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Rolo Chocolate Chip Cookies

by Jamie on October 8, 2010

Post image for Rolo Chocolate Chip Cookies

As I was meandering around in the local grocery store this past weekend searching for ingredients for my latest experiment in the kitchen, I came across one of my all-time favorite candies, turtles.

What can be better than chocolate, caramel, and pecans all molded together into one tiny piece of heaven? And then it came to me . . . what if I create a version of the perfect candy, in a baked good? As a result of all of this “sweet” thinking (pun intended), I developed the Rolo Stuffed Chocolate Chip Cookie.

These Rolo Stuffed Chocolate Chip Cookies are a basic chocolate chip cookie recipe; although, I incorporated a special surprise, so when you take a bite, you are blown away with ooey gooey goodness. Brian is never a reluctant taste-tester, but is a man of few words; but he took one bite of a Rolo Stuffed Chocolate Chip Cookie and raved all evening that these were the best cookies I have ever made. This says a lot, because as you know, I’ve made A LOT of cookies. It is important to note that the Rolos need to be frozen before use and again, inside of the cookie dough ball before baking, but the extra couple of minutes is so worth its weight in Rolos! Have a fantastic weekend and thanks so much for stopping by MBA!


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Rolo Stuffed Chocolate Chip Cookies

October 8th, 2010

Yield: about 30 cookies

Ingredients:

1 ½ cups unsalted butter; softened
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla
2 eggs
3 3/4 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon kosher salt
2 cups semisweet chocolate chips
3/4 cup chopped pecans

30 Rolos; frozen at least 2 hours

Directions:

1. Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with electric mixer on medium speed or with spoon until light and fluffy. Mix in flour, baking soda and salt. Mix in chocolate chips and pecans.

2. Measure dough using a medium cookie scoop (about 1.5 tablespoons). Roll into a ball and then flatten in the palm of your hands.

3. Place a frozen Rolo in the centers of the flattened dough balls and form dough back into a ball around the Rolo.

4. Place Rolo stuffed dough balls into the freezer for 15-20 minutes before baking.

5. On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.

6. Bake 11 to 13 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack.


{ 70 comments… read them below or add one }

sarah jane smith April 11, 2012 at 3:39 am

Just stumbled upon one of your rolo recipes only to find several other through the use of your nifty search bar. I cannot tell you how much i love you right now :P

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Beth May 5, 2012 at 12:33 pm

I’m not sure what went wrong with mine. The rolos were frozen for days before use. I made the balls (I actually measured the T and half), put in the rolos, froze them for 20 minutes. They came out of the oven looking perfect, but when I put them on cooling racks (after about 5 minutes) the rolos were melting out of the bottom. Now that’s a mess I enjoy eating/cleaning up, but it didn’t work in the cookie for me. I wonder if it’s my baking soda – maybe too old? I replaced the box in February, but seems like that might be it. I also did the giant chocolate chip recipe from the NY Times you posted – I’ll go comment now, they were unbelievable!!!!

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Sasha @ The Procrastobaker May 24, 2012 at 2:07 am

I tried these a few days ago and I cannot say enough good things about this recipe! The cookies were perfect, not overly sweet and with a gorgeous texture, everyone loved them! I made just under 40, and all went in 2 days between 5ish people. I will be making this one again for sure. Posted about it and linked back to you, hope thats ok :) Thank you for a wonderful recipe!
http://theprocrastobaker.blogspot.co.uk/2012/05/rolo-stuffed-chocolate-chip-cookies.html

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Karrie at Electra Films July 18, 2012 at 11:37 am

Not only delicious looking but also UK ingredient friendly … yum!

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JJ Blandford November 15, 2012 at 11:09 pm

We LOVED these cookies. Thanks so much for sharing this amazing recipe!

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MBA November 18, 2012 at 10:13 am

JJ-
I am so glad you enjoyed the recipe! Thanks for stopping by and providing your feedback – have a great day!
-Jamie

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alyssa May 24, 2013 at 12:23 pm

I made these cookies and they were a huge hit. I brought them to work and they were gone way before lunch.
I ran out of rolos so I put peanut buttercups and mini milkyways in the middle to finish up the dough. They all were quite tasty. Making another batch today with a mix of peanut butter cups and rolos again.

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Jamie May 24, 2013 at 12:28 pm

Alyssa-
I am so glad to hear you enjoyed the Rolo Cookies – they still remain on of my absolute favorite recipes on MBA! I’ve also made them with PB Cups with amazing results. Thanks so much for stopping by and reporting on your experience with the recipe. Have a great weekend.
-Jamie

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Kristen November 9, 2013 at 2:54 pm

I came across these in my local paper and decided to make them. These were amazingly awesome. Dough was sticky so instead of smashing and filling in my hand I just scooped each one on the cookie sheet, pressed a rolo in the center and moistened my hands to mold the dough around it. I did half the recipe and got about 30 and they were huge so I am sure if I follow the full recipe I am getting more ha ha ha. Loved these and the filling is a nice surprise. Thanks and I need to look at more recipes since I love baking too!

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Jamie November 9, 2013 at 4:00 pm

Kristen-

Awesome! I’m happy that you enjoyed the recipe, and thanks for the tip! Have a wonderful day!

-Jamie

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Ro mama December 20, 2013 at 4:22 pm

Long time fan of this blog…first time commenter. Ok, these are outstanding. I make cookies every Friday on my lunch break (work full time from home) and thought I’d test these out for the Xmas cookie baking weekend that will commence tomorrow. So..I usually double my recipe so we can keep some and give some. Without even paying my attention I doubled these then got to the flour and thought…oh crap. Needless to say, the kitchenaid survived though I did have to lay the dough out to hand mix it toward the end but all worth it! They are delightful. Will have to finish baking tomorrow as I burned up my lunch break cleaning up flour! We have already enjoyed a few from today’s batch. Of note .. My freezer never has any space, especially this time of year. I put the trays in the fridge for about 20 mins after rolling and they turned out beautifully. Thanks for another fantastic recipe!

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Jamie December 27, 2013 at 11:09 am

Ro-

You are so welcome! It’s wonderful to hear that you enjoyed the recipe…even though it burned up so much time :). Have a great day and thank you so much for following MBA!

-Jamie

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jo April 14, 2014 at 8:19 am

Can u use mini rolo’s??? Thank u

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Jamie April 16, 2014 at 9:47 am

Jo-

I think that mini Rolos would work perfectly! Thanks so much for stopping by and have a fantastic day!

-Jamie

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Chey April 23, 2014 at 5:55 pm

Hello, could you replace the unsalted butter for salted butter and remove the salt from the recipe?

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Jamie Lothridge May 5, 2014 at 8:01 pm

Hi Chey,
Yes, you can do that.
- Jamie

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Tracy August 23, 2014 at 7:11 pm

Have you ever tried them in a mini muffin pan? I have a peanut butter cookie recipe I use with the mini cups and in the center I put frozen mini Reese’s cups. Rolo’s sound like a nice change.

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Jamie August 24, 2014 at 10:47 pm

Tracy-
I haven’t, but it sounds like a pretty delicious idea! Thanks for stopping by!
-Jamie

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Jessica August 27, 2014 at 10:25 am

I made these last night for a bake sale at work. They were so easy and delicious! I know they will be a big hit today. Thank you!

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Jamie August 28, 2014 at 9:42 am

Hi Jessica,
I am so glad the recipe worked out for you. Thanks for stopping by.

-Jamie

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