Chocolate Rolo Cookies

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Fudgy chocolate rolo cookies- a chocolate cookie with a Rolo hidden inside and then topped with a sprinkle of sea salt!

These chocolate rolo cookies might be hands down my favorite dessert that I’ve made so far. Just look at ’em. But you know, try not to drool all over your screen.

For these cookies, it starts with a chocolate based cookie dough. Then gets stuffed with a caramel Rolo candy. And topped with sprinkle of sea salt.

Sweet. Salty. What’s not to love? 

How To Make These Chocolate Rolo Cookies

Make Your Dough

Then combine your dry ingredients – flour, baking powder, cocoa powder, and salt. Simply whisk to combine.

In your stand mixer, start creaming  your softened butter first. After 3 minutes, then add in your granulated sugar.

Pro Tip: Soften your butter quickly with one of these 3 ways. Properly softened butter will ensure you incorporate enough air during the creaming process. 

Once the sugar and butter have been properly creamed and its light and fluffy add in your room temperature egg. It’s important for the egg to be room temperature so that a proper emulsion is created between the liquids and fat. Room temperature eggs will also be more evenly dispersed and help trap air.

Then stir in your vanilla extract. And then your dry ingredients. Be sure to not overmix.

Pro Tip: Leave a streak of flour not mixed in. This way you know you have not overmixed. 

Then using a cookie scoop, scoop your cookies. I used a 1-inch cookie scoop.

And place a Rolo candy in the center. Then take the remaining dough and top the cookie with more dough.  Make sure the candy is surrounded by dough so it does not leak out during the baking.

Pro Tip: Roll the each cooking into a ball to ensure the Rolo is completely covered. 

After this, chill the cookies for at least 30 minutes (up to overnight) will ensure they don’t spread too much in the oven. When you are ready to bake them, be sure to pre-heat your oven, get your cookie sheets ready with either parchment paper or silicone baking mats, and you’re good to go!

This chocolate rolo cookie recipe bake for 10-12 minutes. Tops. You don’t want to over-bake them. When they are done, be sure to take them out, use a cookie spatula to immediately (and carefully) transfer them to a wire rack to cool completely.

At this point, sprinkle with a little sea salt. You want to use a large kosher sea salt, or even better yet- fleur de sel. The fanciest of the sea salts. 

How do I keep the dough from sticking to my hands?

If you find the dough is sticking to your hands when you roll them together, then just simply spray your hands with cooking spray before rolling the dough!

Or try refrigerating the dough! 

How do I store these cookies?

These cookies will store at room temperature just fine for 2-3 days. Just keep well covered. 

Can I freeze these cookies?

Absolutely! You can freeze baked or unbaked. To freeze unbaked, place on a cookie sheet and freeze solid. Then transfer to a sealable plastic bag. When ready to bake, there is no need to thaw. Just bake for a few minutes longer. If you freeze baked cookies, then make sure to allow to cool completely before freezing. I just let mine cool and place in a sealable plastic bag. When ready to eat, I let mine thaw at room temperature (this happens quickly) and give it a quick 10 second zap in the microwave to make the center molten again. 

What kind of cocoa powder do I use?

These rolo cookies use unsweetened natural cocoa powder. You cannot substitute dutch processed cocoa powder because of their difference in acidity levels.

For a complete nerdy baking 101 post you can read here the difference between natural and dutch processed cocoa powder.

A Few Tips On Making These Rolo Cookies

• Quality Ingredients Count: This cookie dough uses cocoa powder to achieve its chocolate-ness. Seriously, cocoa powder rules. And GOOD cocoa powder is where it’s at. Please don’t buy generic. There is definitely a difference in quality between a store brand and a quality name brand cocoa. Hershey’s is a great place to start.  I prefer Ghirardelli. And if I’m feeling luxurious then I would say then I splurge on either Valhrona cocoa powder with its beautiful rich red tones or Scharffen Berger out of California. Both far superior to any store brand. 
• Do Not Over Mix: It’s important to not overmix the dough. I like to finish mixing by hand. And leave a few streaks of flour in the dough, to ensure I haven’t overmixed it. Don’t worry the flour will be baked right in.
• Scoop Evenly. For these you want to use a cookie scoop to make even sized scoops of cookie dough. This ensures that all your cookies will cook evenly. Nothing worse than having some cookies be giant undercooked blobs and others small burnt hockey pucks. #theworst
• Microwave before eating. Unless eating them warm from the oven, microwave them for 10-20 seconds to warm up the caramel center. 

