Rolo®-Filled Chocolate Cookies recipe

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Ingredients

2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup white sugar
1 cup firmly packed brown sugar
1 cup butter, softened
2 teaspoons vanilla extract
2 eggs
48 chocolate-covered caramel candies (such as Rolo®)
2 tablespoons white sugar
4 ounces chocolate almond bark (chocolate confectioners coating)

Nutrition Info

125.1 calories
carbohydrate: 18.1 g
cholesterol: 18.3 mg
fat: 5.8 g
fiber: 0.7 g
protein: 1.6 g
saturatedFat: 3.6 g
servingSize: -
sodium: 63.8 mg
sugar: 11.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).

  2. Mix flour, cocoa powder, and baking soda together in a small bowl. Beat 1 cup white sugar, brown sugar, and butter together in a large bowl until light and fluffy. Add vanilla extract and eggs, beat well. Stir flour mixture into sugar mixture, mix well.

  3. Lightly flour hands. Shape about 1 tablespoon dough around 1 chocolate-covered caramel candy, covering it completely. Repeat with remaining dough and caramel candies.

  4. Place 2 tablespoons white sugar in a small bowl. Press one side of each ball into sugar. Place balls, sugar sides up, onto a baking sheet, about 2 inches apart.

  5. Bake in the preheated oven until cookie is set and slightly cracked, 7 to 10 minutes. Cool on the baking sheet for about 2 minutes. Transfer cookies to a wire rack to cool completely.

  6. Melt almond bark in a saucepan over low heat. Drizzle over cookies.

Recipe Yield

4 dozen cookies

Recipe Note

A family favorite and always the first to go at bake sales. These cookies are soft and fudgy with warm caramel in the middle. Best served warm.

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