ROLO COOKIES — Rich chocolate cookies, stuffed with Rolos for a chewy caramel center!
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?
As much as we all love these cookies, I noticed, over the years that my Rolo Cookies would get a little crumbly after a few days.
Still delicious, but I’m a big fan of soft, chewy cookies that stay that way.
So I’ve played around with this recipe to create a cookie that is super soft, rich and gooey. Kind of like a brownie. Which gave me an idea!
Instead of the made-from-scratch dough that I’d always used, I started making my Rolo Cookies using a brownie mix as the base.
We all agreed, they were even better than the original! So the revised, brownie mix version is the one I’m sharing here.
However, if you’ve been making the original recipe, I’ve included it here at the end of the recipe for you. Whichever recipe you use, don’t skip chilling the dough. I also recommend freezing (or at least refrigerating) your Rolos.
I prefer rolling my cookies in powdered sugar. The original recipe called for dipping the bottom of the cookies in chopped nuts.
Either method will help keep the caramel from leaking out during baking. So you’ll definitely want to choose one or the other.
I also recommend buying extra Rolos, just in case a few go missing while you’re baking, if you know what I mean?
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
- Boxed brownie mix
- Eggs
- Vegetable oil
- Flour
- Rolos
- Powdered sugar
Rolo Cookies
Rich chocolate cookies, stuffed with Rolos for a chewy caramel center!
Ingredients
- 1 (18.25 oz.) box brownie mix (JUST the dry mix)
- 2 eggs
- 1/4 cup canola or vegetable oil
- 3 tablespoons flour
- 1 (12 oz.) bag Rolos, unwrapped
- Powdered sugar, for rolling cookies in
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- With an electric mixer, beat the brownie mix, eggs, oil and flour until smooth. Refrigerate for 30-60 minutes, or until dough is easy to handle.
- Shape about 1 tablespoon of dough around 1 Rolo. Roll in powdered sugar, coating generously.
- Place on prepared baking sheets and bake until cracked on top, about 8-10 minutes.
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If you love this recipe, you might also like:
The Best Chocolate Frosted Sugar Cookies
Chocolate Caramel Crunch Bars
Ten Minute Microwave Caramels
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.
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Original Rolo Cookie Recipe
Ingredients
- 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
Instructions
- 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.
Anonymous
I love these cookies. So does everyoen else that ever gets to smaple them.
Cindy Harris
These look yummy–what kind of drizzle do you have on them? Is the green mint?
Kate Ruprecht
I made these cookies to bring into my coworkers but they ended up totally flat and I ended up tossing the whole batch out.
Janelle Seabrook
These were yummy, but very much had the texture of brownies. So basically they are cookie shaped brownies. Which is fine, and I probably should have realized, but they don’t have a cookie crumb texture at all. Still yum though!
Courtney
Mine came out flat and the powdered sugar disappeared. Not a recipe I’ll keep.