So if you need a chocolate fix, a cookie for a friend who has a bad day, love the whole salty sweet thing, have a BBQ to go and need a dessert to bring- or seriously just NEED. A. COOKIE. NOW. Then these chocolate rolo cookies should be the next ones you make. 

If you like this chocolate rolo cookie recipe, then be sure to leave me a comment and star rating below! And don’t forget to subscribe to never miss a recipe or baking tutorial! As a thank you, I will send you my 5 foolproof cookie tips to keep your cookies from spreading.

Print Recipe

Chocolate Rolo Cookies

Chocolate Rolo cookies that are fudgy and stuffed with a Rolo candy and sprinkled with a little sea salt when done!

Prep Time20 mins

Cook Time10 mins

Chilling Time30 mins

Total Time30 mins

Course: Dessert

Cuisine: Cookies

Keyword: chocolate, cookies

Servings: 12 cookies

Calories: 189kcal

Author: Heather Perine

Ingredients

• 1 cup plus 2 tablespoons flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter 4 ounces, at room temperature
• 1/3 cup plus 2 tablespoons granulated sugar
• 1/3 cup plus 2 tablespoons light brown sugar
• 1 egg at room temperature
• 1/2 tablespoon vanilla extract
• 12 Rolo Candies
• Sea Salt
• cookie sheet

Instructions

• Line a baking sheet with parchment paper or non stick silicone baking mat. Set aside.
• Combine the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set Aside.
• Put the butter in a bowl of a standing mixer, fitted with a paddle. Begin beating on low speed to soften. Increase the speed to medium and beat for about 3 minutes, or until light and creamy.
• With the motor running, add in your sugar beating until light and creamy.
• Combine the egg and vanilla. Add the egg mixture and beat to incorporate, scraping down the sides after.
• Gradually add the dry ingredients beating just until streaky. Remove the bowl from the mixer and scrape the paddle clean. With a spatula, give the dough a few remaining stirs. Be sure to leave a few streaks of flour behind in the bowl.
• Using a 1-inch cookie scoop, scoop a ball of dough, and place on the cookie sheet. Place a Rolo candy in the middle. Place more dough on top. Roll the cookie into a nice round shape. Continue with the remaining dough. Chill the dough for at least 30 minutes. Can be chilled for up to 24 hours.
• When ready to bake, preheat the oven to 350F.
• After dough has been chilled, bake in a preheated oven on the middle rack, for 10-12 minutes. When you remove cookies from the oven, use a spatula and transfer to a cooling rack. Top with a sprinkle of sea salt.

Notes

• Quality Ingredients Count: This cookie dough uses cocoa powder to achieve its chocolate-ness.  There is definitely a difference in quality between a store brand and a quality name brand cocoa. Hershey's is a great place to start.  I prefer Ghirardelli. And if I'm feeling luxurious then I would say then I splurge on either Valhrona cocoa powder with its beautiful rich red tones or Scharffen Berger out of California. 
• Do Not Over Mix: It's important to not overmix the dough. I like to finish mixing by hand. And leave a few streaks of flour in the dough, to ensure I haven't overmixed it. Don't worry the flour will be baked right in.
• Scoop Evenly. For these you want to use a cookie scoop to make even sized scoops of cookie dough. This ensures that all your cookies will cook evenly. Nothing worse than having some cookies be giant undercooked blobs and others small burnt hockey pucks. #theworst
• Microwave before eating. Unless eating them warm from the oven, microwave them for 10-20 seconds to warm up the caramel center. 

Nutrition

Serving: 1cookie | Calories: 189kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 34mg | Sodium: 113mg | Potassium: 62mg | Sugar: 15g | Vitamin A: 5.3% | Calcium: 2.2% | Iron: 4.8%