Description
Delight in these Homemade Rolo Cookies, a perfect blend of rich cocoa cookie dough enveloping a gooey melted Rolo center, rolled in sugar for a delightful crunch. These cookies bake to tender perfection with cracked edges and a molten chocolate caramel surprise inside, ideal for cookie lovers seeking a luscious treat.
Ingredients
Scale
Cookie Dough
- 1 cup butter (2 sticks)
- 1/2 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup cocoa powder (sifted)
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
For Assembly
- 35-70 Rolo chocolates (1 or 2 per cookie)
- Granulated sugar (for rolling, about 1/2 cup or more)
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it’s ready once the cookies are formed.
- Prepare Baking Sheets: Line baking sheets with parchment paper or silicone baking mats to prevent sticking and promote even baking.
- Beat Butter: In a large bowl or stand mixer, beat 1 cup cold or softened butter until light and fluffy, about 2 minutes, scraping down sides.
- Add Sugars: Mix in 1/2 cup granulated sugar and 1 cup packed brown sugar, beating for another minute until combined and fluffy.
- Incorporate Eggs and Vanilla: Add 2 large eggs and 1 tablespoon vanilla extract, beating well while scraping the bowl edges.
- Add Dry Ingredients: Spoon and level 2 cups flour into the bowl but don’t mix yet. Also add 1 cup sifted cocoa powder.
- Mix Baking Soda and Salt: Add 1 teaspoon baking soda and 3/4 teaspoon kosher salt, gently stir dry ingredients to break lumps, then beat into dough until just combined.
- Finish Dough: Scrape sides and bottom of the bowl, then finish mixing gently without overbeating to keep cookies tender.
- Prepare Rolo Candies: Unwrap 35 to 70 Rolo chocolates depending on whether you want 1 or 2 per cookie.
- Shape Dough & Add Rolo: Scoop about 1 1/2 tablespoons of dough (size of a large walnut), press 1 or 2 Rolos into the center, and wrap dough completely around to cover the candy.
- Roll in Sugar: Pour granulated sugar into a bowl or plate, then roll each dough ball to coat generously for a textured, sweet crust.
- Arrange on Baking Sheet: Place cookies spaced at least 1-2 inches apart on prepared baking sheets; about 12 per sheet works well.
- Bake Cookies: Bake at 350°F for 9-10 minutes until edges crack and cookies are matte in the center—avoid overbaking.
- Cool Briefly: Allow cookies to cool on the baking sheet for 5 minutes; centers will be very hot and molten.
- Transfer to Rack: Move cookies to a wire rack to cool completely or enjoy warm.
- Serve: Enjoy warm with milk, or reheat in the microwave for 10 seconds on day two for that fresh-baked feel.
Notes
- Use cold butter if you have a powerful mixer; otherwise, soften butter to room temperature for best texture.
- Sifting cocoa powder prevents clumps and ensures even distribution in dough.
- Rolling cookies in granulated sugar creates a nice outer crunch and subtle sweetness.
- Do not overmix once flour is added to avoid tough cookies.
- Allow at least 1-2 inches between cookies while baking for even spreading.
- Cookies are best enjoyed warm for that gooey Rolo center experience.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
