December 13th, 2009

Rolo Cookies

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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.

Rolo Cookies

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.

Rolo Cookies

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.

 

Rolo Cookies

Rolo Cookies

Preparation 30 mins Cook Time 10 mins Total Time 40 mins
Yields 2-3 dozen     adjust servings

Rich chocolate cookies, stuffed with Rolos for a chewy caramel center!

Ingredients

  • 1 (21 oz.) brownie mix
  • 1/2 cup flour
  • 6 tablespoons vegetable oil
  • 2 eggs, beaten
  • 2 tablespoons water
  • 36 Rolos, unwrapped and chilled
  • 1 cup powdered sugar, for rolling

Instructions

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Combine brownie mix, flour, oil, eggs and water in a large mixing bowl. Mix with a wooden spoon until well blended. Cover and refrigerate dough for 1 hour. (If your brownie mix is less than 21 ounces, you may want to omit 1 tablespoon water, oil, or both).
  3. Shape about 1 tablespoon of dough around 1 Rolo. Roll the dough in powdered sugar to coat well.
  4. Place on prepared baking sheets and bake until cracked on top, about 10 minutes. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool completely.

Recipe Notes

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If you love this recipe, you might also like:

Rocky Road Cookies

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Chocolate Caramel Toffee Cake

Chocolate Caramel Toffee Cake

Chocolate Truffle Cookies

Chocolate Truffle Cookies

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.

—————————————————

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

  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  2. Cream together sugars and butter. Add eggs and vanilla and mix well.
  3. Combine flour, cocoa and baking soda and and salt and add to butter mixture, mixing until well combined.
  4. Shape about 1 tablespoon of dough around 1 Rolo. Dip the cookie bottom in finely chopped pecans.
  5. Place on prepared baking sheets and bake until cracked on top, about 8-10 minutes.
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Comments

  1. I love these cookies. So does everyoen else that ever gets to smaple them.

  2. My grandma used to bake these for us when we were younger. Yum!

  3. These look yummy–what kind of drizzle do you have on them? Is the green mint?

 

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