There are times when a chocolate craving strikes and you just have to give in. Last weekend was one of those times and instead of fighting the craving, I decided to make these caramel filled chocolate cookies. And you know what? I didn’t regret that decision at all.
So here is a quick rundown of the recipe- Rolos are stuffed inside balls of rich chocolate cookie dough, which are then rolled into a shallow bowl of granulated sugar. I love how the Rolos melt completely and each cookie ends up with a gooey caramel center. In my opinion, they are best when eaten warm out of the oven. If the cookies somehow last more than a day, pop them in the microwave for a few seconds to recreate that irresistible straight from the oven texture.
As a side note, Dan and I are headed to the Hamptons for a wedding later this afternoon. Have you ever been? I would love recommendations for places to eat or things to do!
- 1¼ cup all-purpose flour
- ¼ cup + 2 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup (1 stick) unsalted butter, at room temperature
- ¾ cup sugar, divided
- ½ cup brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla
- 24 Rolos, unwrapped
- Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside
- Using a stand mixer fitted the paddle attachment, beat the butter, brown sugar and ½ cup granulated sugar until light and creamy, about 3-4 minutes. Add the egg and vanilla. Continue to beat until combined. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients. Mix until just combined.
- With a small cookie scoop, scoop one ball of dough and place on top of a Rolo. Take another scoop of the dough and place on bottom of the Rolo. Seal the edges together and roll in a small bowl filled with ¼ cup sugar. Place cookie dough onto prepared baking sheets.
- Bake for 9-11 minutes or until edges are set. Allow to cool for a few minutes on baking sheet before transferring to a wire rack to cool completely.
Source: Recipe from Iowa Girl Eats