Rolo Cookies
Recipe from Two Peas and Their Pod
Soft chocolate cookies with a chocolate caramel surprise inside!
Servings: 32 cookies
Calories: 130kcal
Ingredients
- 2 1/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Rolo candies, unwrapped
- Granulated sugar, for rolling the cookie dough balls in
- Flaky sea salt, for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
- With a mixer, cream butter and sugars together until smooth. Add in eggs and vanilla extract. Mix until blended.
- Add the dry ingredients and mix on low until just combined.
- Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you runout of cookie dough.
- Bake cookies for 8 to 10 minutes or until the cookies are starting to crack. Don’t over bake. Remove from the oven and sprinkle with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack.
Notes
Store the cookies in an airtight container on the counter for up to 3 days. You can also freeze the cookies for up to 3 months.
Nutrition
Calories: 130kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 97mg | Potassium: 50mg | Fiber: 1g | Sugar: 12g | Vitamin A: 171IU | Calcium: 12mg | Iron: 1mg