ROLO CHOCOLATE COOKIES
Rolo cookies were a much needed treat at my house. I have been homeschooling my kids all week while school is cancelled and let’s just say, that I have so much respect and appreciation for teachers.
I always have. Teachers have always been my favorite people ever. But wow, trying to teach my kids at home is hard sometimes. I won’t even sugar coat it. Luckily, our teachers are doing google classroom stuff and posting assignments online. So it’s not like I have to create it all by myself, which is a lifesaver.
I’ve been doing lots of stress baking lately. Like these cinnamon banana bread muffins, one bowl applesauce muffins, these perfect chocolate chip cookies, and the family favorite no flour monster cookie bars.
These Rolo cookies were born out of sheer necessity for some chocolate 🙂 And let me tell you, they will satisfy any chocolate craving! And they store really well covered at room temperature. I put extras in a Ziploc gallon-size bag and leave them on the counter.
HOW TO MAKE CHOCOLATE COOKIES STUFFED WITH A ROLO
- In a small bowl, combine all the dry ingredients and stir with a whisk to break up any clumps.
- In the bowl of a stand mixer, or use a mixing bowl with a handheld mixer, combine softened butter, sugar, and brown sugar. Beat until fluffy looking and combined. Add eggs and vanilla extract. Beat again.
- Pour half the flour mix into the wet mixture and beat. Add the other half and beat just until combined.
- Take a scoop of dough, about 1-2 tablespoons, and flatten it out on the palm of your hand. Place one unwrapped Rolo in the middle, bring up the sides, and then roll into a ball. Roll the ball into some granulated sugar and place on the cookie sheet. Repeat.
- This recipe makes about 3 1/2 dozen cookies with 12 cookies per cookie sheet.
MY TIPS FOR THIS COOKIE RECIPE
- I would imagine that you could stuff these chocolate cookies with any candy. Just make sure it’s small enough (like the size of a Rolo) so it will fit completely covered inside the cookie dough ball. Now that I am thinking about all the possibilities, I think some Hershey chocolate bar squares would be wonderful, bite-sized Milky Way or Snickers candy would also be awesome in these.
- The cook time is 7-9 minutes and you should not be cooking these for anything above that time or else they will harden up as they cool and be dry. The cookies should look puffy and slightly cracked when you pull them out of the oven. They will look dry and cooked and should not look wet at all on top. Mine were perfect right at 7 1/2 minutes. One batch was left in there for a little over 8 minutes and while they looked good coming out, they ended up hardening up slightly and tasting dry once they cooled.
- Eat one of these warm! You’ll thank me later 🙂
TRY THESE OTHER STUFFED COOKIE RECIPES
- peanut butter surprise cookies
- Reese’s stuffed monster cookies
- chocolate Oreo stuffed chocolate chip cookies
- nutella stuffed cookies
- stuffed peanut butter chocolate cookies
- caramel stuffed chocolate chip cookies
- 2 1/2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup (2 sticks) butter, softened
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup finely chopped pecans (optional)
- 36 unwrapped Rolo chocolates
- 1/3 cup granulated sugar (for rolling cookie dough balls in)
Heat oven to 375°. Prepare a cookie sheet (12'x18') by lining with parchment paper or spraying with cooking spray.
In a small bowl, combine the flour, cocoa powder, baking soda and stir with a wire whisk to break up any clumps.
In a bowl of a stand mixer, or use a mixing bowl with a handheld mixer, beat together the softened butter, sugar, and brown sugar until combined. About 1-2 minutes.
Add the vanilla extract and eggs. Beat until combined. Add half the flour mixture and beat together. Add the other half and mix together just until combined. If you are using pecans, stir those into the dough.
Take a scoop of dough (I use a small cookie scoop), about 1-2 tablespoons of dough, and flatten it out on the palm of your hand. Place an unwrapped Rolo in the middle, bring up the sides, and roll into a ball. Roll the ball in the granulated sugar and place on the cookie sheet. Repeat until you have 12 cookies per cookie sheet.
Bake for 7-9 minutes. Cookies should be puffy, won't spread much, and may have slight cracks on top of the cookies. Let cool on the cookie sheet for a few minutes and then transfer to a wire rack to cool completely.
Try eating a warm cookie! Store leftovers, covered, at room temperature.
These cookies are really good with the pecans added in. They add a nice salty crunch. I have made these cookies with and without the pecans and they are so good either way.
I found this recipe in a church cookbook that my mom gave to me years ago. It’s her neighborhood church cookbook. Those types of cookbooks are my favorite and a goldmine for delicious recipes.