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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.
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I never thought Rolo’s would be so valuable!
I made these last night and they were a little of a process for a weeknight but so worth it. Everyone loves them!
Um…..I about fell out of my chair when I saw these. This is going to be PERFECT for my friend that just had a baby and is an absolute chocolate caramel addict. Naturally I am always on the prowl for chocolate chip cookie recipes. This is definitely on the punch list for the week. So excited. Thank you!
Amanda
I love adding fun things to chocolate chips cookies to
make em tastier–love the Rolo idea!
I made this cookies last night and sent half with my husband to the fire department and I took half to school with me. I am now a hero in both places! I loved this recipe and it will be my new go-to cookie!
I’ve made chocolate cookies with Rolos but not chocolate chip. These are going on my list!
I tried these and brought some to my work. Everyone that had one raved about it! You are some kind of baking genius :) Even my husband who isn’t that into sweets loves them….
Now that’s MY kind of cookie! Great idea!
Um.. the inside of that cookie is giving me palpitations. They look so amazingly delicious!!
I’ve tried chopping rolos up with pretzels, but I’ve never done a whole one before. I’ll have to run out for a bag of them today! They look fantastic.