Imagine biting into a warm, soft cookie and discovering a molten river of caramel and chocolate hiding inside - that's exactly what awaits you with these mind-blowing Rolo Stuffed Cookies! These aren't just ordinary cookies; they're a decadent adventure that will transform your dessert game from mundane to extraordinary. Perfect for chocolate lovers, caramel enthusiasts, and anyone who craves a little sweet surprise in every bite, these cookies are about to become your new obsession.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 bag Rolo candies, unwrapped
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. Pour in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
- Unwrap the Rolo candies and set them aside. Scoop approximately 2 tablespoons of cookie dough and flatten it into a disc.
- Place one Rolo candy in the center of the dough disc, then carefully wrap the dough around the candy, completely encasing it and forming a ball.
- Place the stuffed cookie dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown and the centers are still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- The Rolo center will be molten and gooey when warm, so allow cookies to set for a few minutes before serving.
Tips
- Ensure your butter is softened but not melted for the perfect cookie texture.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Don't overbake - the cookies should look slightly underdone when you remove them from the oven.
- Let the cookies rest on the baking sheet for 5 minutes to help them set.
- For extra indulgence, sprinkle some sea salt on top before baking.
- Store cookies in an airtight container to maintain their soft, gooey texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 40mg
