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5 from 19 votes

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 Time1 hr
Course: Dessert
Cuisine: Cookies
Servings: 12 cookies
Calories: 189kcal

Ingredients

  • 1 cup plus 2 tablespoons (135 g) all-purpose flour
  • 1/4 cup (21 g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick, 113 g) unsalted butter softened at room temperature
  • 1/3 cup plus 2 tablespoons (92 g) granulated sugar
  • 1/3 cup plus 2 tablespoons (98 g) packed light brown sugar
  • 1 large egg at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 12 Rolo Candies
  • Sea Salt for sprinkling on after baking

Instructions

  • Prep cookie sheet. Line a baking sheet with parchment paper or non stick silicone baking mat. Set aside.
  • Combine dry ingredients. Whisk together the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set Aside.
  • Cream butter and sugar. In bowl of your stand mixer with paddle attachment, beat together the butter and sugars on medium high speed until light and fluffy, about 2 to 3 minutes. Scrape down bowl as needed.
  • Add egg and vanilla. Add the egg and beat to incorporate, scraping down the bowl as needed. Beat in vanilla until combined.
  • Add dry ingredients. Gradually add the dry ingredients beating just until combined. Do not overmix.
  • Scoop and chill Using a 1-inch cookie scoop, scoop a ball of dough, and place on the cookie sheet. Flatten slightly and place a Rolo candy in the middle. Place more dough on top. Roll the cookie into a nice round shape making sure none of the candy is showing. Continue with the remaining dough. Chill the dough for at least 30 minutes, up to to 24 hours.
  • Bake the cookies. When ready to bake, position a rack in the center of the oven, and preheat the oven to 350°F (177°C). Bake for 10-12 minutes until edges are set and middles are puffy but set. Remove cookies from the oven and allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completly. Top with a sprinkle of sea salt before serving.

Notes

  • Storage: These cookies will store at room temperature just fine for 2-3 days. Just keep well covered. 
  • Freezing: 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. 
  • Cocoa powder: 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.
  • Dough sticking to your 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 for 15 minutes then proceeding.
  • 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: 265IU | Calcium: 22mg | Iron: 0.9mg