These cookies utilize one of my favorite candies of all time – Rolos. Every time I’m in line at the grocery store and see them in the candy display I’m so, so tempted to throw a roll (or two or three) in my cart. Here the Rolos are stuffed inside a rich chocolatey dough and baked so you wind up with a soft, chewy cookie with a gooey caramel center. They’re easy to make (though unwrapping the Rolos is kind of tedious) and completely irresistible! As I often do, I microwaved the leftover cookies for a few seconds to recreate that warm from the oven texture. It was the perfect treat to satisfy a chocolate craving, and dare I say my love of the chocolate/caramel combo is right up there with chocolate/peanut butter these days?!
By Tracey
Gooey Caramel-Filled Chocolate Cookies
from Iowa Girl Eats
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup granulated sugar, divided
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 24 rolos
Directions:
Preheat oven to 375 F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, 1/2 cup of the granulated sugar, and the brown sugar together on medium speed until light and fluffy, about 3-4 minutes. Mix in the egg and vanilla extract. With the mixer on low, gradually add the dry ingredients, beating just until combined. Refrigerate the dough for 1 hour.
Place the remaining 1/4 cup granulated sugar in a wide shallow bowl. Portion the dough into about 1 tablespoon balls. Working with one ball of dough at a time, press one rolo into the center and then enclose the rolo completely with the dough. Reform the dough into a ball. Roll in the granulated sugar and transfer to the prepared baking sheet. Repeat with all the dough, spacing the cookies about 2 inches apart on the baking sheets.
Bake for 7-9 minutes, or until the edges are just barely set. Transfer the baking sheet to a wire rack and allow the cookies to cool for a few minutes then remove them to the racks. I liked these best slightly warm from the oven, so I popped leftovers into the microwave for a few seconds to recreate the same texture.
Makes about 2 dozen cookies.
