Soft and Chewy Rolo Cookies Recipe
Updated on March 10, 2023
Soft chewy rolo cookies with a gooey Rolo center. One just isn’t enough! On their own, eaten from the pack in front of the TV, Rolos are admittedly pretty awesome.
Baked inside chocolate cookies though? There is no better way to eat them!Soft chewy cookies that taste delicious from the first bite, just get better as you nibble your way right through to the gooey center.
The rolo itself flattens slightly inside the cookie as it bakes, but the caramel center stays together ensuring a perfect little puddle of chewiness.
Chilling the cookie dough balls isn’t absolutely necessary, but doing so will result in a more flavorful cookie that spreads less on the baking sheet.
You can even make the cookie balls ahead and freeze them – which is perfect when you feel like a sweet treat – as they can be cooked individually any time that chocolate craving strikes!
Here’s what you’ll need for the rolo cookies:
Makes 22-22 cookies
- ¾ cup unsalted butter very soft but not melted
- 1 cuplight brown sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 6 tbsp unsweetened cocoa powder, sifted
- 2 tsp instant coffee granules
- 1 tsp baking soda
- 1 and 1/2 tsp cornstarch
- ½ tsp salt
- 22 Rolos
- 50g semi-sweet chocolate, melted
Step by step directions to prepare the cookies:
- In a large bowl, beat together the butter and sugar until well mixed. Add in the egg, egg yolk and vanilla extract and mix again until combined.
- Add the flour, cocoa powder, coffee granules, baking soda, cornstarch and salt and mix together using a wooden spoon, then prepare 3 large baking trays by lining them with baking parchment or a silicon mat.
- Scoop out a heaped tablespoon of the cookie dough, roll into a ball, then squash it flat. Place a Rolo in the middle, then wrap the cookie dough around the Rolo. Roll back into a ball shape and place on the tray. Repeat until all of the mixture is used up (you can put them all on one tray at this point). You should get 20-22 cookies. Place in the refrigerator to chill for at least 2 hours (they can stay in the refrigerator for up to two days like this, but cover them if you’re leaving them in there for more than 2 hours).
4. When you’re ready to bake the cookies, pre-heat the oven to 325F. Divide the cookie dough balls between the three trays so there’s plenty of space between each one. Place in the oven and cook for 7-8 minutes. Take out of the oven and leave to cool on the baking trays. When cool, drizzle or pipe melted chocolate over the top.
Uncooked cookie dough balls can be frozen on a tray before being placed in a sealed bag in the freezer. Cook from frozen in the same way – just add an extra minute to the cooking time.
These cookies should last for 2 days stored at room temperature in a sealed container.
Soft and Chewy Rolo Cookies Recipe
Soft chewy rolo cookies with a gooey Rolo center. One just isn’t enough !On their own, eaten from the pack in front of the TV, Rolos are admittedly pretty awesome.
Ingredients
- ¾ cup unsalted butter very soft but not melted
- 1 cup light brown sugar
- 1 large egg
- 1 egg yolk
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 6 tbsp unsweetened cocoa powder, sifted
- 2 tsp instant coffee granules
- 1 tsp baking soda
- 1 and 1/2 tsp cornstarch
- ½ tsp salt
- 22 Rolos
- 50g semi-sweet chocolate, melted
Instructions
- In a large bowl, beat together the butter and sugar until well mixed. Add in the egg, egg yolk and vanilla extract and mix again until combined.
- Add the flour, cocoa powder, coffee granules, baking soda, cornstarch and salt and mix together using a wooden spoon, then prepare 3 large baking trays by lining them with baking parchment or a silicone mat.
- Scoop out a heaped tablespoon of the cookie dough, roll into a ball, then squash it flat. Place a Rolo in the middle, then wrap the cookie dough around the Rolo. Roll back into a ball shape and place on the tray. Repeat until all of the mixture is used up (you can put them all on one tray at this point). You should get 20-22 cookies. Place in the refrigerator to chill for at least 2 hours (they can stay in the refrigerator for up to two days like this, but cover them if you’re leaving them in there for more than 2 hours).
- When you’re ready to bake the cookies, pre-heat the oven to 325F. Divide the cookie dough balls between the three trays so there’s plenty of space between each one. Place in the oven and cook for 7-8 minutes. Take out of the oven and leave to cool on the baking trays. When cool, drizzle or pipe melted chocolate over the top.
- Uncooked cookie dough balls can be frozen on a tray before being placed in a sealed bag in the freezer. Cook from frozen in the same way – just add an extra minute to the cooking time.
Notes
These cookies should last for 2 days stored at room temperature in a sealed container.
Nutrition Information:
Yield:
22Serving Size:
1Amount Per Serving: Calories: 180Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 34mgSodium: 129mgCarbohydrates: 23gFiber: 1gSugar: 13gProtein: 2g