caramel leaks out. If you have a nut allergy, you can pull it off, especially if you coat your cookies in powdered sugar before baking.
I also recommend freezing (or at least refrigerating) your Rolos before shaping your cookies. Obviously this keeps them from melting quite as quickly in the hot oven.
I also recommend buying extra Rolos, just in case a few go missing while you’re baking, if you know what I mean?
Just be warned, once you make these Rolo Cookies, your friends and family will request them every year. And maybe more often. Happy baking!
Be sure to save this recipe for Rolo Cookies to your favorite Pinterest board for later.
Here’s what you’ll need to make Rolo Cookies
- White sugar
- Brown sugar
- Baking soda
- 1 cup white sugar
- 1 cup brown sugar
- 1 cup butter
- 1 teaspoon vanilla
- 2 eggs
- 2 1/4 cups flour
- 3/4 cup cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup pecans, finely chopped
- 1 (12 oz.) bag Rolos, unwrapped
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Cream together sugars and butter. Add eggs and vanilla and mix well.
- Combine flour, cocoa and baking soda and and salt and add to butter mixture, mixing until well combined. Refrigerate dough for 30-60 minutes.
- Shape about 1 tablespoon of dough around 1 Rolo. Dip the cookie bottom in finely chopped pecans.
- Place on prepared baking sheets and bake until cracked on top, about 8-10 minutes.
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 227Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 169mgCarbohydrates: 28gFiber: 1gSugar: 17gProtein: 3g
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Who Dished It Up First: I got this recipe years ago from a co-worker when we were living in British Columbia, Canada. I’ve made it every Christmas since then.