I’m a firm believer that every cookie is better with a surprise inside, and these Rolo stuffed cookies are the ultimate decadence. By stuffing thick, plush chocolate chip dough balls with caramel Rolos, I get molten centers that stay gooey even after the cookies cool. Using one special ingredient helps me keep these cookies thick to prevent caramel blowouts. They’re perfect for using up all that leftover Halloween candy, but they make a great treat anytime of year.
Chocolate Chip Rolo Cookies
I’ve upgraded my classic chocolate chip cookie recipe specifically to handle a heavy chocolate-and-caramel Rolo center! By adding cornstarch to the cookie dough to thicken it up, I prevent these cookies from spreading and flattening when they hit the heat of the oven. This helps keep the candies right where they belong: in the middle!
Chilling the dough for just a few minutes before baking cools everything down and insulates the candies so they don’t melt too quickly. This helps to create the perfect gooey, melty caramel center that oozes when you take that first bite.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
The Secret to Perfect Rolo Centers
To ensure the perfect ooey-gooey center without underbaking the dough, I like to use what I call the shake test. At the 12-minute mark, gently jiggle or shake the baking sheet. If the center of the cookie ripples or sloshes, the dough surrounding the Rolo is still too wet. You want the cookie to move as one solid piece with just a slight, soft give in the middle.
Rolo Stuffed Cookies Recipe
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet(s)
- Hand Mixer
- 2-Tablespoon Cookie Portion Scoop
Ingredients
- ½ cup salted butter slightly melted (1 stick)*
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs room temperature
- ½ tablespoon pure vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cornstarch
- 1½ cups semisweet chocolate chips divided
- 29 Rolo candies unwrapped (from 4 rolls)
Instructions
- Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, using a hand mixer, cream the butter, brown sugar, and granulated sugar together until well combined, about 1-2 minutes.½ cup salted butter, ¾ cup light brown sugar, ¼ cup granulated sugar
- Beat in the eggs and vanilla until combined.2 large eggs, ½ tablespoon pure vanilla extract
- In a separate bowl, whisk the flour, baking powder, cornstarch, and salt together.2½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon cornstarch
- Add the dry ingredients into the wet ingredients and beat just until combined. Do not overmix.
- Stir in 1¼ cups of chocolate chips, and set aside the remaining ¼ cup chocolate chips for now.1½ cups semisweet chocolate chips
- Scoop the cookies using a 2-tablespoon-sized cookie scoop. Drop scooped cookies onto the prepared baking sheet. You can place the cookies close together for now so you’ll only have one baking sheet to put into the freezer for the following step.
- Press a single Rolo into the top of each cookie. Use hands to roll cookie dough around each Rolo so Rolo is completely covered. Press dough firmly into ball shapes so the dough is tight against the Rolo in the middle of the cookie. Leave cookies in round ball shape – do not flatten.29 Rolo candies
- Use remaining ¼ cup of chocolate chips to lightly press a few chocolate chips into the tops of each cookie ball.
- Place the baking sheet of cookies into the freezer for 10 minutes.
- While the cookies chill, preheat oven to 350°F and line a second baking sheet with parchment paper.
- Place some frozen cookies on the prepared baking sheet about 2 inches apart.
- Bake the cookies from frozen for 13-14 minutes. The cookies are done once the bottoms are lightly browned and the tops are set (they’ll still look soft but not raw). Let the baked cookies cool on the baking sheet for about 10 minutes before moving them onto a wire rack to cool completely.
- Repeat the above steps for the remaining cookies in the freezer.
Notes
- When wrapping the dough, make sure the seam where you closed the dough is on the top so the Rolo doesn’t melt out and stick to the baking sheet.
- Don’t skip freezing the cookies before baking; otherwise, they will spread too much and the Rolos will leak out.
- Don’t freeze for longer than 15 minutes, or the Rolo won’t soften before the cookie dough sets around it.
- To ensure even baking time for all cookies, only bake one tray of cookies at a time.
- For perfectly round cookies, as soon as the tray comes out of the oven, take a large circular glass or a round cookie cutter, place it over a hot cookie, and gently swirl it in a circular motion.
How to Make Rolo Cookies Step-by-Step
Prep: Gather up all of the ingredients you need to make these Rolo cookies. Slightly melt the butter by placing it in in the microwave for about 30 seconds. Bring the eggs to room temperature while you unwrap the Rolo candies. Line a large baking sheet with parchment paper and set aside.
Cream the Butter: In a large mixing bowl, using a hand mixer, cream ½ cup of slightly melted salted butter, ¾ cup of light brown sugar, and ¼ cup of granulated sugar together until well combined, about 1-2 minutes.
Prep the Dough: Beat in 2 large room-temperature eggs and ½ tablespoon of vanilla extract until combined. In a separate bowl, whisk 2½ cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of cornstarch together.
Mix the Dough: Add the dry ingredients to the wet ingredients and beat just until combined. Do not overmix, as this can lead to tough cookies. Gently fold in 1¼ cups of chocolate chips (again, to avoid overmixing), and set aside the remaining ¼ cup chocolate chips for now.
Chill the Cookies: Using a 2-tablespoon-sized cookie scoop, drop the cookies onto the prepared baking sheet, then press a single Rolo candy into the top of each cookie (you should have 29 total). Use your hands to roll cookie dough around each Rolo so the candy is completely covered. Press the dough firmly into a ball shape so the dough is tight against the Rolo in the middle of the cookie. Leave the cookies in a round ball shape, seam-side-up, and do not flatten them. Press some of the remaining ¼ cup of chocolate chips into the tops of each of the cookie balls. Chill the cookies in the freezer for 10 minutes to help them firm up, but do not chill for too long or the Rolos won’t melt properly. While the cookies chill, preheat your oven to 350°F and line a second baking sheet with parchment paper.
Bake the Cookies: Place a few (I did 12 for each batch) frozen cookies on the prepared baking sheet about 2 inches apart. Only bake one sheet at a time–leave the rest in the freezer. Bake the cookies from frozen for 13-14 minutes. They should appear matte on top when they are fully baked. Let the baked cookies cool on the baking sheet for about 10 minutes before moving them onto a wire rack to cool completely. Repeat the above steps for the remaining cookies in the freezer.
How to Store and Freeze
Store leftover Rolo candy cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 1 month. Let thaw at room temperature for 30-60 minutes before enjoying.
Leave a Reply