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+ servings

Rolo Stuffed Cookies

Karissa Parrish
These Rolo stuffed cookies not only have bits of Rolo pieces mixed straight into the batter, but also includes a whole Rolo candy stuffed right into the middle of a brown sugar cookie dough. The results? Rich and soft caramel oozing out from the center of these delicious cookies!
5 from 7 votes
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 18 cookies

Equipment

Ingredients:
 
 

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, melted
  • ¾ cup brown sugar
  • ¼ cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 25 Rolos 18 to stuff into each cookie, 7 cut into fours and folded into the dough

Instructions:
 

  • *The cookie dough needs to chill in the refrigerator for 30 minutes before baking!
    Whisk together the flour, baking powder, baking soda, and salt in a medium-sized bowl. Set aside.
  • Melt the butter and let it cool for 5 minutes. In a large bowl whsik together the melted butter, brown sugar, and sugar. Add the egg and vanilla extract and whisk until fully incorporated.
  • Add the flour mixture and fold together just until combined (be careful not to overmix!). Then fold in the Rolo pieces (the 7 that you cut into fours). Cover the bowl with saran wrap and place into the refrigerator to chill for 30 minutes (chilling the cookie dough prior to baking is mandatory).
  • Preheat the oven to 350 degrees and line a baking sheet with a silicone baking mat or parchment paper. Remove the cookie dough from the refrigerator and use a 1.5 tablespoon cookie scoop to scoop out the cookie dough into your hands. Split the dough in half, place a Rolo into one of the halves, and then top the Rolo with the other half of the cookie dough. Repeat with the rest of the dough (should be able to make 18 cookies).
  • Place the cookie dough onto the prepared baking sheet and bake for 10-12 minutes. Allow the cookies to rest on the baking sheet for at least 10 minutes before you transfer them over to a wire baking rack to finish cooling.
  • Store any leftover cookies in an airtight container on the counter for up to 5 days.

Notes:

Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Chilled Dough: This cookie dough needs to chill in the refrigerator for 30 minutes before baking. This not only helps the cookies to not overspread when baking, but it’ll also enhance the flavors.
Stuffing the Cookie Dough: Use a 1.5 tablespoon cookie scoop to scoop out the cookie dough into your hands. Split the dough in half, place a Rolo into one of the halves, and then top the Rolo with the other half of the cookie dough. 

Nutrition

Serving: 1cookieCalories: 136kcalCarbohydrates: 21gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gCholesterol: 14mgSodium: 90mgPotassium: 26mgFiber: 0.3gSugar: 12gVitamin A: 0.2IUCalcium: 23mgIron: 1mg
Keyword candy cookies, rolo cookies, rolo stuffed cookies, stuffed cookies
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