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[donotprint]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!


Rolo Stuffed Chocolate Chip Cookies


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


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.

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  1. Megan says:

    Hi! Quick question – is is 1 1/2 cups of butter or 1 1/2 sticks of butter. 3 sticks of butter seems like a lot. 

    1. Jamie says:

      Hi, Megan! You will need three sticks of butter for this recipe. Most cookie recipes require at least two sticks, and I promise this recipe is worth the three sticks! I hope you enjoy the cookies!

  2. A says:

    May i know what is rolo pls??? 
    Tnk you very much..

    1. Jamie says:

      A Rolo is a chocolate candy with a caramel center. I would think you could substitute any chocolate candy with caramel for the cookies. Let me know if I can help you any further!

  3. Jennifer says:

    Can these be frozen for longer than the 20-30 minutes? Like making them the night before and baking them in the morning or even in bulk to have on hand? I don’t have time in the morning before church to bake them and I’m having a baby in December. I’d love to make these for the nurses. Though I doubt I will have the brains to mix them up when I’m in labour, I’m sure I can put them in the oven then.

    1. Jamie says:

      For sure! You can freeze them like you would any other cookie dough ball. :) Congrats on the baby!

  4. Jessica says:

    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!

    1. Jamie says:

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


  5. Tracy says:

    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.

    1. Jamie says:

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