Easy Rolo Cookies
You are going to love these Rolo Cookies because they are moist, chocolatey, and filled with an ooey-gooey caramel centre. This batch makes 4 dozen cookies. Easy to make and delicious for gatherings, holidays, or just for a sweet snack.
I recently made these insanely good cookies for a Christmas cookie exchange. I had to make a total of 84 cookies. So I made a double batch of these Rolo Cookies which made about 100 and I had a few extra to myself 🙂
There were prizes for best overall, best looking, and best tasting. The theme was Candyland so I thought these Rolo Cookies would be perfect as they won’t take forever to make and they taste amazing. I was hoping to win the best tasting category!
You are going to love these Rolo Cookies because they are soft, chocolatey, chewy, fudgy, and filled with caramel goodness. My mom and I make them every year for Christmas when we do our annual Christmas baking. These won’t last long at your family gathering!
Rolo Cookies
The first thing you need to do is cream together 1 cup of room temperature butter or margarine, 1 cup of packed light or dark brown sugar, and 1 cup of granulated sugar. I used my mixer which makes it so easy. Add 2 eggs and 2 teaspoons of vanilla extract and mix until combined. Set aside.
For the dry ingredients sift together 2 cups of all-purpose flour, 3/4 cups of cocoa powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 tablespoon of corn starch. Whisk together until fully incorporated.
Tidbit: Always sift cocoa powder as it is quite lumpy.
Slowly add the dry ingredients to your wet ingredients and mix together until a soft dough forms. The dough will be quite sticky therefore it is best to let it chill in the refrigerator for at least an hour.
Once the dough has been chilled, you can start making the cookies! Grab a tablespoonful of the dough and place a Rolo candy directly in the centre. Maneuver the dough around the Rolo so it is completely covered up by the dough. Repeat with remaining cookie dough and Rolo candies.
Place the prepared cookie balls onto a baking sheet and bake in a 350 F oven for 7 minutes, or 5 minutes if using a convection oven. Allow to cool for 5 minutes before removing onto wire racks.
Tidbit: The cookies will be easy to remove from the pan if you place them on parchment-lined baking sheets. Sometimes the caramel can ooze out of the cookies which can make them stick.
Mmmm you are going to love these fudgy chocolate cookies fresh out of the oven still warm with an ooey-gooey caramel filling. Makes my mouth water just thinking about it!
What are your favourite cookies to make during the holidays? Answer in the comments below!
Freezing Instructions
Want to prepare these cookies ahead of time? Just place your uncooked cookie balls into the freezer in a single layer until frozen, then transfer to freezer bags for up to 3 months. When you’re ready to bake them simply take them out 20 minutes prior to baking or bake directly from the freezer, just add an extra minute to bake time.
You can also place baked cookies directly into the freezer for up to 3 months in a freezer-safe bag. Simply take out the cookies a few hours before you plan to eat and they will still be delicious!
Since I had to make 84 cookies I definitely made mine ahead of time and stuck them in the freezer for a few days, which saved me from being rushed and stressed figuring out how am I going to make so many cookies last minute.
Rolo Cookies
Soft, fudgy chocolate cookies with an ooey-gooey caramel center.
Ingredients
- 2 cups flour all-purpose
- ¾ cups cocoa powder sifted
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tbsp corn starch
- 1 cup margarine or butter room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 48 Rolo candies
Instructions
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Whisk together in medium bowl dry ingredients.
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Cream together butter and sugars. Add eggs and vanilla and mix well. Slowly add in the dry ingredients mixing at low speed until fully incorporated and a sticky dough forms. Chill in the refrigerator for at least an hour.
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When ready to bake cookies preheat oven to 350° F. Roll chilled dough into balls and form each ball around a rolo candy. Place onto parchment-lined baking sheets and bake for 7 minutes or 5 minutes if convection oven. Allow to cool on for at least 5 minutes before removing onto wire racks.
Recipe Notes
Make ahead: Place prepared cookie balls onto baking sheet and freeze in a single layer. Once frozen place into freezer bags for up to 3 months. To bake simply take out of freezer 20 minutes prior to baking or bake directly from freezer and add an extra minute to bake time.
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