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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!
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Rolo Stuffed Chocolate Chip 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.
Follow Jamie on Instagram. We love to see what you're baking from MBA! Be sure to tag @jamiemba and use the hashtag #mbarecipes!
Turtle ice cream is undoubtedly one of my absolute favorites and to have it in cookie form sounds amazing! You are a creative genius.
Hello amazingness! I can only imagine the look on my friends faces as they’re biting into these cookies- I’ll have to remember this recipe!
Ooh, somebody pinch me!
I like chocolate, but I LOVE caramel, so these sound like the best CC cookies ever!
Thank you! Well, maybe not. I’m going to gain a ton of weight from the recipes I’ve printed off since I found your blog. But oh, it will be worth it!
Wow. Amazing idea! I’ll definitely be making these soon.
These look ridiculously good! Thanks for sharing!
I have a recipe where you make a chocolate cookie (with cocoa) and then put a rolo in the middle. Amazing. These sound like a really yummy variation!
Oh gosh…you totally took the chocolate chip cookie to the next level. Rolo’s are SO delicious…look at all that melty caramel…yum!!
That is a great idea to use the Rolo with the cookie. I have to make a note of it. Thanks, Jamie.
ohh these sound great! i haven’t had rolo in years, but they sound like a lovely addition to the already wonderful chocolate chip cookies!
Looking at that second pic of the cookie in half is making my sweet tooth act up. I am def gonna have to try these soon!