Rolo Cookies with Gooey Caramel Center
This is an easy Rolo Cookies recipe made with a simple, soft, and rich chocolate cookie dough filled with Rolo caramel candy. These chewy cookies are something you can really sink your teeth into, and they're ready in just 25 minutes!
Servings: 12
Ingredients
- ⅔ cup Butter Softened
- ½ cup Granulated Sugar 100g
- ½ cup Brown Sugar 106g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour 180g
- ⅓ cup Dutch Process Cocoa 35g
- 1 teaspoon Baking Powder
- 12 Rolo Candies
Instructions
- Preheat oven to 350 Degrees F. Line the Baking Sheets with Parchment Paper or use Silicone Mats. Set aside.
- Gather the ingredients and measure them using a kitchen scale for more accurate and consistent measurements.
- In a large mixing bowl, combine softened Butter and Granulated Sugar. Cream with an electric mixer or use a stand mixer until light and fluffy. Scrape the sides of the bowl as needed.
- Mix in Brown Sugar to the butter mixture and cream for 2-3 minutes.
- Add Egg and Vanilla Extract and continue to cream.
- Add the dry ingredients of All-Purpose Flour, Dutch Process Cocoa, and Baking Powder a little at a time until fully combined.
- Use a size #24 cookie scoop. Scoop cookie dough into balls and press 1 Rolo Candy into each scoop, making sure to cover the bottom with cookie dough, and place them on the prepared baking sheets.
- Bake in a preheated oven set to 350 Degrees F for 8-10 minutes.
- Remove from oven when edges are set and the center is no longer glossy.
- Allow the cookies to cool on the baking sheet before moving them to a wire rack to cool completely.
- Sprinkle some sea salt on top, and serve!
Notes
Storage
- Storage: Store these Rolo Cookies in an airtight container or Ziploc bag for up to 7 days. They are best enjoyed within 2-3 days.
- Freezing: Rolo Cookies can be stored in a sealed container or Ziploc bag and frozen for up to 3 months. Place parchment paper or plastic wrap between each cookie to prevent them from sticking together.
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