Rolo Cookies
Rolo cookies combine the chewy texture of a cookie with the creamy caramel center of a Rolo candy. This delicious treat is made by wrapping Rolo candies in cookie dough, rolling the cookie balls in sanding sugar, and baking the cookies until golden brown.
The result is a warm and gooey center surrounded by a soft, chewy cookie that will satisfy any sweet tooth. Enjoy them warm with a glass of creamy milk!
Recipe Notes:
- Chilling the assembled cookie balls before baking these cookies will help prevent the cookies from spreading flat when baking.
- You could add a small amount of espresso powder to the cookie dough to highlight the chocolate flavor in these cookies.
- Using a cookie scoop will help create uniform-sized cookies which will all bake evenly.
- I enjoy the added texture of rolling these cookies in sanding sugar, but this is optional. You could also use powdered sugar.
Once completely cooled, these Rolo cookies can be stored in an airtight container at room temperature for 5-7 days or in the fridge for up to 2 weeks.
Keep in mind that these cookies will harden or become stale the longer they are stored.
Absolutely! These Rolo cookies can be stored in the freezer for up to 2 months. Thaw from frozen and serve at room temperature or reheat in the microwave in 3-5 second intervals until soft and hot
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A great way to reduce prep time for these cookies is to make the dough ahead of time and either store it in the refrigerator for 3-5 days or in the freezer for up to 2 months.
The cookie dough can be wrapped with plastic wrap when stored or rolled into balls. If you plan to store the dough as cookie balls, consider first flash-freezing the balls before transferring them into an airtight container or Ziploc bag so that they don’t stick together in the freezer. When storing cookie balls in the fridge, it’s best to roll them in powdered sugar or sanding sugar to prevent them from sticking together.
Rolo Cookies
- Line two cookie sheets with parchment paper, but don’t preheat the oven yet.
- Whisk together the sugar cookie mix and cocoa powder in a large mixing bowl.
- Using a hand or stand mixer, beat in the butter and egg until a thick dough forms.
- Scoop out a large ball of dough using a 1 ½ Tablespoon cookie scoop and flatten it into a disc.
- Place two unwrapped Rolos in the center of the disc and gently form into a smooth ball.
- Roll in sanding sugar or powdered sugar, optional, and then place the ball on a prepared cookie sheet. Repeat with the remaining dough until all cookie sheets have been filled with cookies placed about 2 inches apart.
- Once the dough has all been rolled, cover the cookie sheets with plastic wrap and place them in the refrigerator to chill for at least 30 minutes.
- Several minutes before you intend to bake the cookies, preheat the oven to 350 degrees Fahrenheit. Once the oven is preheated, remove the cookies from the refrigerator and discard the plastic wrap.
- Bake the cookies for 10-15 minutes or until set on the edges and the top begins to crack.
- Remove from the oven and cool for at least 5 minutes before moving to a cooling rack or serving warm.
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Rolo Cookies
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Ingredients
- 17.5 ounce bag of sugar cookie mix
- ¼ cup cocoa powder
- ½ cup salted butter softened
- 1 large egg
- 48 Rolos unwrapped
- Sanding or powdered sugar optional garnish
Instructions
- Line two cookie sheets with parchment paper, but don’t preheat the oven yet.
- Whisk together the sugar cookie mix and cocoa powder in a large mixing bowl.
- Using a hand or stand mixer, beat in the butter and egg until a thick dough forms.
- Scoop out a large ball of dough using a 1 ½ Tablespoon cookie scoop and flatten it into a disc.
- Place two unwrapped Rolos in the center of the disc and gently form into a smooth ball.
- Roll in sanding sugar or powdered sugar, optional, and then place the ball on a prepared cookie sheet.
- Repeat with the remaining dough until all cookie sheets have been filled with cookies placed about 2 inches apart.
- Once the dough has all been rolled, cover the cookie sheets with plastic wrap and place them in the refrigerator to chill for at least 30 minutes.
- Several minutes before you intend to bake the cookies, preheat the oven to 350 degrees Fahrenheit.
- Once the oven is preheated, remove the cookies from the refrigerator and discard the plastic wrap.
- Bake the cookies for 10-15 minutes or until set on the edges and the top begins to crack.
- Remove from the oven and cool for at least 5 minutes before moving to a cooling rack or serving warm.
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Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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