Description
These Chocolate Rolo Cookies combine rich cocoa-flavored dough with gooey melted Rolos at the center, creating the perfect balance of chewy cookie and sweet caramel chocolate. Rolled in sugar for a slight crunch, they are a delightful treat ideal for cookie lovers seeking a new twist on a classic favorite.
Ingredients
Scale
Dry Ingredients
- 2 cups (280 g) all-purpose flour
- ⅔ cup (57.33 g) dutch process cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (170.25 g) butter
- ¾ cup (165 g) brown sugar
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Additional
- ¼ cup (50 g) granulated sugar for rolling
- 30 Rolos candies
Instructions
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, dutch process cocoa powder, baking soda, and salt to break up any cocoa clumps and combine thoroughly.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until the mixture becomes light, fluffy, and creamy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing on low speed after each addition until fully incorporated. Then add the vanilla extract and mix it in evenly.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to maintain a tender cookie texture.
- Form Cookie Dough Balls with Rolos: Take approximately 1 ½ tablespoons of cookie dough and flatten it slightly in your palm. Place one Rolo candy in the center, then mold the dough around it to completely encase the candy, forming a ball. Repeat with remaining dough and Rolos.
- Chill the Dough: Place all the stuffed cookie dough balls on a tray and refrigerate for at least one hour. Chilling helps prevent excessive spreading during baking and allows the cookies to set properly.
- Coat and Bake: Roll each chilled dough ball in granulated sugar to coat. Arrange the dough balls evenly spaced on the prepared baking sheets. Bake in the preheated oven for 8-10 minutes, or until the cookies have spread slightly and the tops are beginning to crack, ensuring the Rolos inside are melted.
- Finish and Cool: Once baked, remove the cookies from the oven and sprinkle lightly with flakes of salt if desired. Let the cookies cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely.
Notes
- Measuring flour by weight is more precise; if using measuring cups, spoon the flour lightly into the cup without packing to avoid dense cookies.
- You can substitute Rolos with mini Snickers candies for a tasty variation.
- Chilling the dough is essential to prevent the cookies from spreading too much and to achieve a thick, chewy texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
