Description
These decadent Chocolate Rolo Cookies combine rich cocoa-flavored cookie dough with a gooey, melted Rolo candy center. Rolled in sugar for a slight crunch, these cookies bake up perfectly soft with a slightly crisp exterior and a delicious caramel-chocolate surprise inside, perfect for chocolate lovers and cookie enthusiasts alike.
Ingredients
Scale
Dry Ingredients
- 2 cups (280 g) all-purpose flour
- ⅔ cup (57.33 g) cocoa powder (Dutch process preferred)
- 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 Rolo candies
Instructions
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt thoroughly to eliminate any cocoa clumps and ensure an even distribution of leavening agents.
- Cream Butter and Sugars: Using a mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until the mixture becomes light in color and fluffy in texture, approximately 2-3 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time on low speed until fully mixed, then add the vanilla extract and blend until combined.
- Combine Wet and Dry Ingredients: Gradually beat in the dry ingredient mixture. Be careful not to overmix, which can lead to tough cookies.
- Form Cookie Dough Balls: Take about 1½ tablespoons of dough and wrap it around each Rolo candy, forming a smooth ball. Once all are shaped, refrigerate the cookie dough balls for at least one hour to chill and reduce spreading during baking. Just before baking, gently roll each chilled dough ball in granulated sugar.
- Bake Cookies: Arrange the dough balls spaced evenly on the prepared baking sheets. Bake for 8-10 minutes until the cookies have spread and show slight cracking on the surface, which indicates the center will be delightfully melty.
- Finish and Serve: Immediately after removing from the oven, sprinkle with a few flakes of salt to enhance the flavor contrast. Let cool briefly before enjoying.
Notes
- Measuring flour by weight (grams) is more accurate than cups; if using cups, lightly spoon flour to avoid packing.
- If you want a twist, try substituting Snickers bites for the Rolo candies for a different nutty and chocolate surprise.
- Refrigerating the cookie dough balls is key to prevent excessive spreading and maintain a thick, chewy cookie.
- Use Dutch-process cocoa for a deeper chocolate flavor and better color.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0.1g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 30mg
